Ingredients:
- 3 cups leftover mashed potatoes
- Kosher salt and ground black pepper
- 2 Tbsp olive oil
- 8 oz. chorizo, casings removed
- 1 lb. ground beef
- 3 large scallions, chopped
- 2 cups leftover corn or frozen corn (Southwest style if available)
- 1 poblano pepper, seeded and chopped
- 2 Tbsp. tomato paste
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 (14.5 oz) can diced tomatoes with green chiles
- 1 16oz. container Freak Flag Organics, Chicken Tortilla Bone Broth, divided
- 1/2 cup sour cream
- 2 Tbsp unsalted butter
- 1 cup shredded pepper jack cheese
Directions:
- Preheat oven to 400 degrees F.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and chorizo and cook. Breaking up the meat with a wooden spoon until browned. Make a well in the middle of the meat by moving meat to outsides of skillet. Add tomato paste to the well and cook for 30 seconds before stirring into meat mixture. Add corn, poblano, scallions (reserving 1 Tbsp), cumin, chili powder, and black pepper to taste. Cook for about 5 minutes or until vegetables soften.
- Add the tomatoes and 1 cup of the bone broth. Bring to a simmer, then reduce head to medium-low. Cook, stirring occasionally, until slightly thickened (about 10 minutes).
- Heat the leftover potatoes in a pan over medium heat. Add butter (optional), sour cream, remaining 1 cup of bone broth, and shredded cheese. Mix together. Dollop the mashed potatoes on top of the meat mixture in the skillet, then spread with the back of a spoon. Transfer the skillet to the oven. Bake about 25-30 minutes or until potatoes start to brown. Let rest for 10 minutes and top with reserved scallions before serving.
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