Taco Tuesday- Magic Portobello and Beef Taco Supreme

 Why is this a Foodgasm?

I am celebrating Taco Tuesday with my friend Lauren of Hall Nesting this week! So I joined her and Christine of Cooking with Cakes to bring you some awesome taco recipes! See below for the pictures and links to their recipes.

 You like tacos? You like beef tacos? Do you like all the fat and calories? No, I didn’t think so.

I like tacos, it started in college with Taco Bell. My college served Taco Bell in the cafeteria, one swipe of my student ID gave me access to unlimited Taco Bell. (So healthy!) I liked them so much and I was a poor college student, so I used to smuggle out some crunchy beef taco supremes out of the cafeteria and safe them in my mini fridge for later.
How can I turn tacos into a NY Foodgasm? How do I make tacos that are missing some of the fat and not sacrificing any flavor? It started with the realization that mushrooms are pretty meaty. So I took some 80/20 ground beef that was on sale and I ground up some portobello mushroom caps in my food processor- not only are we filling some of the space with a veggie, I am also adding flavor with the mushrooms. Someone you know not like mushrooms? I don’t think they will even notice there are mushrooms, you can taste them a bit, but they are ground so fine they blend in seamlessly with the meat, even the texture is spot on!

That is the magic my friends, lots of amazing flavor, with a veggie bonus and a buzz of flavor! You are not missing out on any of the comfort food aspect at all! I also used multigrain taco shells and low fat shredded Mexican cheese. Then the swap I use ALL the time, non fat Greek yogurt in place of sour cream!

What you need

1 and 1/2 portobello mushroom cap
1/2 lb. 80% lean 20% fat  ground beef
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cumin
dash of salt to taste

multigrain taco shells
shredded lowfat mexican cheese blend
shredded lettuce
sliced red onions

How to make it

1- Cut the portobella mushroom caps into a few pieces and pulse in the food processor until chopped into fine pieces.
2- In a medium non stick frying pan add in beef and the chopped mushroom, cook until beef is brown and break into smaller pieces.
3- Add in your spices and mix well. If desired you can toss it all back in the food processor and pulse for a smoother consistency.

Serve in a multigrain taco shell with some of the toppings as desired.

Nutritional Information

Recipe makes six servings, each serving includes the taco shell and some 1/6th of the meat /mushroom mixture.

Weight Watchers: 3 points plus per serving

 More Taco Tuesday Recipes

Hall Nesting’s Slow Cooker Pulled Pork Tacos look both delicious and easy!

Cooking with cake made this delicious and fresh Avocado and Bacon Mahi Mahi Tacos the fish so nice, they named it twice, LOL!