This recipe was submitted by a wonderful reader. Thank you Amy Jestus for contributing such a yummy recipe to Family Friendly Frugality! It’s going on my menu plan for next week!
Do you have a favorite recipe you’d like to share? Email me heather @ familyfriendlyfrugality.com 🙂
Roast Beef & Mushroom Tacos w/ Avocado Salad
(The base for this recipe came from Rachel Ray, which I’ve “tweaked ” – because it’s what I do! **smiles**)
Ingredients:
- 1-2 pd chuck roast
- 2/3 C. soy sauce
- 2/3 C. Water
- 2/3 Tablespoon olive oil
- 1/2 onion (thinly sliced)
- 1-2 jalapeno (stemmed & seeded, I leave them just cut in 1/2 to infuse some spice w/o having to dig them out for my kids, otherwise you may chop them finely & really “kick up the heat”)
- 8 oz sliced mushrooms (I prefer baby portobello)
- 3 cloves garlic (thinly sliced or minced)
- 2-3 avocados (cubed)
- 1/2 onion thinly sliced and rinsed to lessen the bite
- the juice from 1-2 fresh limes
- Salt & pepper to taste
Slow cook the chuck roast, soy sauce and water for 8 hrs. Remove & shred beef.
In a large skillet sauté the following: olive oil, onion, jalapeno, mushrooms
Once the mushrooms have released their own juices add salt & pepper to taste. Then add meat, & 1/4- 1/2c of liquid from roast. & heat through.
Meanwhile (or before you start): in a separate bowl prepare the avocado salad by mixing the avocados, onion, lime juice and salt & pepper to taste.
Load into a warm flour tortilla.
Garnish w/ sour cream & chips!
| Roast Beef & Mushroom Tacos w/ Avocado Salad |
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- 1-2 pd chuck roast
- 2/3 C. soy sauce
- 2/3 C. Water
- 2/3 Tablespoon olive oil
- 1/2 onion (thinly sliced)
- 1-2 jalapeno (stemmed & seeded, I leave them just cut in 1/2 to infuse some spice w/o having to dig them out for my kids, otherwise you may chop them finely & really “kick up the heat”)
- 8 oz sliced mushrooms (I prefer baby portobello)
- 3 cloves garlic (thinly sliced or minced)
- 2-3 avocados (cubed)
- 1/2 onion thinly sliced and rinsed to lessen the bite
- the juice from 1-2 fresh limes
- Salt & pepper to taste
- Slow cook the chuck roast, soy sauce and water for 8 hrs. Remove & shred beef.
- In a large skillet sauté the following: olive oil, onion, jalapeno, mushrooms
- Once the mushrooms have released their own juices add salt & pepper to taste. Then add meat, & 1/4- 1/2c of liquid from roast. & heat through.
- Meanwhile (or before you start): in a separate bowl prepare the avocado salad by mixing the avocados, onion, lime juice and salt & pepper to taste.
- Load into a warm flour tortilla.
- Garnish w/ sour cream & chips!
