Today I'd like to share my recipe for Southwest Hotdish.
If you're not in / from Minnesota, you may not be familiar with "hot dish". Basically, you need a protein, a vegetable, a binder, and a carb. The binder is generally a can of some kind of condensed cream soup, usually mushroom. The carb is usually tater tots, but can be other things as well... in theory, anyway. I don't think I've seen any in person that use anything other than tater tots, though I DID once have someone try to tell me that my Shepherd's Pie was a hotdish.
I think the most popular combination (so far as I've seen/heard) tends to be ground beef, green beans, cream of mushroom soup, and tater tots. Not the most attractive dish ever, but definitely a comfort food. It's cultural staple here, no potluck is complete without one.
I'll be honest, I was a bit confused when my husband first explained it to me. No seasoning? It sounded pretty bland, so - using his basic guidelines - I came up with my own version. This recipe is the first hotdish I ever made, and is still my favourite. The use of poblanos and jalapenos in this "Southwest Hotdish" make it... well, not the most authentic Minnesotan cuisine ever, but oh well. It's tasty!
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