I think I’m having serious withdrawals from authentic Mexican food. I haven’t had a burrito in over 2 months. What’s wrong with this picture? I used to eat at Campo’s, my favorite hometown Mexican restaurant, at LEAST once a week. Now, I’m deprived of my bean and cheese burrito.
Anyone know of good authentic Mexican restaurants around Berkeley? Perhaps one to combat with Campo’s unbeatable salsa?
Here’s another easy dinner meal that takes about 20 minutes to prepare. I’m a fan of recipes that stick to around 5 ingredients, give or take. You get your protein, vegetables, and flavor, all in one. I served it with garlic mashed potatoes, which complimented the meal wonderfully, but you can also serve it over white rice.
Beef, Mushrooms, & Green Beans
Click here for a printable recipe
- 1 pound ground beef
- 1/2 cup crimini mushrooms, washed & sliced
- 1 tsp olive oil
- 1 tsp oyster sauce
- pinch of garlic salt
- handful of green beans
- Heat up a pot of water and boil the green beans for 5 minutes.
- Warm up the olive oil in a pan on medium heat. Add the ground beef, oyster sauce, garlic salt and lightly brown.
- Add the mushrooms to the pan and let the mixture sauté together.
- While you’re sautéing the mushrooms, strain the green beans.
- When the meat has fully cooked and the mushrooms are soft, add the green beans and continue to cook for another five minutes. Take a taste and add more salt if necessary.