Southwest Sweet Potato Tater Tot Hotdish
Total Time
45 minutes
Prep Time
15 mins
Cook Time
30 mins
Rating
4.7 out of 5 stars
(15)
Ingredients
8 servings
- 3 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 red/yellow bell peppers, chopped
- 2 poblano peppers, chopped
- 16 ounces fresh mushrooms, stems removed, chopped
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1/4 cup flour
- 3/4 cup milk
- 1 pound pepperjack cheese, cut into cubes
- 1 14-ounce can black beans
- 1 cup frozen corn
- Salt to taste
- 1–2 bags sweet potato tater tots
- Red peppers, corn, cilantro, jalapeño for topping (optional)
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Preparation
Step 1
Preheat the oven to 350 degrees.
Step 2
Heat the butter over medium high heat in a 10.25-inch cast iron skillet. Add the onion, garlic, mushrooms, and peppers; saute until soft. Add the spices and stir to mix.
Step 3
Add the flour and stir to coat until everything gets sticky. Add the milk slowly, stirring after each addition, until you get a smooth mixture. Add the cheese cubes and stir until melted.
Step 4
Stir in the black beans and corn. Taste and adjust – this is a good time to add your salt!
Step 5
Top the whole thing with tater tots (I did mine in a circle formation).
Step 6
Bake for 20-30 minutes. BEWARE THE BUBBLING OVER – put a pan underneath to catch any drips. Let stand for a few minutes before serving.
Step 7
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Chef's notes
REALLY good with a hit of Tabasco or something acidic/spicy.
