I have this theory that anything can taste good when you make it into a taco. Meet your new favorite quick and easy fall taco recipe!

The original recipe I used called for raw squash and chicken that need to be cooked separately. While that sounds delicious and all, it adds an extra 45-60 minutes that I don’t have time for. So I hacked it but using frozen butternut squash cubes, and a rotisserie chicken that I shredded myself. I only used the breasts off of the chicken and it came out to a little over 4 cups which was the prefect amount. I also found it easier to shred it with my hands, but I’m kind of an animal 🙂

Ingredients

  • 5 cups (20oz) frozen butternut squash
  • 4 cups shredded rotisserie chicken
  • 2 green bell peppers
  • 1 1/2 cups salsa
  • 1 15oz can black beans
  • 1/2 medium yellow onion
  • 1 1/2 cups Mexican blend shredded cheese
  • 2 tbs extra virgin olive oil
  • 3 tbs taco seasoning

Directions

  1. Preheat oven to 375°F
  2. Dice onion and bell pepper
  3. In a skillet over medium heat, combine olive oil, onions, green peppers, and salt and pepper to season. Cook 5 minutes or until onions are translucent.
  4. Add chicken, squash, black beans and taco seasoning to the pan. Stir on low for about 2 minutes until everything is throughly mixed. Remove from heat.
  5. Take 1/2 cup of the salsa, and layer the bottom of a 9×9 inch pan with it.
  6. Transfer 1/3 of the mixture from the skillet to cover the salsa. Top with 1/2 cup of salsa, and 1/2 cup of  shredded cheese. Repeat with 1/3 more of the mixture, 1/2 cup salsa, and 1/2 cup of cheese. Repeat again with the remaining mixture and only top with remaining cheese.
  7. Place the pan in the oven uncovered for 25-30 or until the cheese is melted.

This can easily feed 5-6 people and can be paired with any of your favorite taco accessories like guacamole or sour cream, but also tastes great on it’s own!

Hope you love this recipe! Take a picture and tag me on Instagram so I can see your creation!

@ERICA_HIJINKS

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