Beef and Mushroom Tacos


The final product, beef tacos with a mango mint salsa, from Olivia Jones' step-by-step instructions for making fresh torillas at with the Currituck Cooperative Extension Center, Tuesday.


Sunday, November 12, 2017



1 tablespoon vegetable oil (canola or rapeseed)

1 large onion, chopped

1-2 tablespoons Taco Seasoning Mix (see recipe)

4 tablespoons tomato paste

1 pound ground beef (or turkey), cooked and well-drained

4 cups white mushrooms, chopped and cooked

2 teaspoons salt

Corn or flour tortillas

Shredded cabbage tossed in lime juice, for serving

Ginger-Mango Salsa (see recipe), for serving


1. Cook and drain beef- reserve cooked beef for later

2. Heat a large skillet and add the vegetable oil.

3. Add the onions and cook for 1-2 minutes.

4. Add the taco seasoning and continue to cook on medium heat.

5. Add ½ of the salt.

6. Add the tomato paste, cooked and drained ground beef, and mushrooms

7. Add the remaining salt, to taste.

8. Allow mushrooms to cook

Assemble the tacos:

1. Heat corn or flour tortillas.

2. Place 1/3 cup of beef mixture on each tortilla.

3. Top with 2 tablespoons of ginger-mango salsa (see recipe below.)

o 1 ripe mango, peeled and diced small

o 1 teaspoon ginger, grated

o 1 tablespoon fresh mint, minced

o 1 jalapeno, minced

o Pinch of salt

o 1 teaspoon red wine vinegar

4. Top with shredded cabbage tossed in lime juice.