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.

The Ultimate Beef & Mushroom Burger

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

  • 350g beef mince
  • 150g White Mushrooms, chopped
  • 2 tablespoons chopped tarragon
  • 2 tsp Dijon mustard
  • 1 egg, lightly whisked
  • 100g aged cheddar cheese, sliced
  • 4 (100g) rindless bacon rashers
  • 4 Flat Mushrooms White or Portobello
  • 4 (80g) burger rolls
  • 4 iceberg lettuce leaves, torn
  • 2 vine ripened tomatoes, sliced
  • ¼ cup whole egg mayonnaise
  • ¼ cup tomato chutney

Place mince, mushrooms, tarragon, mustard and egg in the bowl of a food processor and blend until combined. Remove from the bowl, season with salt and pepper and form into 4 patties.

Pre-heat an oiled char-grill pan or BBQ over medium high heat. Cook burger patty for 3-4 minutes, turn and top with sliced cheese. Cook for a further 3-4 minutes or until cheese is melted and patty is cooked to your liking. Set aside to keep warm.

Cook bacon for 2-3 minutes each side or until golden and crisp, set aside to keep warm

Add mushrooms to pan or BBQ, turning until mushrooms are grilled on both sides and warmed through. Remove from the heat

Spread base of burger rolls with mayonnaise, top with iceberg lettuce, Portobello Mushroom, tomato, beef patty, bacon and drizzle with tomato chutney to serve.