Bringing the comfort of the North and the zest of the South together at last! Southwest Hotdish is the Tex-Mex version of the classic Minnesota-style casserole. The filling is a hearty, spicy black bean and cheese combo, with plenty of delicious heat and creaminess. On top is the classic crispy tater tot topping, but these are sweet potato tots! They’ve got color and distinct sweetness that truly make the most of the Tex-Mex infusion! Whether you’re preparing for a long ride or simply settling in after a long day, Southwest Hotdish will give you what you need!
Ingredients
- 3 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (16-ounce) container fresh mushrooms, stems removed, chopped
- 3 red or yellow bell peppers, chopped
- 2 poblano peppers, chopped
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1/4 cup flour
- 3/4 cup milk
- 1 pound pepper jack cheese, cut into cubes
- 1 (14-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- salt, to taste
- 1-2 (20-ounce) bags frozen sweet potato tater tots
- cilantro, optional, to taste, chopped, for topping
- jalapeƱo, optional, to taste, sliced, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a 10 1/4-inch cast iron skillet over medium-high heat, melt the butter.
Step 3 –Add the onions, the garlic, the mushrooms, the bell peppers, and the poblano peppers and cook until softened, about 5 minutes.
Step 4 –Add the cumin and the chili powder and cook, while stirring, until fragrant, about 1 minute.
Step 5 –Add the flour and stir to coat until the veggie mixture gets sticky.
Step 6 –Slowly add the milk, while constantly stirring, until the veggie mixture is smooth.
Step 7 –Add the cheese and stir until melted.
Step 8 –Add the black beans and the corn and stir to combine.
Step 9 –Taste for seasoning and add the salt, as needed.
Step 10 –Top the veggie mixture with the tater tots in a single layer.
Step 11 –Place the skillet on a baking sheet.
Step 12 –Bake until the tater tots are crispy, about 20-30 minutes.
Step 13 –Let the casserole rest for 5 minutes.
Step 14 –Serve the hotdish topped with the cilantro and the jalapeƱo slices.
