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  • Nonstick cooking spray
  • 8 ounces wild mushrooms such as oyster, shiitake and/or baby bella
  • 1/2 pound ground beef
  • 1-1/2 tablespoons taco seasoning
  • 6 (6-inch) corn tortillas, quartered
  • 1/4 cup shredded Mexican cheese blend
  • 1/2 cup chopped tomato
  • 1/2 cup thinly sliced Romaine lettuce
  • 1/4 cup thawed frozen corn
  • 1 green onion, sliced
  • 1/4 cup sour cream or plain Greek yogurt


  1. Preheat oven to 375°. Spray 24-cup mini muffin pan with cooking spray. In food processor, pulse mushrooms until small pieces remain.
  2. Heat large skillet over medium-high heat; spray with cooking spray. Add mushrooms; cook 5 minutes or until moisture is released, stirring occasionally. Add beef; cook 8 minutes or until browned, breaking up beef with side of spoon. Stir in taco seasoning and 1/2 cup water; cook 2 minutes or until liquid is absorbed, stirring occasionally.
  3. Press 1 tortilla quarter into each prepared muffin cup; fill cups with beef mixture and cheese. Bake 15 minutes or until cheese melts and tortillas are crisp; serve topped with remaining ingredients.

  • 3 taco cups
  • 130 Calories
  • 6g Fat (2g Saturated)
  • 23mg Cholesterol
  • 128mg Sodium
  • 12g Carbohydrates
  • 2g Fiber
  • 7g Protein