Originally published July 19, 2008, Updated on 10/24/20
Today I'd like to share my recipe for Southwest Hotdish.
What is Hotdish?
If you're not in / from Minnesota, you may not be familiar with "hotdish".
That’s because the rest of the world would call this a “casserole”, LOL.
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 southwest hotdish 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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Fan of sweet corn? I’ve got more recipes for you!
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Hearty Corn & Black Bean Soup
Homemade Creamed Corn
How to Cook Corn on the Cob
Marie's Low Country Boil
Quick Sweet Corn Soda
Roasted Corn Chowder
Roasted Corn & Potato Salad
Roasted Corn Salsa for Canning
Roasted Corn Salsa Verde for Canning
Sweet Corn Bruschetta
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Sweet Corn Panna Cotta
Sweet Corn Relish
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Looking for some more recipes inspired by my time living in Minnesota? Here's a few for ya! (Oh ya, you betcha?)
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Now, on to that Southwest Hotdish recipe!
- 1 medium onion thinly sliced
- 1 jalapeno pepper finely chopped
- 2 poblano peppers thinly sliced
- 4 cloves garlic chopped
- 2 tablespoon olive oil
- 1 ½ lb boneless skinless chicken breast chopped
- 3 ears fresh sweet corn husks removed
- 2 cans black beans 15 oz each
- ½ teaspoon red pepper flakes
- 1.5 teaspoon cumin powder
- 2 cans condensed cheese soup
- ½ cup salsa . preferably hot
- ½ cup sliced black olives
- 2 cups shredded Monterey jack cheese
- 2 lb bag tater tots
- Preheat oven to 350f
- In a large pan, saute onion, jalapeno, and poblano peppers till tender. Add garlic, olive oil, and chicken breast pieces, continue cooking until chicken is cooked all the way through.
- Using a sharp knife, carefully cut kernels off the ears of corn, add to the pan along with black beans, red pepper flakes and cumin. Stir well, cook for 2 minutes.
- Pour mixture into a 9 x 13 casserole dish or baking pan. Stir in condensed soup, salsa, and black olives, mix well to coat everything evenly.
- Sprinkle shredded cheese over mixture. Arrange tater tots in a single layer on top of the cheese. Bake at 350 for 50 minutes. Serve hot!