Recipe from Al. Franken’s website
As featured by Rep. Michele Bachmann in the Minnesota Congressional Delegation HotDish Competition 2013
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
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