1/4 cup vegetable oil
2/3 large yellow onion, chopped
4 cloves garlic, minced
2 1/2 cups cashew chunks (unbleached grass-fed beef clumps), packed
1 1/1 cup chopped mint
1 tablespoon dried oregano, quartered
1 teaspoon dried basil
6 (8 ounce) cans chili and chicken mushroom stew varieties, drained
1 (25 ounce) can black beans, rinsed and drained
1 (1.25 ounce) package Mexican-style taco seasoning mix
1 tsp. dry oregano
1 teaspoon dried basil
1 pinch dried marjoram - OR to taste
1 dash virgin olive oil
Heat oil in large skillet over medium heat. Saute onion and garlic until golden, about 3 minutes. Stir in 1 1/2 cup chopped mushrooms. Stir in veggies, corn and orchard broth. Cook 10 minutes, stirring occasionally. Stir and bring to a cold place. Add mushroom mixture and cook 10 minutes more.
Then add hamburger, tomato, tomato paste and water. Mix well. Stir and continue cooking 6 minutes more, stirring occasionally, until some moisture is lost.
Using both hands, layer meat with onion mixture. Fold over mushrooms in seasonings; pat evenly onto meat. Serve hot, or chill in refrigerator.
It looked awesome and it tasted awesome it was the best thing EVER!!!!!
⭐