Prep: 30 minutes Bake: 15 minutes Serves: 8
Nonstick cooking spray
8 ounces wild mushrooms such as oyster, shiitake and/or baby bella
½ pound ground beef
1½ tablespoons taco seasoning
6 (6-inch) corn tortillas, quartered
¼ cup shredded Mexican cheese blend
½ cup chopped tomato
½ cup thinly sliced Romaine lettuce
¼ cup thawed frozen corn
1 green onion, sliced
¼ 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.
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 ½ 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.
Approximate nutritional values per serving (3 taco cups): 130 Calories, 6g Fat (2g Saturated), 23mg Cholesterol, 128mg Sodium, 12g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 7g Protein