As you probably know by now, we do Taco Tuesday every single week in our house. I try to switch it up when it comes to protein and flavors, but it’s been a while since I made a truly funky taco. I’ve made Philly Cheesesteak Tacos a few times and they went over well so I thought it was time I did another non-traditional taco. I stuck with the ground beef theme but the flavor this time isn’t regionalized – it’s All American, baby.
Start by tossing button mushrooms and one small sliced onion in oil and salt/pepper. Roast them for about 20 minutes at 325. While those are in the oven, brown 1 lb of ground beef in a pan with with garlic powder, onion salt, worchestershire, and dijon mustard. When the mushrooms and onions are done, chop them all up so it can serve as your salsa. Other toppings included: shredded cheddar (put this on immediately so it melts), sliced dill pickles, shredded lettuce (or, in my case, cabbage), burger sauce (ketchup, mayo, garlic powder, white vinegar, and cayenne), and a sprinkling of sesame seeds because it’s not a burger bun without sesame seeds.
These tacos have all the flavors you recognize from a backyard grill sesh. Also, I had leftovers and found it worked really well to serve the meat, mushrooms, and cheese over rice.