Savory Ground Beef and Mushroom Stroganoff Tacos with Garlic Herb Crema

Start by heating a large skillet over medium heat. Add 1 tablespoon of olive oil and let it warm for a minute.

Next, add 1 pound of ground beef to the skillet, breaking it apart with a spatula as it cooks. Season the beef with 1 teaspoon of salt and 1/2 teaspoon of black pepper, cooking until browned, about 5-7 minutes.

Once the beef is browned, remove it from the skillet and set it aside. In the same skillet, add another tablespoon of olive oil and toss in 8 ounces of sliced mushrooms.

Sauté the mushrooms for about 5 minutes until they are golden brown and tender. Add 1 small diced onion and 2 minced garlic cloves to the mushrooms, cooking for an additional 3 minutes until the onion is translucent.

Return the cooked ground beef to the skillet and stir in 1 tablespoon of Worcestershire sauce and 1 tablespoon of Dijon mustard.

Pour in 1 cup of beef broth and bring the mixture to a simmer. Let it cook for 5 minutes, allowing the flavors to meld together.

Stir in 1/2 cup of sour cream and 1 tablespoon of fresh chopped parsley, mixing until well combined. To prepare the garlic herb crema, whisk together 1/2 cup of sour cream, 1 tablespoon of lemon juice, 1 teaspoon of minced garlic, and 1 tablespoon of fresh chopped dill in a small bowl.

Warm 8 small flour tortillas in a dry skillet or microwave. To assemble the tacos, spoon the beef and mushroom mixture onto each tortilla, drizzle with the garlic herb crema, and garnish with additional parsley if desired.

Serve immediately and enjoy your comforting meal!