Step 1

In a large Dutch oven or soup pot, heat oil over medium-high heat, add onions, jalapeno, salt and pepper and stir to soften, 3 minutes

Step 2

Add garlic, stir a minute, add beef and crumble

Step 3

Season meat with salt and pepper, Worcestershire, cumin, oregano and smoked paprika

Step 4

Brown beef, then add and crumble the chorizo

Step 5

Add the tomatoes and beef stock and simmer while you cook the potatoes

Step 6

Listicle: Rachael Ray Cast Iron Cooking Combo Preheat oven to 400°F, with rack at center

Step 7

Cover cubed potatoes with water and bring to boil, then salt water liberally and cook until tender

Step 8

Warm milk and butter in small pot over low heat

Step 9

Use a food mill to process the potatoes and add milk and butter, sour cream, chipotle paste, salt and pepper, or mash by hand, then beat with hand mixer

Step 10

Fill casserole with beef and chorizo, then top with potatoes and cheese

Step 11

Bake until brown and bubbly

Step 12

Serve with chopped scallions and pickled jalapenos