During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 
 

Mushroom and Beef Tacos with Salsa and Cotija Cheese

Serves: 12 tacos

What You Need

  • 2 tablespoons vegetable oil
  • 1 cups diced onions
  • 1/2 tablespoons minced garlic
  • 1 pound mushroom and meat mixture
  • 1 tablespoon chile powder blend
  • 1 tablespoon chopped cilantro
  • 1 teaspoon salt
  • ground black pepper, to taste
  • lime juice, to taste about 2 tablespoons
  • 12 fresh corn tortillas taco shells, warmed
  • 1 cup finely shredded green cabbage
  • 1/2 cup salsa of your choice
  • 1 avocado cut into 12 slices
  • 6 ounces grated cotjia cheese (or Monterey jack cheese)
  • Ground black pepper, to taste
  • Lime juice, to taste
  • 12 cilantro sprigs for garnish

What You Do

  1. Heat a 10 inch sauté pan over medium-high heat. Add the oil to the pan, then the onions and season with a pinch of salt.
  2. Sauté the onions over medium heat until golden brown. Add the garlic and cook until fragrant. Stir in the mushroom-beef mixture and chile powder. Sauté 2 to 3 minutes until the flavors meld and warm through. Stir in the cilantro and adjust the seasonings with salt, pepper, and lime juice. Keep warm.
  3. To assemble: Place 1 tablespoon of shredded cabbage on a warm taco shell. Top with 2 tablespoons of mushroom and meat mixture. Top with a generous tablespoon of salsa, a slice of avocado, some cotija cheese, lime juice, and a sprig of cilantro.
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