Bachmann Presents “Southwest Metro Hot Dish” in Third Annual MN Delegation Hotdish Competition

Apr 10, 2013
Bachmann Presents “Southwest Metro Hot Dish” in Third Annual MN Delegation Hotdish Competition

Washington, DC--Today, Senator Al Franken hosted the Minnesota Delegation for the Third Annual Minnesota “Hotdish Off” on Capitol Hill. Congresswoman Michele Bachmann (MN-06) participated in the competition with a dish called the “Southwest Metro Hotdish”, based off the newly formed Sixth District, which now includes Carver County. The dish was a spicy take on the traditional tater tot hotdish.

“I look forward to the hotdish competition with my Minnesota colleagues each year,” said Bachmann. “It is a bipartisan opportunity to enjoy a little taste of home and celebrate the traditions and sense of community that make Minnesota so great. Congratulations to Congressman Walz for being crowned this year's hotdish champion.”

All dishes were judged on texture, taste, consistency and whether or not it had ingredients that adhere to Minnesota tradition—starch, dairy, protein and local products. All dishes were judged in a blind taste test by former Reps. Gerry Sikorski and Vin Weber. Congressman Tim Walz came in first with his "Hermann the Germann Hotdish."

Bachmann’s recipe is as follows:

Ingredients
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

Directions
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.

Click here for a PDF of the Southwest Metro Hotdish Recipe.

Click here for photos of the hotdish competition.

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