Jana from The MacPherson Diaries has created this simple Mexican delight, featuring layers of fried Meadow Mushrooms, chicken, capsicum, chilli beans and cheese. It’s a fiesta for the eyes and your tastebuds!’
Ingredients
Serves 6
1 tablespoon butter
1 teaspoon neutral oil (we used canola)
1 onion, diced
1 teaspoon minced garlic
450g Meadow Swiss Brown Mushrooms, chopped finely
1 capsicum (we used 1/2 red, 1/2 yellow), diced
400g cooked chicken, roughly sliced
1 can chilli beans
1 cup frozen corn
Salt and pepper
6 medium-sized soft tacos/tortillas
300g tasty cheese, grated
75g sour cream
large dollop guacamole
Method:
Preheat oven to 180°C fan bake.
Heat oil and butter in a large frying pan over medium heat.
Add onion and garlic, cooking for 1 minute. Add mushrooms and capsicum, seasoning well with salt and pepper. Fry for 6 minutes, stirring occasionally, until well cooked.
Add chicken, chilli beans and corn, cooking for 3 minutes or until everything is hot and combined. Taste and season if needed.
Line a baking dish or tray with baking paper. Drizzle a little oil over the baking paper.
Take 1 taco, add 1/5 mushroom mix, add 1/6 cheese, then top with another taco. Repeat. Finish with cheese and bake for 15 minutes or until golden.
Once the taco is cooked, drizzle with sour cream and a dollop of guacamole. Slice into wedges to serve.
