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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council