Low-Carb Picadillo Street Tacos

Ingredients:

3 tbsp vegetable oil, divided
2 cups thinly sliced brown mushrooms (such as cremini)
4 oz ground beef
1/2 small onion, finely diced
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
4 Guerrero® Zero Net Carb Chipotle Flavored Tortillas
1/2 cup shredded Monterrey Jack cheese
1/4 cup salsa verde

how to make it:

1. In large skillet set over medium-high heat, add 2 tbsp oil. Add mushrooms and ground beef and cook, stirring occasionally, for 3 minutes or until beef is starting to brown. Stir in onion, garlic, cumin, oregano, salt and pepper. Cook, stirring occasionally, for 5 minutes or until onion is tender, beef is evenly browned and mixture is fragrant.

2. In medium skillet set over medium heat, warm tortillas, turning once, for 2 minutes or until soft and pliable (reserve skillet).

3. Arrange tortillas on work surface. Divide mushroom-beef mixture and cheese among tortillas. Fold over to enclose filling.

4. In reserved skillet set over medium heat, add remaining oil. In batches, carefully add folded tortillas and cook, turning once, for 4 minutes or until tortillas are golden and toasted and cheese is melted.

5. Serve with salsa verde for dipping.

Tip: For a vegetarian option, substitute ground beef with a plant-based alternative or increase mushrooms to 3 cups.