nachos with mushrooms

Nachos with mushrooms: A Mexican feast. Image: South African Mushroom Farmers’ Association.

Nachos with mushrooms and queso: Hola Mexican food!

These nachos will disappear faster than the time it took to prepare, guaranteed!

nachos with mushrooms

Nachos with mushrooms: A Mexican feast. Image: South African Mushroom Farmers’ Association.

Bring a Mexican flair to your home with these mouth-watering nachos with mushrooms and queso. This recipe is loaded with all the delicious tastes you can expect from Mexican cuisine. Ranging from crunchy tortilla chips stacked with shredded chicken to add some meatiness, homemade queso as well as guacamole, sour cream and an appetising salsa, you have a real Mexican party going.

However, what makes this recipe extra delightful is the generous addition of mushrooms. It gives the nachos an umami flavour that adds to the deliciousness.

Variations on our nachos with mushrooms and queso recipe

If you want to enjoy a vegetarian version of this dish, simply leave out the shredded chicken. Mushrooms add a meatiness to any meal so removing the chicken from this recipe will still keep your nachos intact. If you have a very big appetite and want to enjoy some beefy flavours to your nachos, you can add some minced beef meat or beef strips.

Get ready for the ultimate Mexican feast with our savoury nachos with mushrooms and queso recipe.

Nachos with mushrooms and queso recipe

5 from 1 vote
Recipe by South African Mushroom Farmers’ Association Course: Light meal, SnacksCuisine: MexicanDifficulty: Easy


Prep time


Cooking time


Total time




  • 2 tablespoons 2 butter

  • 1 1 small onion, finely diced

  • 3 3 garlic cloves, grated

  • 2 teaspoons 2 ground cumin

  • ½ teaspoon ½ cayenne pepper

  • 2 cups 2 full cream milk

  • 1 tablespoon 1 cornstarch

  • 300 g 300 cheddar cheese, finely grated

  • salt, to taste

  • 500 g 500 corn tortilla chips

  • 2 2 chicken breasts, cooked and shredded

  • 1 1 onion, finely diced

  • 2 2 garlic cloves, grated

  • 1 tablespoon 1 Mexican spice mix / Taco seasoning

  • 500 g 500 mixed mushrooms, sliced (baby button, portabellini & white button)

  • 1 tin 1 crushed Italian tomatoes (400 g)

  • 1 tin 1 black beans, drained & rinsed (400 g)

  • olive oil

  • salt and pepper, to taste

  • guacamole

  • sour cream

  • tomato and onion salsa

  • fresh coriander

  • grilled corn

  • 1 teaspoon 1 ground cumin

  • 1 teaspoon 1 smoked chipotle flakes

  • 1 teaspoon 1 dried oregano

  • 1 teaspoon 1 smoked paprika


  • If you want to make your own quick and easy Mexican spice, whisk the Mexican spice ingredients together.
  • Heat butter in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally until onions are tender but do not brown. Add cumin and cayenne pepper and cook until fragrant.
  • Stir in all but ¼ cup of the milk and bring to a bare simmer.
  • With the remaining ¼ cup of milk whisk in the cornstarch until smooth.
  • Add cornstarch slurry to the pot and whisk it through. Whilst simmering, continue to whisk and cook the cornstarch into the mixture for 2 minutes until thickened and the mixture coats the back of a spoon.
  • Turn off the heat and switch to a spatula. Adding a handful at a time, sprinkle in the cheddar and stir until it is fully dissolved. Do not add too much at a time. If you need to increase the heat, switch the burner on to the lowest setting to help the melting along. Continue adding the cheese until it has all melted.
  • Cover the queso with a lid while preparing the rest of the nachos.
  • In a large sauté pan, cook onion in a drizzle of olive oil until tender. Add the garlic and Mexican spice and cook until fragrant.
  • Add the mixed mushrooms and cook until they are just tender and going golden brown.
  • Pour in the tin of chopped tomatoes and bring to a simmer. Add in the drained beans and stir. Add in the shredded chicken and allow everything to cook together for a few minutes for the flavours to develop and the tomato base to thicken.
  • Arrange a few tortilla chips on a platter or tray.
  • Reheat queso gently.
  • Layer the mushroom mixture, tortilla chips and queso so that with every bite you get a little bit of everything.
  • Keep leftover queso in the pot to stay warm and gooey for extra dipping!


  • Serve nachos with guacamole, sour cream, tomato & onion salsa, fresh coriander and some grilled corn.

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Looking for more Mexican meal ideas to make at home for your family and friends? We have excellent suggestions for you to try, just check out our recipes.