If you love delicious Mexican food that is simple and tastes great, my Meadow Mushroom & Chicken Taco Stack is perfect for you! We make a delicious filling with mushrooms, chicken, corn and chilli beans and a few more goodies, then sandwich it between tacos and cheese and bake. Yum!Jump to Recipe
This taco stack is really impressive when it hits the table, but it does not take lots of effort I promise! We are using all the lovely flavours in the chilli beans to get the Mexican taste. Cutting the mushrooms finely like I have here means they incorporate into the filling really nicely.
The ingredients for the filling of this recipe are : Butter, oil, onion, garlic, meadow mushrooms, capsicum, chicken breast, chilli beans and seasoning. You will also need cheese and tacos for assembly.
Then for the toppings you need sour cream, avocado, cherry tomatoes, red onion, coriander and 1/2 a lemon.
How to make Meadow Mushroom & Chicken Taco Stack:
First you whizz the mushrooms in the food processor until finely chopped. After preheating the oven, start on the filling by adding oil and butter to a large pan. Then add the onions, mushrooms and capsicum. Season well here, mushrooms love salt.
Once the mushroom mix is nicely cooked add the chicken, chilli beans and corn. Cook until nice and hot and tasting delicious. Adjust seasoning if needed.
Line an ovenproof dish with baking paper and grease with some oil. Assemble taco stack by layering the tacos, mushroom filling, cheese and repeat. Top with cheese and bake for 15 minutes. Or until golden.
While it is cooking, make the guacamole. Take a bowl and mash teh avocardo with a fork, add the red onion, coriander, lemon juice and tomatoes. Season well, mix, taste, adjust seasoning if needed.
When the taco stack is cooked and looking gorgeous, drizzle with sour cream and dollops of guacamole. Slice into wedges and serve.
Common questions about xx: (if on the Block Editor, use Yoast FAQ blocks)
Can I make it vegetarian? Absolutely, just sub the chicken for more mushrooms.
What can I use instead of chicken? You could use beef or pork mince or tofu.
Coriander? If you don’t like coriander just leave it out.
Meadow Mushroom & Chicken Taco Stack
- 1 Tablespoon butter
- 1 teaspoon neutral oil I use canola
- 1 Onion diced
- 1 Teaspoon minced garlic
- 450 grams Meadow Mushrooms chopped finely in the food processor, but don’t turn to mush, still with some chunks
- 1 capsicum I used ½ red, ½ yellow, diced
- 400 grams cooked chicken breast
- 1 can chilli beans
- 1 cup frozen corn
- Salt & pepper
- 300 grams tasty cheese grated
- 6 medium sized Tacos
- 75 grams Sour cream
- 1 x Avocado
- 8 cherry Tomato’s
- ¼ red onion finely diced
- 1 tablespoon of Coriander leaves finely chopped
- ½ lemon
Preheat oven to 180 fan bake.
In a large pan over a medium add the oil and butter, melt.
Add the onions cook for a minute, add Meadow mushrooms and capsicum, season well with salt and pepper and fry for around 6 minutes, stirring occasionally, until well cooked.
Add chicken and chilli beans and corn and cook for around 3 minutes until everything is hot and combined.
Taste and adjust seasoning if needed.
Take a baking dish or tray, line with baking paper and add a little oil to the top of the baking paper.
Take one taco, add 1/5 mushroom mix, add 1/6 cheese, top with another taco and repeat until all tacos are used.
Top with cheese and bake for 15 minutes or until golden.
While it’s cooking, make guacamole by mashing the avocado in a bowl with a fork, add red onion, coriander, the juice of ½ a lemon and sliced cherry tomatoes and season well with salt and pepper. Taste and adjust seasoning if needed. Set aside.
Once Taco Stack is cooked, drizzle top with sour cream and guacamole and serve.
When serving, slice into wedges with a sharp knife.