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.
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council