Michele Bachmann Metro Southwest Hot Dish
Created by dienia b on October 4, 2023
- Servings: 8
- Prep Time: 30m
- Cook Time: 90m
- Recipe #41708
Ingredients
- 3 cloves garlic, finely chopped
- 1 cup onion, thinly sliced
- 1/2 cup jalapeno peppers, sliced
- 1/2 cup chicken stock
- 1/4 ounce hot taco seasoning (1 package)
- 2 pounds ground chicken
- 15 ounces sweet corn (Green Giant) (1 can)
- 30 ounces black beans, drained, rinsed, (2 cans - 15 ounces each)
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoon cumin powder, to taste
- 20 ounces cream of mushroom soup, (2 cans - 10 ounces each)
- 1/2 cup salsa
- 16 ounces hot pepper jack cheese, shredded, (Land o Lakes)
- 2 pounds frozen tater tots, (Ore-Ida lol)
How to Make
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Step 1: Preheat oven to 350 degrees.
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Step 2: Mix ground chicken, onion, peppers, garlic and taco seasoning in large bowl.
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Step 3: Cook the mixture in a large pan with chicken stock until chicken is cooked all the way through.
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Step 4: Add more chicken stock as needed.
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Step 5: Mix sweet corn and black beans into cooked chicken until beans are soft.
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Step 6: In a separate bowl, mix cream of mushroom soup, salsa, cumin and red pepper flakes (to taste).
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Step 7: Add the soup mixture to the chicken and stir it in.
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Step 8: When finished, pour the chicken mixture into a Pam sprayed 9" x 13" pan.
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Step 9: Shred the cheese and put layer of cheese over the chicken, followed by the tater tots.
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Step 10: Bake for 50 minutes.
Nutritional Facts
- Serving Size: 1 (501.8 g)
- Calories 812.2
- Total Fat - 28.5 g
- Saturated Fat - 11.8 g
- Cholesterol - 325.8 mg
- Sodium - 1638.5 mg
- Total Carbohydrate - 80.2 g
- Dietary Fiber - 13.7 g
- Sugars - 9 g
- Protein - 60.1 g
- Calcium - 649.4 mg
- Iron - 9.6 mg
- Vitamin C - 16.2 mg
- Thiamin - 1 mg