These build-your-own taco bowls are ideal for a busy weeknight dinner. The beef and mushroom blend can cook all day in the slower cooker so that when you are ready to serve, you only need to prepare instant rice and sauté a few mushrooms. This recipe is also a good use of leftover cooked rice from a meal earlier in the week. Pile on your favorite toppings just before serving. We’ve listed several of our favorite ideas to get you started.
24 oz. white button mushrooms
1 pound 80-percent lean ground beef
1 small yellow onion, chopped
1 Tablespoon chili powder, plus 1 teaspoon
1 ½ Teaspoon fine sea salt
1 Teaspoon cumin
1 Teaspoon garlic powder
½ Teaspoon ground oregano
½ Teaspoon smoked paprika
1 15-ounce can tomato sauce
½ Cup water
1 Tablespoon extra virgin olive oil
1 ½ cup cooked instant brown rice
Sliced black olives
Sliced green onions
Shredded cabbage or lettuce
Crumbled tortilla chips
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 slow cooker (about 6 quarts in size). 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. Add sliced mushrooms and cook until browned and slightly tender, about 2 minutes. Sprinkle with remaining 1 teaspoon of chili powder and ½ teaspoon salt.
Stir the rice into the cooked beef and mushrooms. Spoon it into serving bowls. Add some sliced mushrooms and add your favorite toppings before enjoying.