by Stuart Sandquist
Born and raised in the Midwest, I’m very familiar with how delicious and versatile the simple hotdish (casserole) can be. It’s the balance of textures, flavors, and excessive use of cheese and other dairy products that makes this dish perfect for any day of the week or a fun dish to bring to a party or small gathering.
Instead of making “Tot-Cho’s” (tater tots smothered in nacho fixings), I’ve decided to layer this like the more classic midwestern “Tater Tot Hotdish”. I Call it “Nacho Tater Tot Hot Dish”. It is cheesy, saucy, potato-y, and really easy to eat too much of. Uff-da.
This is also a great dish to “par-bake” then finish baking off at a party or gathering for a really tasty starter.
Here's What You'll Need:
The Hotdish:
- 2 Yellow Onions
- 5 Cloves Garlic
- 1lb F44 Burger Grind/House Grind Ground Beef
- 1 Packet Taco Seasoning (I used ‘Old El Paso Original’)
- 1 Can Black Beans (or cook your own Rancho Gordo beans!)
- 2 Bell Peppers
- 1 Package F44 Pimento Dip (7.2 oz)
- 1 cup cheddar, grated (we recommend Widmer’s 2-Year Cheddar from Wisconsin)
- 2 Packages F44 Cheddar Tater Tots (24 oz)
The Toppings:
- 2 Avocados
- 1/2 Cup Sour Cream
- 1/2 Bunch Cilantro, with stems
- Zest of 1 Lime
The Pickled Onions
- 1 Red Onion
- 1 1/2 Cups Vinegar, white or red
- 1 1/2 Cups Water
- Salt, as needed
- A Pinch of Sugar
Step 1: Pickled Red Onions
If you like pickled red onion, it is a great thing to start before you get anything else going.
- Pour Vinegar, Water, a pinch of Sugar, pinch of Salt into small sauce pot. Stir till salt and sugar are incorporated. Put on medium high heat. You are looking to bring this to a boil and then you will take it off heat.
- While that is warming, julienne your red onion and place into a temperature safe container or bowl.
- When the liquid comes to a boil, take it off heat and pour over your onion slices, pour to cover the onions completely. Put a lid or plastic wrap over the container of onions and put aside.
Step 2: Start the Hotdish
- Preheat your oven to 325º.
Burger Layer
- Dice 1/2 a yellow onion and 3 cloves of garlic.
- Warm a large sauté pan (stainless steel or non-stick) on low heat. Use a small amount of oil and add your diced onions and garlic. Add a pinch of salt.
- Cook until the onion starts to become translucent (on low heat; we are not trying to add color).
- Add the thawed ground beef. Break up the meat into small pieces and incorporate with the onions and garlic using a large wooden spoon. Add another pinch of salt. Turn heat up to medium. Brown beef, stirring every couple of minutes.
- When beef is looking browned and delicious, remove from heat and add taco seasoning. Mix well.
- Strain the liquid from your beans, pour beans into beef mix. Incorporate well.
- Lightly grease the inside of a small 6×6 baking pan.
- Pour the burger and bean mixture into the baking pan. Flatten out that layer. Put aside.
Cheese & Pepper Layer
- Lightly clean the large sauté pan, but don’t worry about cleaning it too well, we’re about to use it again.
- Deseed and julienne the bell peppers. In the same large sauté pan (stainless steel or non-stick), on medium heat, use a touch of oil and add the julienned peppers. Add a pinch of salt. You want to start your peppers slightly before you add the onion. (We are looking to add color or charring to the peppers and onions during this process.)
- Julienne the remaining 1.5 onions. When your peppers start to go a little bit soft in the sauté pan, add the onions and toss together. Cook on medium heat and stir every couple minutes. We’re looking for touches of golden brown (light blistering) on the peppers and onions.
- Once peppers and onions are lightly blistered or golden brown, remove from heat.
- Add pimento dip, stir in.
- Mix in your grated cheddar. Stir until incorporated (does not need to melt in right now, so do not return back to heat if the cheese does not melt).
Assembly
- Once the pepper and cheese mix is combined, pour mixture over the burger and beans mixture. Flatten layer.
- From Frozen, place the cheddar tater tots over the top of the pepper and cheese layer. Place in nice rows or let chaos rule the day, we’re almost done and it’s going to be delicious.
- Place on the middle rack of the oven (at 325º)
- Bake for 30-35 min or until Cheddar Tater Tots are golden brown.
Make the Avocado Cream Sauce
- In a food processor or blender, add avocados, sour cream, most of the cilantro, including stems (reserve some of the cilantro leaves to garnish with) and the zest from one lime. Add a pinch of salt.
- Blend till smooth and creamy.
- Taste for seasoning, add more salt if needed.
- Set aside and wait for Hotdish to finish baking.
Serving
Finish baking, rest, final assembly, enjoy!
Bake your Hot Dish until the edges are bubbling and the Cheddar Tater Tots are Golden Brown and Delicious (GBD). Approx 30-35 min.
- When your Hot Dish is finished baking, remove it from the oven and let rest for 5 min.
- Right before you are ready to serve, top the Hotdish with some fun nacho fixings. These are what I used, but use whatever you or your family likes best with your nachos, tacos or tot-chos!
- Avocado cream sauce
- Pickled red onions
- Sour cream
- Cilantro
- Salsa or hot sauce
- Sliced Romaine (I didn’t use this, but I kind of wish I had)
Serve and enjoy! Eat as is or have a side of Tortilla chips and use it as a giant layered dip!
