Mexican Shepherd’s Pie

Preparation

1. Heat oven to 375 degrees F. Spray four (4) 1-cup ramekins with nonstick cooking spray; set aside.
2. Place the potatoes into a large saucepan; cover with water. Bring to a boil over high heat, lower heat to medium, and cook until potatoes are fork tender.
3. Drain potatoes; place back into saucepan.
4. Add in 3 tbsp. milk and the butter and mash until smooth.
5. Add in 1 cup of the cheese blend, the chives, minced cilantro, 1/4 tsp. salt, and 1/4 tsp. black pepper and mix to fully combine. Add in remaining 1 tbsp. milk.
6. Place the chorizo in a large nonstick skillet and cook over medium-high heat for 2 minutes.
7. Add in the poblano pepper, red bell pepper, onion, and garlic and continue to cook until chorizo is cooked through, being sure to break up the chorizo into bite-sized pieces as it cooks, approximately 5 minutes. Drain well.
8. Wipe out the skillet; place over medium heat.
9. Add in the beer and cornstarch and whisk together.
10. Whisk in the tomato paste. Add in the paprika, ancho chile powder, cumin, oregano, the remaining 1/4 tsp. salt, the remaining 1/4 tsp. black pepper, lime zest, and lime juice.
11. Mix to combine.
12. Add in the chorizo mixture, black beans, corn, and chopped cilantro. Mix to fully combine.
13. Evenly ladle the chorizo mixture into the prepared ramekins.
14. Top with the queso fresco, then top with the reserved mashed potatoes.
15. Sprinkle with the remaining 1/2 c. cheese blend. Bake until heated through, approximately 15 to 18 minutes.