Healthy tator tot hotdish plus#

I like to eat mine with ketchup for dipping. Remove from oven and sprinkle with reserved diced red bell pepper, poblano pepper, jalapeño slices, and remaining cilantro. Then place skillet underneath the broiler for a few minutes, until the hotdish is bubbling and the tater tots and cheese are browned to your liking. Place skillet back into the oven and bake for an additional 10 minutes. Scatter the green beans and corn evenly on top. Place skillet in the preheated oven and bake for 35 minutes, then remove from oven and sprinkle with remaining cheese cubes and plenty of freshly ground black pepper. Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Taste the gravy, adjusting with additional salt and pepper if needed. Next add the corn and half of each of the cheeses, and stir to incorporate.

Healthy tator tot hotdish plus#

Then stir in sour cream, plus 2 tablespoons of chopped cilantro. Cook until thickened, about 8 to 10 minutes. Once this mixture is smoothed out, bring the vegetable mixture into the milk mixture, and then add the reserved beef. Then slowly add the milk while you whisk and scrape the bottom of the skillet. Cook for a minute or two, until the mixture is browned and fragrant.Īdd soy sauce, Tabasco, and Worcestershire to the gravy side of the skillet. The mixture will be thick and paste-like.

Draw in as much butter, beef fat, and juices from the vegetables as you can, into the flour. When the butter is melted, sprinkle the flour over the butter, whisking all the while (a flat whisk works awesome here!). Add remaining 4 tablespoons of butter to empty side of skillet. Cook over medium-high heat until nearly all liquid has evaporated, 25 to 28 minutes, stirring occasionally and breaking up meat with spoon. Combine beef, mushrooms, onion, garlic, thyme, 1 teaspoons salt, and 1 teaspoons pepper in Dutch oven. Tilt the skillet to draw the juices from the vegetables out into the empty side of the skillet. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Now slide everything in the skillet to one side. Cook until the onions are transparent and the mushrooms are nicely softened, about 10 to 12 minutes.

Once butter is melted, add the onion, red bell pepper, poblano pepper, mushrooms, jalapeño pepper, and garlic. Discard all but 2 tablespoons of the beef fat, and then add 2 tablespoons of butter to the beef fat in the pan. Remove browned beef to a plate with a slotted spoon.

Add beef and brown it, stirring occasionally. Heat a large cast iron skillet (mine is 12 inches in diameter, with tall sides) over medium to medium-high heat. Then roughly chop into 1/2- to 1-inch sized pieces. Slice beef against the grain into thin strips.