Rachael Ray weekly menu planner- meal three

Beef and mushroom tacos with avocado salad

3 TB oil
1 pound ground beef
1 onion, thinly sliced
2 jalapeno chiles, stemmed, seeded and finely chopped
salt and pepper
2 avocados cut into cubes
1/4 cup fresh lime juice (1 1/2 limes)
8 oz sliced white mushrooms
3 cloves garlic, thinly sliced
8 small flour tortillas

Heat oil in skillet. Add the beef, half the onion and the jalapenos; season with salt and pepper. Cook until the beef is browned and the onion is softened, 7 to 10 min. Transfer to bowl; reserve the skillet.
Meanwhile, in a large bowl, combine the remaining onion; the avocados and lime juice; season with salt and pepper. In the reserved skillet, heat the remaining oil over medium heat, add the mushrooms and garlic, season with salt and pepper and cook until golden, 7 to 9 min. Stir into the beef mixture and cover with foil to keep warm. Wipe out the skillet and return to medium heat. Working with 1 tortilla at a time, lightly toast on both sides for about 1 min. Stuff the tortillas with the beef mixture and avocado salad.

We LOVE Mexican food!  We have it often in our house.  This was a bit of a different spin on our usual Mexican fare, but we LOVED it!  Both Ron and I gave it 5 stars for sure.  Super tasty, very easy to make, and we will add it to our meal menu. 🙂

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