Chances are, if you’re from the Midwest, hotdish is a staple food group for you and your family.
One of my best friends innocently asked, “A hot dish of what?” when I mentioned I’d be making tater tot hotdish for dinner. She hails from Alaska.
In our house, we love two things: Mexican food and hotdish. So I got loco last night and made Mexican hotdish!
I thought I’d switch it up and opt for a recipe this post.
1/2 pound lean ground beef
1 cup salsa
1/2 can chili beans, drained **if you want to make this vegetarian do a whole 16oz can instead of the meat**
2 cups tortilla chips crushed or flour tortillas sliced into strips **opt for the wheat, they’re usually softer and healthier**
1 cup sour cream
sliced black olives **if you love them like we do, add accordingly**
chopped tomato **again, use as much or little as you’d like**
chopped green onion
2 cups shredded cheese **I use the “Fiesta” style**
9″x9″ glass or stone bakeware
Optional Toppings: Lettuce, sour cream, green onions, etc.
1. Spray the pan with cooking spray and preheat the oven to 350 degrees F
2. Brown the hamburger in medium to high heat until no longer pink. Stir in Salsa and reduce heat to low/medium. After simmering for 10-15 minutes add beans (liquid drained!) and heat through. [every picture of the meat itself was completely unappetizing.]
3. Layer chips or tortillas strips in the bottom of the pan and put bean/meat/salsa mixture on top of chips. Spread the sour cream over the meat/bean mixture and add olives, green onion and tomato.
4. Now dump those 2 cups of delicious cheese on top.
5. Bake for approximately 30 minutes until cheese is melted and slightly browned and the entire dish is lightly bubbling.
6. Top with desired ingredients and enjoy!