Ingredients

200 g fresh shiitake mushrooms

1 onion

1 tbsp canola oil

225g lean ground beef

1 red pepper, chopped

2 tbsp Tex-Mex seasoning blend

1/2 tsp dried thyme leaves

1/2 tsp dried oregano leaves

1/4 tsp dried minced garlic

1/4 tsp dried minced onion

2 tbsp 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

Instructions

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.

Add the mushroom mixture, red pepper, Tex-Mex seasoning blend and seasonings. 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.

Notes

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