It also is worth mentioning that the true cast iron star here is the standard 10.25-inch cast iron skillet – we got this as a wedding gift seven years ago, and while it took me an embarrassingly long time to get over my fears of cast iron usage and maintenance (which were all just completely in my head), now that I’ve found my stride with it, I am totally hooked. Now might be a good time to mention that these make EXCELLENT Christmas gifts for the foodies in your life. I’ve had a love affair with the enameled Dutch oven for as long as I can remember (um, how about that one time I wrote a post called 10 EASY RECIPES YOU CAN MAKE IN A DUTCH OVEN).
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Important things to consider: Will you swish Tabasco over the top? Sprinkle with more cheese? Decorate with colorful herbs and fresh jalapeños? These things that are up to you, my friend. Just the right amount of salty-sweetness to offset the heat. The gravy is getting replaced by a pepperjacky-queso-esque situation that is every bit as magical as you might image, and those sweet potato tots? YASSSS. We’re swapping the ground beef for meaty portabella mushrooms, and trading peas and carrots for the spicy crunch of poblanos and bell peppers and corn. Today, though? Tots be getting a modern makeover. Tater tot hotdish is one of those foods that actually so strange and borderline gross that somewhere along the way it becomes, in fact, really really good. I do not know how this works, but I embrace it. I know I know I KNOW, but for surely you need ketchup if you want to eat your tater tot hotdish like a true midwesterner. I grew up eating the occasional non-ironic tater tot hotdish (#proud), so I feel justified to give you the 411 on this staple midwestern casserole: tater tot hotdish usually has a ground beef and veggie mixture, made with some gravy (and by gravy I mean likely a can of condensed soup) and is topped with tater tots and ketchup.
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