3 tablespoons extra-virgin olive oil
1 pound ground beef
1 onion, thinly sliced
8 ounces sliced white mushrooms
3 cloves garlic, thinly sliced
2 jalapeño peppers, stemmed, seeded and finely chopped
Salt and pepper
2 avocados, cut into cubes
fresh lime juice
8 small flour tortillas
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the beef, onion, mushrooms, garlic and the jalapeños; season with salt and pepper. Cook until the beef is browned and the onion and mushrooms are softened, 7 to 10 minutes. Transfer to a bowl; reserve the skillet.
- Meanwhile, in a large bowl, combine the avocados with a drizzle of lime juice; season with salt and pepper.
- Wipe out the skillet and return to medium heat. Working with 1 tortilla at a time, lightly toast on both sides for about 1 minute. Stuff the tortillas with the beef mixture and avocado.
Meat. 4 Servings.
Photo and recipe adapted from Rachael Ray.
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