Mushroom Chicken Nachos

Serves: 4 as light meal
Preparation time: 50 mins
Difficulty: Easy


250g button, cup or flat mushrooms
2 tsp olive oil
1 brown onion, finely chopped
½ – 1  tsp taco seasoning (according to taste)
250g chicken mince
300g jar Mexican tomato salsa
230g bag Mission brand tortilla strips
1 cup grated tasty cheese
Mashed avocado, sour cream, chopped pickled jalapeno & chopped coriander leaves, to serve


  1. Preheat oven to 180°C fan-forced
  2. Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped.
  3. Heat olive oil in a saucepan over medium heat. Add onion and taco seasoning, cook until softened.
  4. Increase heat to high and add mushrooms and chicken mince. Cook, breaking up mince with a wooden spoon, for 8-10 minutes until browned. Add tomato salsa and bring to a simmer. Reduce heat to low, a simmer for 15 minutes or until sauce thickens.
  5. Line a baking tray with baking paper. Arrange tortilla strips over base of tray. Sprinkle three-quarters of the grated cheese over tortilla strips. Top with mince mixture. Sprinkle with remaining cheese.
  6. Bake for 10 minutes or until cheese has melted and tortilla strips heated through.
  7. Top with mashed avocado, sour cream, chopped pickled jalapeno & chopped fresh coriander leaves to serve.