Kicked Up Tatortot Hotdish

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.

(Print)
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

Directions:

1. 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.
2. Leave 2 Tbsp. beef fat in skillet and add 2 Tbsp. butter and let melt.
3. Add onion, red bell pepper, poblano, jalapeno, and garlic. Stir.
4. 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.
5. 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.
6. Add soy sauce, hot sauce, and Worcestershire to the flour mixture and whisk. Cook for 1 more minute.
7. Slowly stir in milk until smooth. Then stir veggies into the milk mixture. Add beef and stir.
8. Cook until thickened about 8 to 10 minutes.
9. Stir in sour cream and 2 Tbsp. chopped cilantro.
10. Stir in corn and half of each cheese. Even out the top and add tatortots.
11. Place cast iron skillet into a preheated 350-degree oven and bake for 35 minutes.
12. Remove from oven and add remaining cheese and season with pepper.
13. Return to oven and bake for 10 more minutes.
14. Then broil until it bubbles and tatortots are golden brown.
15. Remove from oven and sprinkle with remaining red bell and poblano. Add jalapeno slices and remaining cilantro.

Recipe from A Farm Girl's Dabbles as seen on The Pioneer Woman

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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