This post is sponsored by Lodge Cast Iron
How to love yourself in November: put sautéed garlic, poblanos, mushrooms, peppers, black beans, and corn in a skillet with a cheesy queso-fundido base and top with a layer of sweet potato tater tots. Me, blanket, sweatpants, this skillet.
It’s called a Southwest Sweet Potato Tater Tot Hotdish.
Oh, yes. You heard me correctly.
This is everything we love about Tex-Mex food meeting up with our meatless goals and taking the shape and form of a beloved comfort food of Minnesota winter: the tater tot hotdish. But made new.