Friday, August 17, 2012

Mushroom Madness Continues

Well, the weekend approaches and lunch, dinner or snack my frig has a few extras.  Time to put them together into an easy tasty dish.  Mushrooms are a perfect fit for beef.  A fast skillet simmered in ten minutes could easily just come to the table deconstructed with condiments and let everyone construct their own.  Don't forget your favorite hot sauce!   Happy Friday.

Mushroom and Beef Tacos
Prep Time:       15 minutes
Cook Time:      15 minutes 
Serves:              4


1     lb       button mushrooms slice or chopped coarsely
2     tbl      olive oil
1     lb       ground beef, 75/27 lean to fat
1/2  cup    Spanish onion, chopped fine
2     cl       garlic, fresh, chopped fine
2     teas    chili powder
1/2  teas    cumin, seed
1/2  teas    paprika
1/4  cup     water
2                plum tomatoes, diced fine
1/2  cup     grated cheddar cheese, sharp
1/2  cup     romaine or iceburg lettuce, shredded
12   small  corn taco shells.

Heat a ten inch thick bottom skillet.  Add the olive and oil and when hot, add the ground beef onion and garlic.  Cook and stir about 5 minutes.  Add the chopped mushrooms and continue cooking until the mushrooms are almost dry.  Add the spices, the water and simmer slowly for about 3 minutes.  Season lightly with salt and fresh pepper.  Serve up with condiments and small crispy taco shells.