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Southwest Hotdish
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5 from 1 vote

Southwest Hotdish

This Southwest Hotdish may not be the most authentic, traditional hotdish recipe ever - it DOES contain things like poblanos and jalapenos! - but the flavour is great!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American, Minnesotan
Keyword: casserole, hot dish, hotdish, peppers, southwest, tater tot casserole, tater tot hot dish, tater tot hotdish, tater tots
Servings: 6 People
Calories: 720kcal
Author: Marie Porter


  • 1 medium onion thinly sliced
  • 1 jalapeno pepper finely chopped
  • 2 poblano peppers thinly sliced
  • 4 cloves garlic chopped
  • 2 tbsp 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 tsp red pepper flakes
  • 1.5 tsp 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!


Calories: 720kcal | Carbohydrates: 65g | Protein: 45g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 106mg | Sodium: 1144mg | Potassium: 1335mg | Fiber: 12g | Sugar: 3g | Vitamin A: 665IU | Vitamin C: 50mg | Calcium: 359mg | Iron: 4mg