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Southwest Metro Hotdish
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As featured by Rep. Michele Bachmann in the Minnesota Congressional Delegation HotDish Competition 2013 Ingredients | |
3 cloves | garlic, finely chopped |
1 medium | onion, thinly sliced |
½ cup | sliced jalapeno peppers |
½ cup | chicken stock |
1 pack | hot taco seasoning |
2 pounds | ground chicken |
1 can | Green Giant sweet corn |
2 cans | black beans, rinsed |
½ tsp | red pepper flakes |
1.5 tsp | cumin powder |
2 cans | cream of mushroom soup |
½ cup Minnesalsa ® | |
16 oz | Land O Lakes® Hot Pepper Jack Cheese, shredded |
2 pounds | tater tots |
Directions
Preheat oven to 350 degrees.
Mix ground chicken, onion, peppers, garlic and taco seasoning in large bowl.
Cook the mixture in a large pan with chicken stock until chicken is cooked all the way through. Add more chicken stock as needed.
Mix sweet corn and black beans into cooked chicken until beans are soft.
In a separate bowl, mix cream of mushroom soup, salsa, cumin and red pepper flakes.
Add the soup mixture to the chicken and stir it in. When finished, pour the chicken mixture into 9" x 13" pan.
Shred the cheese and put layer of cheese over the chicken, followed by the tater tots.
Bake for 50 minutes. Serve hot.
Optional: Garnish with cilantro, queso fresco and Sriracha
Recipe uploaded with Shop'NCook for iPhone.
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