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Kicked-Up Hot Tater Tot Dish

Kicked-Up Hot Tater Tot Dish

KICKED -UP HOT TATER TOT DISH
1 ¼ lb. beef top sirloin
Kosher salt/black pepper
6 T. butter, divided
1 c. diced yellow onion
1 c. diced red bell pepper, reserve 2 T. for garnish
1 c. diced Poblano pepper, reserving 2 T. for garnish
8 oz. chopped fresh mushrooms
2-3 fresh jalapenos, seeded and minced
Fresh jalapeno slices, for garnish, optional
4 T. minced garlic
1/3 c. flour
1 T. soy sauce
Tabasco, to taste
1 T. Worcestershire sauce
2 c. whole milk
¼ c. sour cream
4 T. chopped fresh cilantro
2 c. fresh or frozen corn kernels
8 oz. sharp cheddar cheese, cut into ½” cubes
4 oz. pepper jack cheese, cut into ½” cubes
2 lb. bag frozen Tater Tots

  1. Preheat oven 350.
  2. Slice beef against grain into thin strips. Then roughly chop into ½-1” pieces. Season with salt and pepper.
  3. Heat large cast iron skillet (at least 12” with deep sides) over medium heat.
  4. Add beef and brown, stir occasionally. Remove beef to plate with slotted spoon.
  5. Discard fat except for 2 T. and add 2 T. butter to beef fat in pan.
  6. Once butter melted, add onion, bell pepper, poblano pepper, mushrooms, jalapeno pepper and garlic.
  7. Stir and cook until onions and mushrooms are nicely softened, 10-12 minutes.
  8. Slide everything in skillet to one side. Tilt skillet to draw the juices from veggies to empty side of skillet.
  9. Add remaining 4 T. butter to empty side. When melted, sprinkle flour over butter, whisking all the while. Draw as much butter, beef fat and veggie juices as you can into the flour.
  10. Mixture will be thick and paste-like. Cook until mixture is browned and fragrant, 1-2 minutes.
  11. Add soy sauce, Tabasco and Worcestershire to gravy side of skillet. Whisk and cook another minute. Slowly add milk while you whisk and scrape bottom of skillet.
  12. Once mixture is smoothed out, bring veggie mixture into milk mixture and add reserved beef. Stir to incorporate.
  13. Cook until thickened, 8-10 minutes.
  14. Stir in sour cream, 2 T. cilantro.
  15. Add corn and half of each cheese and stir to incorporate.
  16. Taste for seasoning.
  17. Level mixture out int the skillet.
  18. Top with frozen tater tots.
  19. Place skillet in preheated oven and bake 35 minutes, remove from oven and sprinkle with remaining cheese cubes and plenty of black pepper.
  20. Place back in oven and bake another 10 minutes.
  21. Place skillet under broiler for few minutes, until dish is bubbling and tater tots and cheese are browned to your liking.
  22. Remove from oven and sprinkle with reserved diced red pepper, poblano pepper, jalapeno slices and remaining cilantro. Serve hot.
    *May like to serve with catsup for dipping.
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