The whole family will love this tasty, nutritious slow cooker taco bowl recipe from the Mushroom Council. It’s customizable so feel free to swap out some ingredients depending on what’s in your fridge.
8 hours 20 minutes
Add 16 ounces of mushrooms to the bowl of a food processor and pulse until finely chopped or finely dice by hand if preferred. Slice the remaining 8 ounces of mushrooms and keep in the refrigerator until just before serving.
Blend ground beef and mushrooms in the bowl of a 6-quart slow cooker. Add onion and sprinkle in 1 tablespoon of chili powder, 1 teaspoon of salt, cumin, garlic powder, oregano and smoked paprika. Stir in tomato sauce and water.
Place the lid on the slow cooker and cook on low for 6 to 8 hours, until beef is no longer pink.
Just before serving, heat the olive oil in a medium skillet over medium high heat. Add reserved sliced mushrooms and cook until browned and slightly tender, about 2 minutes. Sprinkle with remaining 1 teaspoon of chili powder and 1/2 teaspoon salt.
Stir the rice into the cooked beef and mushrooms. Spoon it into serving bowls. Add some sliced mushrooms and favorite toppings.
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