Mexican Shepherd’s Pie - Potatoes USA - Philippines

Ingredients

• 1 lb. Russet Potatoes, peeled and cubed
• 3-4 tablespoons Milk
• 1 tablespoon Butter
• 1-½ cups Mexican Four-Cheese Blend, finely shredded
• 1 tablespoon Fresh Chives, minced
• 1 tablespoon Fresh Cilantro, minced
• ½ teaspoon Kosher Salt
• ½ teaspoon Freshly Ground Pepper
• ½ lb. fresh Mexican Chorizo, casings removed
• ½ large Poblano Pepper, seeded and chopped
• ½ medium Red Bell Pepper, seeded and chopped
• ⅓ cup Onion, chopped
• 1 clove Garlic, minced
• ¾ cup Mexican Beer
• 1-½ teaspoon Cornstarch
• 2 tablespoon Tomato Paste
• ½ teaspoon Smoked Paprika
• ½ teaspoon Ancho Chile Powder
• ½ teaspoon Ground Cumin
• ½ teaspoon Dried Oregano
• 1 teaspoon Lime Juice
• ½ cup Canned Black Beans, rinsed and well-drained
• ¼ cup Canned or Frozen Corn, thawed or well-drained
• 1 tablespoon Fresh Cilantro, chopped
• ¼ teaspoon Lime Zest
• 2 ounces Queso Fresco, crumbled
• Tortilla Chips, Cilantro, Red
• Jalapeño Slice, Green Jalapeño Slice