9
Nov
2015

Reducing fat with meat is easy if you bulk up with vegetables. In this meat mixture, mushrooms add volume and fibre with great flavour to change up your taco filling.

 
Ingredients:

  • 2 tsp (10 mL) canola oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pkg (8 oz/227 g) mushrooms, finely chopped
  • 8 oz (227 g) extra lean ground beef
  • 2 tsp (10 mL) chili powder
  • 1/2 tsp (2 mL) each ground cumin and dried oregano
  • Pinch cayenne pepper
  • 1 tomato, chopped
  • 1/2 cup (125 mL) corn kernels
  • 2 tbsp (25 mL) chopped fresh parsley or cilantro
  • 6 small whole wheat flour tortillas
  • 1/2 cup (125 mL) salsa (optional)

Directions:

  • In a large skillet, heat oil over medium heat and cook onion and garlic for 2 minutes. Stir in mushrooms and cook for 5 minutes or until liquid starts to appear. Increase heat to medium high and add beef, chili powder, cumin, oregano and cayenne pepper; cook, stirring for about 5 minutes or until beef is no longer pink inside. Stir in tomato, corn and parsley; cook, stirring for 3 minutes to heat corn through.
  • Spoon into tortillas and dollop with salsa, if using to serve.

Prep Time: 15 min.
Cook Time: 15 min.
Servings: 4
 
Source: www.heartandstroke.com (recipe developed by Emily Richards, PH Ec.).