50/50 Blended Tacos

September 9, 2020
2 Reviews (5.00 out of 5)
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.

2 reviews for 50/50 Blended Tacos

  1. Kay


    This is delicious. Next time I will double the spices (but only 1/2 tsp salt and addition of oregano) and leave out the water. The mushrooms generate enough liquid. We used soft flour tortillas and topped with shredded cabbage, cheese, avocado, cilantro, and tomatoes.

  2. mika


    taste so good

  3. jake


    taste so good

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