WASHINGTON, D.C. – Rep. Tim Walz is creating a dynasty.

On Wednesday, the 158th anniversary of Minnesota becoming a state, Walz’s Turkey Taco Tot Hotdish was named the winner in U.S. Sen. Al Franken’s sixth annual hotdish competition for the Minnesota congressional delegation.

Franken started the friendly hotdish off as a way to bring the delegation together and celebrate a Minnesota culinary tradition. After a blind taste test of all 10 Minnesota congressional member’s hotdishes, judges named Walz’s dish the 2016 winner, the third time in four years he has won. Walz’s Turkey Trot Tater-Tot Hotdish took the top prize in 2014, and his Hermann the German Hotdish took first place in 2013.

The judges included:

Award-winning Washington Post food critic Tom Sietsema, a native Minnesotan who donned a disguise to maintain his anonymity for when he visits restaurants;

Dorothy Sietsema, Tom’s mother, and a Minnesota culinary authority in own right, who happened to be visiting from Worthington; and

Ryan Jensen, the founder and owner of popular DC coffee shops, Peregrine Espresso, and native of Fergus Falls.

Walz’s Turkey Taco Tot Hotdish victory makes it his third hotdish title.

“It’s always nice to put aside our differences and come together over some great hotdish,” said Franken. “I would like to thank all of my colleagues for taking the time out of their busy schedules to join the competition, and congratulate Rep. Walz on his award-winning hotdish. It was delicious. “

“A hotdish dynasty is born,” Walz said, after winning his third hotdish championship. “In all seriousness though, I congratulate Rep. [Betty] McCollum on her delicious runner-up dish as well, and thank Sen. Franken again for putting on this friendly competition. It’s a great way for us to come together and celebrate our heritage, while building bipartisan relationships. As we move forward, let’s carry this spirit of bipartisanship past the hotdish competition, and work to solve the real challenges we face.”

“This bipartisan event proves that nothing unites Minnesotans like hamburger, cheese, tater tots, and cream of mushroom soup,” Rep. Rick Nolan said. “Blended together at 350 degrees for 45 minutes, these four essential food groups keep our women strong, our men good-looking, and our children above average.”

“The best part of the Minnesota delegation hotdish competition this year was tasting all of the wonderful dishes that remind me of our great state,” said Rep. Keith Ellison. “I thank Sen. Franken for bringing us together every year, and giving us the opportunity to try some hotdish. Congrats to Rep. Walz on his victory!”

“There’s nothing better than bringing some Minnesota flavor to our nation’s capital,” said Rep. Eric Paulsen. “Tastiness is something that elected officials of all political stripes can believe in.”

“I am a firm believer of bringing Midwest values to Washington and today we did just that – with hotdish,” said Rep. Tom Emmer. “There is nothing like a little Minnesota cooking to bring members of Congress from all over the political spectrum together. I am hopeful for a future hotdish competition win, just as I am hopeful for the future of this great nation.”

The other members prepared the following hotdishes: Franken made Land of 10,000 Calories Hotdish; Sen. Amy Klobuchar made Babe the “Brew” Ox Steak and Ale Hotdish; Rep. Collin Peterson made Collin’s Rockin’ Rabbit “Hop” Dish; McCollum made Making Hotdish Great Again Hotdish; Rep. Ron Kline made Pizza Pie Hotdish; Ellison made The Most Beautiful Hotdish in the World: Green Chile-Chicken Casserole; Nolan made Cousin Jack’s Hot-Rolled, Corrosion-Resistant Pasty Hotdish; Paulsen made Boundary Waters Bacon, Beef, and Taters Hotdish; and Emmer made Havana Hotdish.

Last year, McCollum bested the competition with her Turkey, Sweet Potato, and Wild Rice Hotdish. Walz’s “Turkey Trot Tater-Tot Hotdish” took the top prize in 2014, and his “Hermann the German Hotdish” took first place in 2013. In 2012. Franken’s Mom’s Mahnomin Madness Hotdish and former Rep. Chip Cravaack’s Minnesota Wild Strata Hotdish tied for first place. Klobuchar took top honors in 2011 with her Taconite Tater-Tot Hotdish.

Tim’s Turkey Taco Tot Hotdish

– 1 lb ground turkey

— 1 large red bell pepper (or two medium ones)

— 1 yellow onion

— 1 can sliced black olives

— 1 can diced mild green chilies

— 1 bottle taco sauce (medium)

— 1 16 oz sour cream

— 1 bag of frozen tots

— 4 cups shredded cheddar cheese

— 3 cups sweet corn

— cherry tomatoes

— green onions

— shredded iceberg lettuce

— paprika

— chili powder

— onion powder

— garlic powder

— olive oil

Directions

Preheat oven to 400 degrees.

Dice the onion and bell pepper into 1–inch dice and saut in 1 tablespoon of olive oil, salt and pepper for 15 minutes, until tender. Remove onion and bell pepper and set aside in a mixing bowl.

Brown turkey. In a small bowl, mix 2 teaspoons each of paprika, chili powder, onion powder and garlic powder. Add half of mixture to the turkey while browning. Reserve the other half of mixture to sprinkle over the tots prior to baking. When finished, add the turkey in with the sauteed onion and bell pepper. Add black olives, sweet corn, chilies, taco sauce, 2 cups of cheese, and sour cream.

Stir mixture until combined. Pour into a baking dish and sprinkle the remaining 2 cups of cheese on top. Add tots on top of the mixture and cheese. Sprinkle spice mixture on top of tots. Bake in 400 degree oven for 45 minutes or until tots are crispy and golden brown. After removing from the oven, sprinkle with shredded lettuce, green onions and diced tomato.

Serve with sour cream, hot sauce, avocado, cilantro or your favorite taco topping.