Hungry Girl's Mega-Meaty Meatless Tacos

Keep making the comfort foods your family loves but sneak in some healthy ingredients with help from Hungry Girl. Swap in soy protein crumbles for ground beef on taco night to cut calories in half. Enjoy the meaty texture and the pure veggie protein!

2 cups Finely chopped brown mushrooms
1/2 cup Chopped onion
1/2 cup Frozen ground-beef-style soy crumbles
2 tsp Taco seasoning mix
6 Corn taco shells
6 tbsp Shredded reduced-fat Mexican blend cheese
6 tbsp Pico de gallo
Shredded lettuce (optional)
Fresh cilantro (optional)

Bring a skillet sprayed with nonstick spray to medium-high heat.

Cook and stir mushrooms and onion until softened, about 6 minutes.

Reduce heat to medium. Add soy crumbles to veggies and sprinkle with taco seasoning. Cook and stir until hot, about 2 minutes.

Evenly distribute veggie-crumbles mixture among the taco shells, about 3 tablespoons each. Top each taco with a tablespoon of cheese and a tablespoon of pico de gallo.