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