Hungry Girl's Crunchy Beef Tacos With Side Salad

Amp up your taste buds while packing the protein just in time for dinner time!

4 oz Raw extra-lean ground beef (4% fat or less)
1/2 cup Finely chopped brown mushrooms
2 tbsp Chopped onion
1 tsp Taco seasoning mix
2 Corn taco shells
1/4 cup Shredded lettuce
2 tbsp Pico de gallo (or fresh salsa)
1 cup Lettuce
1 cup Cucumber (mushrooms, or other high-volume veggies)
2 tbsp Fresh salsa
2 tsp Vinegar of choice

Bring skillet sprayed with nonstick spray to medium-high heat. Add beef, mushrooms and onion.

Cook, stir, and crumble until beef is fully cooked and veggies have softened, about 5 minutes.

Sprinkle with taco seasoning, and continue to cook until any excess liquid has evaporated.

Evenly distribute mixture between taco shells, and top with lettuce and pico de gallo.

Toss salad ingredients in a medium bowl, and serve with tacos.