Food & Drinks

Mushroom and chicken taco stack

Take this simple Mexican dish to a new level with a tasty addition

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!’


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


  1. Preheat oven to 180°C fan bake.

  2. Heat oil and butter in a large frying pan over medium heat.

  3. 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.

  4. Add chicken, chilli beans and corn, cooking for 3 minutes or until everything is hot and combined. Taste and season if needed.

  5. Line a baking dish or tray with baking paper. Drizzle a little oil over the baking paper.

  6. 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.

  7. Once the taco is cooked, drizzle with sour cream and a dollop of guacamole. Slice into wedges to serve.

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