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 🙂
- 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
- Preheat oven to 375°F
- Dice onion and bell pepper
- 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.
- 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.
- Take 1/2 cup of the salsa, and layer the bottom of a 9×9 inch pan with it.
- 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.
- 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!