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
Preheat oven to 375°. Spray 24-cup mini muffin pan with cooking spray. In food processor, pulse mushrooms until small pieces remain.
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.
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.