Mushroom, tomato and zucchini tacos with avocado

Quick ways with mushrooms | Recipe by Lynne Mullins

Quick ways with mushrooms

Ingredients
vegetable oil
1 small brown onion (chopped)
400g minced beef
250g button mushrooms (thinly sliced)
1 ripe tomato (chopped)
1 zucchini (grated)
1 sachet taco seasoning mix (try Old El Paso)
¼ cup water
12 taco shells
shredded iceberg lettuce
1 ripe avocado

Method

1. Preheat oven to 180C.
2. Heat 1 tbsp vegetable oil in a large non-stick frying pan over medium heat.
   
3. Add 1 small brown onion (chopped) and cook for 3-4 minutes or until soft.
   
4. Add 400g minced beef and cook, stirring often, for 6-8 minutes or until browned.
   
5. Add 250g button mushrooms (thinly sliced), 1 ripe tomato (chopped), 1 zucchini (grated), 1 sachet taco seasoning mix (try Old El Paso) and ¼ cup water. Cook, stirring occasionally for 6-8 minutes.
6. Meanwhile, place 12 taco shells on a baking tray and heat in the oven for 8-10 minutes. In hot taco shells, place shredded iceberg lettuce and top with mushroom mixture.
7. Mash 1 ripe avocado and serve tacos topped with a dollop of avocado.

This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store 

Chef: Lynne Mullins
Source: SMH
Mexican, Quick, Contemporary, Vegetarian, Kid-friendly, Nut-free, Lunch, Dinner