Taco Salad

July 16, 2018
Prep time
Cook Time

Recipe Courtesy of Mushrooms Canada.

The trick to a delicious dinner salad is having a mixture of flavours and textures that will make each bite just a little different than the last.


  • 8 Ounces
    fresh crimini Mushrooms
  • 1
  • 1 Tablespoon
    canola oil
  • 1/2 Pound
    lean ground beef
  • 1
    red pepper, chopped
  • 2 Tablespoons
    tbsp Tex-Mex seasoning blend
  • 1/2 Teaspoon
    dried thyme leaves
  • 1/2 Teaspoon
    dried oregano leaves
  • 1/2 Teaspoon
    ground mustard
  • 1/4 Teaspoon
    dried minced garlic
  • 1/4 Teaspoon
    dried minced onion
  • 2 Tablespoons
    tomato paste
  • 1
    can diced tomatoes
  • 6 Cups
    shredded lettuce
  • 1/2 Cup
    shredded Cheddar cheese
  • 1
    avocado, chopped
  • 1/4 Cup
    sour cream (optional)
  • 1/4 Cup
    chopped fresh cilantro


  1. Place the mushrooms and onion in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a large nonstick skillet set over medium-high heat. Crumble in the ground beef. Cook for 5 minutes or until browned.

  2. Add the mushroom mixture, red pepper, Tex-Mex seasoning blend and the mushroom seasoning blend. Cook for 5 minutes or until tender. Stir in the tomato paste; add the tomatoes. Simmer for 10 minutes or until thickened. Divide the lettuce evenly between four dinner plates. Top with the meat mixture, cheese, avocado, sour cream (if using) and cilantro.

  3. Tip: For traditional tacos reduce the lettuce to 2 cups and serve with flour or corn tortillas.


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