This is my new favorite way to make taco meat, and it is super healthy. By adding in finely chopped mushrooms with the ground beef, you stretch the meat further and end up eating less meat and more vegetable. I also use a blend of spices rather than the packets of taco seasoning, which have way more ingredients than they need.
If you are vegetarian, just omit the beef and add an extra pound of mushrooms! I've made it this way a few times and it makes a delicious meatless taco.
I scoop this on romaine leaves for me, but you can certainly use tortillas or multigrain chips to dip. Top it with some tomatillo salsa and maybe a little queso fresco, and you're set!
What you need:
1 pound 90% lean ground beef
1 small/medium onion, diced
10 ounces crimini or baby bella mushrooms, finely chopped
1 tomato, finely chopped
1 chipolte pepper, chopped
1/2 cup beef or chicken broth
2-3 teaspoons cumin
2 teaspoons chili powder
2 teaspoons garlic powder
2 onion powder
1 teaspoon dried oregano
Salt to taste
Start by browning the ground beef in a large saucepan over medium-high heat. When the meat is cooked through, drain if necessary (I find that some "90% lean" is more lean than others, sometimes I drain, sometimes I don't). Add the onion, mushrooms, tomato, and chipolte pepper. Saute for about 5 minutes, then add the broth and spices. Reduce heat to medium and let it keep cooking for another 15 minutes. Add extra broth if it dries out too much before it is done cooking.
Serve with romaine leaves if you want a low-carb taco, or use it to fill your favorite tortilla. It would also make a mean dip layered with some guac, salsa, lettuce, and a little cheese.