This Minnesota staple gets a spicy makeover with lots of cheese, peppers, and steak instead of ground beef!
I say how I am excited for recipes all the time and this Kicked Up Tatortot Hotdish is one I was really really excited to make. Other recipes I was excited about....this was I was more than just excited :) I grew up eating tatortot hotdish on a regular basis because it is Minnesota's thing. This hotdish is made entirely in a cast iron skillet and instead of ground beef, it has sirloin steak. PLUS JALAPENOS. YASSSSS! I'm sorry I just did that, but oh my goodness gracious, all the yasss to jalapenos. I adore the cubed cheese instead of doing shredded cheese. I can't really explain why, but it just really works in this one.
What you need:
- 1 1/4 lb. sirloin steak, sliced into strips
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 6 Tbsp. unsalted butter, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, diced (reserve 2 Tbsp.)
- 1 poblano pepper, diced (reserve 2 Tbsp.)
- 2 Tbsp. minced jalapenos
- Jalapeno slices for topping
- 4 cloves minced garlic
- 1/3 cup all-purpose flour
- 2 tsp. soy sauce
- 1 tsp. hot sauce
- 1 tsp. Worcestershire sauce
- 2 cups whole milk
- 1/4 cup sour cream
- 4 Tbsp. fresh cilantro, chopped
- 2 cups corn (canned, fresh, or frozen)
- 8 oz. sharp cheddar, cut into 1/2-inch cubes
- 4 oz. pepper jack cheese, cut into 1/2-inch cubes
- 2 lb. frozen tatortots
- Season steak with salt and pepper. Add to a large cast iron skillet and cook on medium to medium-high heat until browned. Remove and set aside.
- Leave 2 Tbsp. beef fat in skillet and add 2 Tbsp. butter and let melt.
- Add onion, red bell pepper, poblano, jalapeno, and garlic. Stir.
- Cook until onions are transparent, about 10 minutes. Slide to one side of the skillet and tilt to make the juices go to the empty side of the skillet.
- Add 4 Tbsp. butter to the empty side of the skillet and after it melts, sprinkle flour evenly on top while you whisk until it forms a thick, paste-like mixture. Cook for 1 to 2 minutes until brown.
- Add soy sauce, hot sauce, and Worcestershire to the flour mixture and whisk. Cook for 1 more minute.
- Slowly stir in milk until smooth. Then stir veggies into the milk mixture. Add beef and stir.
- Cook until thickened about 8 to 10 minutes.
- Stir in sour cream and 2 Tbsp. chopped cilantro.
- Stir in corn and half of each cheese. Even out the top and add tatortots.
- Place cast iron skillet into a preheated 350-degree oven and bake for 35 minutes.
- Remove from oven and add remaining cheese and season with pepper.
- Return to oven and bake for 10 more minutes.
- Then broil until it bubbles and tatortots are golden brown.
- Remove from oven and sprinkle with remaining red bell and poblano. Add jalapeno slices and remaining cilantro.
If the heat is a little too much for your tastes, classic Tatortot Hotdish can be found on my blog too. I made it like my mom always did when I was a kid. Another casserole I'm wanting to try is this Tater Tot Shepherd's Pie from My Wholefood Family.
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