1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray. 2. Bring a skillet sprayed with nonstick spray to medium heat. Season beef with 1 teaspoons taco seasoning, and cook for 4 minutes. 3. Flip beef, and add mushrooms and onion to the skillet. Sprinkle veggies with remaining 1 teaspoons taco seasoning. Stirring veggies occasionally, cook for about 4 more minutes, until beef is cooked through and veggies have softened. 4. Remove skillet from heat and, if needed, blot veggies dry. Transfer beef to a medium bowl. Shred with two forks -- one to hold the meat in place, and the other to scrape across and shred it. (It's a little difficult to shred, but it's worth it!). 5. To the bowl, add veggies, cheese, and drained pico de gallo. Mix well. 6. Place tortillas between 2 damp paper towels. Microwave for 1 minute, or until warm and pliable. 7. Evenly distribute and spread beef mixture among tortillas. Tightly roll up each into a tube, and place on the baking sheet, seam side down. Secure with toothpicks, if needed. 8. Bake until crispy, 14 - 16 minutes. (Don't worry if they crack and "explode" a little!). ---------------------------------------------------------------------------
Nutrition
Ingredients
