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50/50 Blended Tacos

November 8, 2018
Serves 12 tacos

Create easy and delicious tacos using a 50/50 blend of beef and mushrooms.

Getting Started

Chop your mushrooms to the consistency of ground meat using a knife or food processor.

Tip: Use a food processor to chop the mushrooms faster. Briefly pulse just 4-5 times to a finely chopped, crumbly consistency.


  • 1 Teaspoon
    chili powder
  • 1/4 Teaspoon
    garlic powder
  • 1/4 Teaspoon
    onion powder
  • 1 Teaspoon
    ground cumin
  • 1 Teaspoon
  • 1/2 Cup
  • 1 Pound
    of your favorite mushroom variety, finely chopped (suggested: crimini or white button)
  • 1 Teaspoon
    vegetable oil
  • 1 Pound
    lean ground beef
  • 12 crunchy
    taco shells, warmed
  • 2 Cups
    grated cheddar or Monterey Jack cheese
  • 2-3 large
    tomatoes, diced
  • 1 head
    iceberg lettuce, shredded
  • Optional garnishes
    such as chopped avocados, green onions, jalapenos, sour cream and salsa


  1. Mix chili powder, garlic powder, onion powder, ground cumin and salt in a small bowl. Stir in water and set aside.

  2. Heat oil in a large skillet over medium-high heat. Add chopped mushrooms and ground beef and cook thoroughly, about 7-10 minutes. Carefully drain excess grease if needed.

  3. Add seasoning mixture to mushroom-meat mixture and stir to combine. Bring to a simmer and cook an additional 3-5 minutes.

  4. To assemble, add about ¼ cup of the 50/50 mushroom-meat mixture to the bottom of the taco shell. Layer with cheese, tomatoes and lettuce, and other favorite garnishes.


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