Wild Rice North Woods Nachos

Jeanne Holt, Mendota Heights, MN
2015 wild rice recipe contest finalist

    1 pkg (16 oz) Gold’n Plump® Ground Chicken
    1 tbsp canola oil
    1 pkg (1 oz) taco seasoning mix
    2/3 cup mild salsa
    1 cup water
    1 cup frozen Green Giant® Steamers Honey Roasted Sweet Corn
    1½ cups cooked wild rice
    3/4 cup chopped, cooked bacon, divided
    6 oz tortilla chips
    3 cups Sargento® Off the Block Fine Cut Shredded Cheddar Jack Cheese, divided
    2/3 cup finely chopped seeded tomato
    1/3 cup chopped green onion tops
    1/2 cup sour cream
    1 medium jalapeno pepper, seeded and thinly sliced

In large skillet, brown chicken in oil. Stir in taco seasoning, salsa, water, corn, and wild rice; bring to boil. Reduce heat; cover and simmer 5 minutes, stirring once. Uncover; cook and stir until excess liquid evaporates. Stir in half the bacon. Place tortilla chips on serving platter. Layer with 1½ cups cheese and wild rice. Top with remaining cheese, tomato, bacon, green onion, sour cream, and jalapeno.

Preparation option: assemble nachos in individual tortilla scoops.

6 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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