Mushroom-Infused Ground Beef Taco Meat with Cilantro Lime Slaw

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A flavorful taco filling with finely minced mushrooms for added texture and moisture, paired with a refreshing slaw for balanced weeknight dinners. This Mexican-inspired Whole30 recipe, ready in about 30 minutes, pairs ground beef, mushrooms, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Finely chop mushrooms using a food processor until they resemble coarse crumbs. Mince lime zest from 1 lime and squeeze 2 tbsp juice.
  2. Step 2: Heat avocado oil in a large skillet over medium heat. Add ground beef, breaking into crumbles, and cook for 6-7 minutes until browned and cooked through.
  3. Step 3: Stir in chopped mushrooms, cumin, chili powder, and lime zest, cooking for 2 minutes until mushrooms soften and release moisture.
  4. Step 4: Squeeze lime juice over the mixture and stir to combine; cook for 1 minute more until flavors meld.
  5. Step 5: For slaw, thinly slice green cabbage and finely chop cilantro. Toss with 1 tbsp lime juice and a pinch of salt, then serve alongside taco meat.

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