Beef and mushroom tortilla pie

Tortilla pie with beef and mushrooms on eatlivetravelwrite.comMmmm – mushrooms! I’m excited to be a guest in the Mushrooms Canada kitchen today sharing a “Blend & Extend” recipe featuring mushrooms and Ontario Beef.  I’ve actually been mixing mushrooms with my ground beef for a while now – it’s a great way to add an extra serving of vegetables to dishes that tend to be meat-heavy (think meatloaf, tacos, burritos, meatballs etc…).

Finely chopped mushrooms look similar to ground beef so they blend in seamlessly – it’s easy to make classic ground beef dishes healthier (and tastier!) by adding mushrooms.  Mushrooms and beef are also a powerful combination, providing important nutrients and antioxidants.  One of my favourite “make ahead” meals is a layered tortilla pie – kind of like Mexican lasagna with corn tortillas in place of pasta.  I’ve come up with a version using mushrooms and beef for the Mushrooms Canada blog today.

Want a slice?

Beef and mushroom tortilla pie on eatlivetravelwrite.comHead on over the Mushrooms Canada blog to check out my recipe for beef and mushroom tortilla pie!

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13 thoughts on “Beef and mushroom tortilla pie”

  1. This looks like an ideal midweek meal and I like the idea of using a little less meat and mushrooms are a firm favourite in our home. They are so versatile as you have shown here. Just popped over to see the recipe and it sounds so tasty. Thank you!

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  2. This was a hit in the household.

    It’s a bit heavy (as it looks) – but sometimes you really like that “comfort food” with a bit of heft, like a stew and things. Chasing away the last blast of this dreadfully long winter and Spring is valiantly trying to make an appearance – it was perfect.

    I imagine it may work well as a vegetarian dish with no meat, just using mushrooms?

    As we had a huge serve, I did a couple pairings.

    Once I went lighter, with a Beaujolais-Villages from Louis Jadot. Great negociant, this is an everyday wine I just love. Not to heavy, not too high in alcohol, but with enough stuffing to pair well with the beef and pasta.

    The second pairing was at the other extreme: an Aussie Shiraz. Poole’s Rock from the Hunter Valley, 2004. Luscious mulberry and blackberry, nice black pepper, and leathery nose. This had aged really well, and was drinking beautifully. Shame I don’t have another bottle. 🙂

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  3. YES! I want a slice!
    Actually, as soon as I saw the title, I knew it.
    And you are right about the finely chopped mushrooms: they are like ground beef. I recently went to a little lunch spot in Pointe-St-Charles called Café Bloom. Every day they serve a different lunch special, but they cater to flexitarians and vegitarians, and the day I went, they served spaghetti with “mushroom bolognese” with an optional side of meat balls. I ordered the dish, no meatballs, and was floored how similar it was to ground beef, if not better. I loved it!

    Reply
  4. It looks a winter dish – hearty, filling and cold weather retarding.
    Mr Neil’s pairing with the shiraz clinched i for me.

    Reply

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