These Beef and Mushroom Tacos combine earthy mushrooms with savory ground beef for a flavor-packed weeknight meal. The mushrooms add meaty texture and soak up spices, creating a juicy, non-greasy filling. This recipe delivers crowd-pleasing flavor with minimal fuss.
Looking for Beef and Mushroom Tacos inspiration? You'll love what we have! Explore more Savory Combo Recipes recipes or discover our Christmas Cookie favorites.
Why You’ll Love This Beef and Mushroom Tacos
- Flavor & texture duo: Earthy mushrooms complement rich beef for a complex, satisfying bite.
- Stretches further: Blending in mushrooms makes one pound of beef feed a crowd easily.
- Quick & forgiving: Ready in about 30 minutes and adaptable to different mushrooms.
- Customizable dinner: Set up a taco bar for interactive, fun mealtime.
Ingredients & Tools
- 1 tbsp olive oil or avocado oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb ground beef (I prefer 85/15 for flavor)
- 8 oz cremini mushrooms, finely chopped
- 1 tbsp tomato paste
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp dried oregano
- ½ cup beef broth or water
- Salt and black pepper to taste
- 8-12 small corn or flour tortillas
- For serving: fresh cilantro, diced white onion, lime wedges, crumbled cotija or shredded cheese, sour cream, sliced avocado
Tools: A large skillet (cast iron is great here), a wooden spoon or spatula, a sharp knife, and a cutting board.
Notes: White button mushrooms work too; chop finely. Use flavorful broth for depth, but water works. Fresh spices make a difference.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 22 g |
| Fat: | 18 g |
| Carbs: | 30 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins
Before You Start: Tips & Ingredient Notes
- Don’t skip browning the aromatics. Taking those few extra minutes to properly sauté the onion and garlic until they’re fragrant and soft builds a foundational flavor that you’ll taste in the final dish.
- How fine should the mushrooms be? You want them chopped quite small, about the size of a pea. This ensures they cook evenly and their texture integrates perfectly with the ground beef, creating a unified filling.
- The power of tomato paste. Let it cook for a minute with the spices before adding the liquid. This little step, called “toasting” the paste, deepens its flavor and removes any raw, tinny taste.
- Choosing your tortilla. Corn tortillas offer a classic, slightly nutty flavor and a sturdy texture, while flour tortillas are softer and more pliable. Gently warming them over a gas flame or in a dry skillet is non-negotiable for the best experience.
How to Make Beef and Mushroom Tacos
Step 1: Start by prepping all your ingredients—dice the onion, mince the garlic, and finely chop the mushrooms. Having everything ready to go (your *mise en place*) makes the cooking process smooth and stress-free. Heat the oil in your large skillet over medium heat until it shimmers.
Step 2: Add the diced onion to the hot oil and cook, stirring occasionally, until it becomes translucent and soft, about 4-5 minutes. You’ll notice the sweet aroma starting to bloom. Stir in the minced garlic and cook for just another 30 seconds until fragrant—be careful not to let it burn, as bitter garlic is the enemy here.
Step 3: Increase the heat to medium-high and add the ground beef, breaking it up with your wooden spoon. Cook until it’s no longer pink, about 5-6 minutes. You don’t need to get a deep crust, just cook it through. Now, add the finely chopped mushrooms right into the skillet with the beef.
Step 4: Continue cooking, stirring frequently, for another 5-7 minutes. The mushrooms will release their liquid and then start to reabsorb it, taking on a beautiful brown color and a meaty texture. You’ll see the volume of the mixture reduce significantly as the water cooks off.
Step 5: Push the beef and mushroom mixture to one side of the skillet. On the cleared side, add the tomato paste, chili powder, cumin, smoked paprika, and oregano. Let the spices and paste cook in the hot spot for about 60 seconds. This wakes up the oils in the spices and deepens the flavor of the tomato paste immensely.
Step 6: Now, stir everything together so the spiced tomato paste coats the beef and mushrooms evenly. It should look and smell incredibly aromatic at this point. Pour in the beef broth or water, which will create a bit of steam and help scrape up any delicious browned bits from the bottom of the pan.
Step 7: Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 3-4 minutes, stirring occasionally. The liquid will reduce, leaving you with a moist but not soupy filling. Season generously with salt and black pepper to your taste. Give it a final stir and take it off the heat.
Step 8: While the filling rests for a moment, warm your tortillas. You can do this directly over a low gas flame for a few seconds per side (using tongs!), in a dry skillet, or wrapped in a damp paper towel in the microwave for 30 seconds. Warm tortillas are flexible and infinitely more delicious.
Step 9: It’s assembly time! Grab a warm tortilla, spoon a generous amount of the beef and mushroom filling down the center, and top with your favorite fresh toppings. A little squeeze of lime juice over the top right before eating is the final, essential flourish.
Storage & Freshness Guide
- Fridge: Store cooled filling in an airtight container for up to 4 days.
- Freezer: Freeze filling alone for up to 3 months in airtight containers.
- Reviving: Reheat gently in a skillet with a splash of water or broth to prevent drying.
Serving Suggestions
Complementary Dishes
- Charred Corn and Black Bean Salad — The sweet, smoky corn and creamy beans provide a refreshing, textural contrast that cuts through the richness of the taco filling beautifully.
- Cilantro-Lime Rice — A fluffy, zesty bed of rice is perfect for making a more substantial plate or for those who prefer a burrito bowl style meal with the taco filling.
- A Simple Cucumber and Radish Salad — The crisp, cool, and peppery notes are a fantastic palate cleanser between bites of the savory, spiced tacos.
Drinks
- A Classic Margarita (or Mocktail) — The bright, citrusy tang of lime is a legendary partner for spiced beef, balancing the richness and cleansing the palate with every sip.
- Mexican Lager with a Lime Wedge — A cold, crisp beer is a no-brainer. Its light effervescence and mild bitterness are the perfect counterpoint to the earthy, savory flavors in the taco.
- Hibiscus Iced Tea (Agua de Jamaica) — The tart, cranberry-like flavor of this vibrant red tea is surprisingly refreshing and stands up well to the bold spices in the dish.
Something Sweet
- Churros with Chocolate Dipping Sauce — You can’t go wrong with the classic combo of crispy, cinnamon-sugar dough and rich chocolate. It’s a celebratory
Beef And Mushroom Tacos
Make the best Beef and Mushroom Tacos in just 30 minutes! This easy recipe combines savory beef with earthy mushrooms for a delicious meal. Get the full recipe here!
Ingredients
For the taco filling:
-
1 tbsp olive oil or avocado oil
-
1 medium yellow onion (finely diced)
-
3 cloves garlic (minced)
-
1 lb ground beef (I prefer 85/15 for flavor)
-
8 oz cremini mushrooms (finely chopped)
-
1 tbsp tomato paste
-
1 ½ tsp chili powder
-
1 tsp ground cumin
-
½ tsp smoked paprika
-
¼ tsp dried oregano
-
½ cup beef broth or water
-
Salt and black pepper (to taste)
For assembly:
-
8-12 small corn or flour tortillas
-
fresh cilantro, diced white onion, lime wedges, crumbled cotija or shredded cheese, sour cream, sliced avocado
Instructions
-
Start by prepping all your ingredients—dice the onion, mince the garlic, and finely chop the mushrooms. Having everything ready to go (your *mise en place*) makes the cooking process smooth and stress-free. Heat the oil in your large skillet over medium heat until it shimmers.01
-
Add the diced onion to the hot oil and cook, stirring occasionally, until it becomes translucent and soft, about 4-5 minutes. You’ll notice the sweet aroma starting to bloom. Stir in the minced garlic and cook for just another 30 seconds until fragrant—be careful not to let it burn, as bitter garlic is the enemy here.02
-
Increase the heat to medium-high and add the ground beef, breaking it up with your wooden spoon. Cook until it’s no longer pink, about 5-6 minutes. You don’t need to get a deep crust, just cook it through. Now, add the finely chopped mushrooms right into the skillet with the beef.03
-
Continue cooking, stirring frequently, for another 5-7 minutes. The mushrooms will release their liquid and then start to reabsorb it, taking on a beautiful brown color and a meaty texture. You’ll see the volume of the mixture reduce significantly as the water cooks off.04
-
Push the beef and mushroom mixture to one side of the skillet. On the cleared side, add the tomato paste, chili powder, cumin, smoked paprika, and oregano. Let the spices and paste cook in the hot spot for about 60 seconds. This wakes up the oils in the spices and deepens the flavor of the tomato paste immensely.05
-
Now, stir everything together so the spiced tomato paste coats the beef and mushrooms evenly. It should look and smell incredibly aromatic at this point. Pour in the beef broth or water, which will create a bit of steam and help scrape up any delicious browned bits from the bottom of the pan.06
-
Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 3-4 minutes, stirring occasionally. The liquid will reduce, leaving you with a moist but not soupy filling. Season generously with salt and black pepper to your taste. Give it a final stir and take it off the heat.07
-
While the filling rests for a moment, warm your tortillas. You can do this directly over a low gas flame for a few seconds per side (using tongs!), in a dry skillet, or wrapped in a damp paper towel in the microwave for 30 seconds. Warm tortillas are flexible and infinitely more delicious.08
-
It’s assembly time! Grab a warm tortilla, spoon a generous amount of the beef and mushroom filling down the center, and top with your favorite fresh toppings. A little squeeze of lime juice over the top right before eating is the final, essential flourish.09
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