Mexi Mushroom Beef Tacos

  • 500g lean beef mince
  • 200g mushrooms, sliced, diced
    or grated
  • 1 Old El Paso™ Soft Taco Kit
  • 200g Perino™ Tomatoes, quartered
  • 1 cup cheddar cheese, grated
  • 1 cup lettuce, shredded lettuce

  1. Heat a large non-stick frying pan over a medium heat.
    Add beef mince and cook for 5 minutes, stirring
    frequently until browned. Drain off any excess fat.
  2. Add mushrooms and cook for a further 2-3 minutes
    stirring frequently.
  3. Add taco seasoning mix and 180ml water and cook for
    a further 10-15 minutes, stirring occasionally.
  4. Heat the flour tortillas when ready to serve.
  5. Layer up with all ingredients, top with salsa and enjoy.

Crispy Mushroom Tacos

Prep: 15 mins | Cook time: 10 mins | Serves:  4

  • 500g mushrooms, sliced or diced approx. 1cm thickness, smaller mushrooms could stay whole
  • 250g buttermilk
  • 250g plain flour
  • ½ tsp white pepper
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp paprika
  • Salt to taste
  • Up to 1L oil for frying
  • 8 soft tortillas, soft taco shells
  • Cashew cream dressing
  • 150g cashews
  • Up to 100g water
  • 25g lemon juice, approximately ½ med lemon
  • 50g extra virgin olive oil
  • 1 clove garlic, crushed
  • 1tsp Dijon mustard
  • Salt to taste
  • White pepper to taste
  • 1 Avocado, sliced
  • 25g lemon juice, approximately ½ med lemon
  • Perino Gold tomatoes, sliced into discs or circles
  • 1 can corn, drained
  • 1 bunch coriander, leaves only, chopped

  1. To prepare the mushrooms, drench the mushrooms in the buttermilk in a bowl and set aside while preparing the fresh topping ingredients.
  2. To prepare the mushrooms, drench the mushrooms in the buttermilk in a bowl and set aside while preparing the fresh topping ingredients.
  3. For the cashew cream, blend all ingredients except water, in a high-speed processor until smooth, adjust texture with as much water as desired. Adjust seasoning to taste. Place in a bowl for serving.
  4. Dress the avocado slices with the lemon juice and put in bowl or plate for serving.
  5. For the salsa, combine the Perino tomatoes, corn and coriander in a bowl and set aside for serving.
  6. To cook the mushrooms, place the oil in a large heavy based pot and heat to a medium high temperature, or 180-190º Celsius – readiness can be checked by putting a wooden chopstick or spoon into the oil, if bubbles quickly surround the wood, you’re ready to cook.
  7. While oil is heating, combine the flour and seasoning in a large bowl. Let excess buttermilk drip off before tossing the mushrooms into the flour mixture to coat. Shake off any excess flour before gentle placing into the oil and fry until golden, stir and gently flip if needed, drain well on kitchen paper or a cooling rack until serving.
  8. Fry your mushrooms in batches of roughly a single layer to maintain oil temperature and even cooking.
  9. Place in a bowl to serve.
  10. Warm taco shells or tortillas as per packet instructions.
  11. DIY taco assembly at table as desired, mushrooms, cashew cream, avocado then salsa.

    Like it spicy?
    Add 1tsp chili powder to flour mix with other spices before frying
    Add 1 finely diced habanero to your salsa

    Dietary notes
    Vegetarian and vegan as is
    Make it gluten free by ensuring corn tortillas or taco shells are used as gluten free plain flour is used instead of regular.

Mexi-mushroom tacos

Pre: 20 mins | Cooking time: 10 mins | Serves:  4

  • ¼ cup extra virgin olive oil
  • 1 red onion, cut into wedges
  • 400g of Portobello or flat white mushrooms, thickly sliced; or 400g White cup mushrooms, thickly sliced
  • 2 tablespoons Old El Paso medium taco sauce
  • 2 ripe avocados, chopped
  • 3 teaspoons lime juice
  • 200g Perino tomatoes, diced
  • 1 Lebanese cucumber, diced
  • Grilled flour tortillas, fresh coriander sprigs and lime wedges, to serve

  1. Heat 1 tablespoon oil in a large frying pan over high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Transfer to a bowl. Heat remaining oil in same pan over high heat. Add mushroom. Cook, stirring occasionally, for 6 minutes or until well browned. Return onion to pan with Old El Paso medium taco sauce. Stir over low heat for 1 minute or until well combined.
  2. Meanwhile, dice avocado and lime juice in a bowl until smooth. Season with salt and pepper. Combine tomato and cucumber in a bowl.
  3. To assemble, spread some avocado over tortillas. Top with mushrooms. Sprinkle with tomato mixture and coriander. Serve with lime wedges.
Chipotle Mushroom Tacos

Blended Taco

  • 250g lean ground beef
  • 250g of thinly chopped mushrooms
  • 1 medium onion chopped
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 can (250mL) tomato sauce
  • 12 crunchy hard taco shells
  • 1 ½ cups shredded Cheddar cheese (175mL)
  • 2cups shredded lettuce
  • 2 medium tomatoes chopped
  • ¾ cup Old El Paso™ Thick ‘n Chunky salsa
  • ¾ cup sour cream, if desired

  1. Heat the oven at 120°C
  2. In large skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
  3. Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
  4. Meanwhile, place taco shells on ungreased baking sheet. Heat at 250°F. for 5 minutes.
  5. To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.

Chilli Con Carne To Share

  • 400g Mushrooms, diced or sliced
  • 1 onion, diced
  • 1 red capsicum, chopped
  • 400g lean beef or lamb mince
  • Chilli Spice Mix
  • 400g can chopped tomatoes (drain excess water)
  • Small can of kidney beans, drained & rinsed
  • Tortillas 10pk or Corn Chips

For serving
  • Sour cream
  • 1 avocado (smashed or sliced)
  • ½ cup finely chopped coriander

  1. Heat pan with a little oil at medium heat adding onion and capsicum cooking until soft.
  2. Add mushrooms stirring until cooked through. Add mince and cook until brown, then add Chilli Spice Mix, tomatoes and kidney beans and simmer for 5 minutes.
  3. Garnish with coriander.
  4. Serve Chilli Con Carne mince with warm tortillas or corn chips, sour cream and avocado.
  5. Gather around, enjoy the food, drinks and company!