Ingredients
Units
Scale
- Taco shells
- 2 lbs. ground beef
- 1 grilled jalapeño - chopped with seeds
- 3 cloves of garlic - chopped
- 1 onion - sliced
- 1 quart of button mushrooms - sliced
- 1/2 cup Italian parsley - chopped
- 2 large beefsteak tomatoes - quartered
- 15 oz. can of red kidney beans - drained
- 2 cups shredded cheese - your favorite
- Olive oil
Spices½ tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1 tsp. ground cumin
Instructions
- Place the jalapeño in a frying pan with a small drizzle of olive oil and let it get charred on each side. Remove the jalapeño and chop.
- Heat a large 12 inch cast iron frying pan with a tablespoon of olive oil and add the sliced mushrooms, sliced onion, chopped jalapeño and chopped garlic. Let these veggies sauté until slightly caramelized.
- In a separate frying pan cook the ground beef. Drain the excess fat and add the ground beef to the sautéed veggies, along with the drained beans.
- Combine the spices and add to the pan.
- Heat the taco shells and serve with the shredded cheese.
Nutrition
- Serving Size: 6
