Mushroom beef tacos

Reducing fat is easy if you bulk up with vegetables. In this meat mixture, mushrooms add volume and fibre with great flavour to change up your taco filling
4 servings  / 30 min

Prep 15 min / Cook 15 min

  • 2 tsp (10 mL) canola oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pkg (8 oz/227 g) mushrooms, finely chopped
  • 8 oz (227 g) extra lean ground beef
  • 2 tsp (10 mL) chili powder
  • 1/2 tsp (2 mL) each ground cumin and dried oregano
  • Pinch cayenne pepper
  • 1 tomato, chopped
  • 1/2 cup (125 mL) corn kernels
  • 2 tbsp (25 mL) chopped fresh parsley or cilantro
  • 6 small whole wheat flour tortillas
  • 1/2 cup (125 mL) salsa (optional)
  1. In a large skillet, heat oil over medium heat and cook onion and garlic for 2 minutes. Stir in mushrooms and cook for 5 minutes or until liquid starts to appear. Increase heat to medium high and add beef, chili powder, cumin, oregano and cayenne pepper; cook, stirring for about 5 minutes or until beef is no longer pink inside. Stir in tomato, corn and parsley; cook, stirring for 3 minutes to heat corn through.
  2. Spoon into tortillas and dollop with salsa, if using to serve.
Nutritional info per serving (1 of 4)
  • Calories 264
  • Protein 18 g
  • Total Fat 10 g
    Saturated Fat 4 g
    Cholesterol 30 mg
  • Carbohydrates 27 g
    Fibre 6 g
    Total sugars 4 g
    Added sugars 0 g
  • Sodium 223 mg
  • Potassium 632 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.

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