Beefy Mushroom Lettuce Tacos
TACOS. There is just something about the simple mention of tacos that makes my mouth water. This is one of my fav ways to consume them (although my taco salad, and nacho variations are not far behind). Easy to make, nutritiousAF, and the ultimate mouth pleasure… what else can you ask for? Note: you can also finely chop the lettuce up, and put it as a taco topping using regular taco shells instead of lettuce cups. Whatever floats your boat.
- 2 lbs of organic grassed beef mince (medium ground)
- optional: 300grams of organic grassed beef liver (chopped up into v. small pieces)
- 1 tbsp organic dried rosemary
- 2 tsp organic dried sage
- 1 tsp sea salt
- 1 tsp organic black pepper
- 1 tbsp grass-fed beef tallow (or alternatively a high quality olive, coconut, or avocado oil, grass-fed butter, or ghee)
- two handfuls of organic mushrooms (i used brown cremini because they were local and in season)
- 1 head of organic romaine lettuce (or any lettuce vessel of your choosing)
And then all toppings optional, of your choice:
- 1 ripe avocado
- 1/4 organic red onion
- sauerkraut (traditional or beetroot)
- finely sliced cucumber
- finely sliced watermelon raddish
- chilli flakes
- spicy cashews
- Dice the mushrooms relatively small
- In a large pan, melt down beef tallow (or other oil) on medium-high, and then all the diced mushrooms, rosemary, sage, salt, and pepper
- Sauté until all the mushrooms are golden brown
- With mushrooms still in the pan, add all the ground beef, and using a wooden spoon, chop the beef to spread evenly over the pan. Continue to mix the beef and mushrooms until the beef is cooked through (all brown).
- If you are adding in the optional liver, chop it up finely and add it in when the beef is halfway cooked (liver cooks very quickly!)
- Assemble your tacos! Beef/ mushroom mix, avocado, sauerkraut, and red onion. Also feel free to get creative, the possibilities are literally endless.
- Store the left-over beef mixture in the fridge, it keeps well for several days and I actually prefer it cold.
DO NOT DISCARD THE BEEF FAT! If you opted for high quality meat (organic, grass-fed, non GMO, yaddah yaddah) the animal fat is absolutely FULL of nutrients. Grass-fed beef fat (or tallow) is literally sold in stores, and makes the best cooking fat. Store it in a mason jar in the fridge for months, or freeze it in cubes for a year. Use it the same way you would any cooking oil. I roast my veggies in in, cook taco meat in it (AKA this recipe), and use it to oil a pan for stir-fry’s, etc. I keep a jar both of bacon fat and beef fat in my fridge at all times!