Name: Blended Mexican Tacos
Ingredients: 1 medium yellow onion; 8 oz fresh button or crimini mushrooms; 1 lb. lean ground beef; 1 Tbsp. olive oil; 2 15-oz cans black beans, drained; 1 1-oz package reduced-sodium taco seasoning mix; 1 15-oz can crushed tomatoes; 1 11-oz can yellow kernel corn, drained; 1 cup sour cream; 6 Tbsp cilantro, chopped; 2 Tbsp lime juice; 8 yellow corn tortillas; 2 cups Mexican Mushroom-Beef Blend (as referenced above); diced avocado (optional); shredded lettuce (optional); shredded cheese (optional); salsa (optional)

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Yield 8 tacos 1x

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Ingredients

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Mexican Mushroom-Beef Blend

1 medium yellow onion
8 oz fresh button or crimini mushrooms
1 lb. lean ground beef
1 Tbsp. olive oil
2 15-oz cans black beans, drained
1 1-oz package reduced-sodium taco seasoning mix
1 15-oz can crushed tomatoes
1 11-oz can yellow kernel corn, drained

Blended Mexican Tacos

1 cup sour cream
6 Tbsp cilantro, chopped
2 Tbsp lime juice
8 yellow corn tortillas
2 cups Mexican Mushroom-Beef Blend (as referenced above)
diced avocado (optional)
shredded lettuce (optional)
shredded cheese (optional)
salsa (optional)

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Instructions

Mexican Mushroom-Beef Blend

In food processor, pulse onion and mushrooms to coarse texture. Set aside.
In large frying pan, brown ground beef. Drain fat. Set aside.
In same frying pan, heat oil. Add mushroom mixture and sauté 3-4 minutes, or until most moisture has been released. Add black beans and mix.
Add beef, taco seasoning, tomatoes and corn to black bean and mushroom blend. Mix and cook until heated through.

Blended Mexican Tacos

In small bowl, mix sour cream, cilantro and lime juice. Cover and refrigerate.
Warm tortillas in microwave or on stovetop according to package directions. Spoon 1/4 cup Mexican Mushroom-Beef Blend into each tortilla. Top with sour cream mixture and avocado, lettuce and cheese as desired.