The trick to a delicious dinner salad is having a mixture of flavours and textures that will make each bite just a little different than the last.
8 oz (250 g) fresh crimini Mushrooms
1 onion 1
1 tbsp (15 mL) canola oil
½ lb (250 g) lean ground beef
1 red pepper, chopped
2 tbsp (30 mL) Tex-Mex seasoning blend
1 pkt Mushrooms Seasoning Blend
2 tbsp (30 mL) tomato paste
1 (498 mL) can diced tomatoes
6 cups (1.5 L) shredded lettuce
½ cup (125 mL) shredded Cheddar cheese
1 avocado, chopped 1
¼ cup (60 mL) sour cream (optional)
¼ cup (60 mL) chopped fresh cilantro
Place the mushrooms and onion in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a large nonstick skillet set over medium-high heat. Crumble in the ground beef. Cook for 5 minutes or until browned.
Add the mushroom mixture, red pepper, Tex-Mex seasoning blend and the mushroom seasoning blend. Cook for 5 minutes or until tender. Stir in the tomato paste; add the tomatoes. Simmer for 10 minutes or until thickened. Divide the lettuce evenly between four dinner plates. Top with the meat mixture, cheese, avocado, sour cream (if using) and cilantro.
Substitute your favourite gluten-free seasonings for a gluten-friendly option!
Tip: For traditional tacos reduce the lettuce to 2 cups and serve with flour or corn tortillas.
- Calories: 222
- Sodium: 291 mg
- Fat: 11 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 18 g
Keywords: Ground Beef, Blend & Extend, Taco, Kid-Friendly, Light Meal