HOTDISH RECIPES RECIPES

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TACO HOTDISH RECIPE | MOLLY YEH | FOOD NETWORK



Taco Hotdish Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Categories     main-dish

Total Time 50 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons canola or vegetable oil
1 bell pepper, chopped 
1 jalapeno, seeded and chopped 
1/2 yellow onion, chopped 
Kosher salt 
One 1-ounce packet taco seasoning 
2 pounds ground beef 
One 14-ounce can black beans, rinsed and drained 
9 ounces corn kernels (frozen, canned or fresh) 
3 cups mild salsa 
One 9-ounce bag corn chips, such as Fritos 
5 ounces queso fresco, crumbled 
Chopped fresh cilantro, for serving 
Sliced radishes, for serving 
Lime wedges, for serving 
Salsa verde, for serving 

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, onion and a pinch of salt and cook until softened, 7 to 10 minutes. Add the taco seasoning and cook for another minute. Add the ground beef and cook, breaking it up with a spoon or spatula, until browned, 8 to 10 minutes. Stir in the beans, corn and mild salsa. Transfer to a casserole dish and cover with the corn chips.
  • Bake until the casserole is heated through and the corn chips are lightly toasted, about 20 minutes. Top with the queso fresco, cilantro, radishes and a squeeze of lime. Serve with salsa verde.

CHICKEN POT HOTDISH RECIPE | MOLLY YEH | FOOD NETWORK



Chicken Pot Hotdish Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 25 minutes

Yield 4 to 5 servings

Number Of Ingredients 13

3 tablespoons unsalted butter
3 carrots, chopped into 1/2-inch pieces 
1 large onion, finely chopped 
Kosher salt 
6 tablespoons all-purpose flour 
3 cups whole milk 
Chicken soup mix for 3 cups broth (about 1 tablespoon)
1 1/2 pounds boneless, skinless chicken thighs, chopped into 1/2-by-3/4-inch pieces 
3/4 cup frozen peas 
1/2 teaspoon dried thyme 
Freshly ground black pepper 
1 1/2 pounds frozen tater tots 
Ketchup, for serving, optional 

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired.
  • Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

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