Ingredients
1tbspunsalted butter
1lbcremini mushrooms,roughly chopped
1¼tspsalt
1lblean ground beef
2½tspground cumin
1½tspdried oregano
2large garlic cloves,minced
10soft tortillas,taco-sized
8ozoaxaca cheese,shredded
16ozsalsa verde
1cupsour cream
Preparation
Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish.
Heat a large non-stick skillet to medium heat. Add butter. Once butter melts, add mushrooms. Cook for about 5 to 6 minutes until brown. Add ½ teaspoon of salt, toss and cook for 1 more minute.
Transfer mushrooms to a plate and add ground beef to the pan. Brown for 10 minutes. Add onions, cumin, oregano, remaining salt, and garlic.
Continue to cook for another 3 to 4 minutes until onions are soft and translucent. Add ¼ cup of water. Toss to combine and set aside.
Add salsa and sour cream to a medium bowl. Whisk to combine. Season to taste with salt and pepper, set aside.
Spoon about ½ cup of the sauce in the bottom of the pan. Place about ½ cup of the filling in the middle of each tortilla. Sprinkle with 1 tablespoon of cheese. Roll up and place in the prepared baking dish, seam-side down.
Cover with the remaining sauce and sprinkle with cheese. Bake for 30 to 35 minutes or until brown and bubbly.
Serve and enjoy.
