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Meadow Mushroom & Chicken Taco Stack

Servings 6

Ingredients

  • 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

Garnish

  • 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

Instructions

  1. Preheat oven to 180 fan bake.
  2. In a large pan over a medium add the oil and butter, melt.
  3. 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.
  4. Add chicken and chilli beans and corn and cook for around 3 minutes until everything is hot and combined.
  5. Taste and adjust seasoning if needed.
  6. Take a baking dish or tray, line with baking paper and add a little oil to the top of the baking paper.
  7. Take one taco, add 1/5 mushroom mix, add 1/6 cheese, top with another taco and repeat until all tacos are used.
  8. Top with cheese and bake for 15 minutes or until golden.
  9. 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.
  10. Once Taco Stack is cooked, drizzle top with sour cream and guacamole and serve.
  11. When serving, slice into wedges with a sharp knife.