Thinking Thursday is supposed to be about random thoughts; but after nearly four hours of commuting today, my only thought is: I hate snow!
So instead of searching for a topic, I’m going to share a recipe I just discussed with my friend Tom Lavey of L&M Precision Machine Inc., makers of high-quality LRTs (Little Round Things). Here’s a Mexican-inspired variation on a traditional Irish dish…
1/2 lb. Chorizo (or substitute 1/2 lb. ground beef with taco seasoning if Chorizo is unavailable)
1 can whole kernel corn, drained
1 can diced tomatoes, drained
1 can refried beans, drained and whipped
1 large can black beans, drained
1 ½ lbs. mashed potatoes, whipped
1/4 cup shredded Mexican style 4 cheese mix
Chili powder to taste
1. Mash the potatoes thoroughly, and then whip them. You don’t want lumps, and you want them smooth enough to spread.
2. Whip the refried beans as well. Again, you want them smooth enough to spread.
3. Drain the corn, black beans, and tomatoes. Dice the tomatoes.
4. Depending on the brand, the Chorizo may be in a tube or a square. Break it into small, loose bits.
5. Brown the Chorizo over medium heat in a skillet.
6. Start the oven preheating to 400 degrees F.
7. Reduce the heat under the chorizo to simmer and mix in the corn, tomatoes, and black beans. Add chili powder to taste. Stir in thoroughly and continue to simmer until the oven is preheated.
8. Pour the Chorizo and vegetable mix into a large glass baking dish and spread evenly in the bottom.
9. Using a fork, scoop the refried beans on top of the chorizo and vegetables and spread out into a layer, being careful not to mix into the layer below.
10. Again using a fork, scoop the mashed potatoess on top of the refried beans and spread out into a layer, being careful not to mix into the layer below.
11. Sprinkle the top of the potatoes with chili powder to taste.
12. Sprinkle the Mexican style 4 cheese mix across the top of the potatoes.
13. Bake for 30 minutes or until the top of the potatoes is lightly browned.
Serves 3 to 5.