Based on Leafhoppers comment I made some changes to this recipe. For starters I used half 80/20 hamburger and half ground chorizo. I combined the two meats together prior to cooking. In addition to the chili powder and cumin called for in the recipe I used about 3 tblsp of no salt homemade taco seasoning. I used fire roasted corn and threw in some olives because I had an open container. For the cheese I used Monterey with Hatch Chiles in it. Thank you Fresh Basket. I also used Rotel canned tomatoes. For the topping I used an equal amount of lard instead of butter, added roughly 1 tsp of Ancho Chile powder and 1 tsp of Cumin. I also threw in some chopped green Chiles. I also cooked half the time with casserole cover. Next time I'll cover the whole cooking time. Overall pretty tasty. I'll probably make this again but spice it up a bit more, needs just a touch of heat. Maybe some chipotles. Edit: I used chipotle chili powder instead of Ancho, much better. Also made up different between 10oz. Rotel and the 14 oz. Tomatoes called for with salsa. Added about 3/4 cup more corn and put that with some chopped pickled jalapenos into the topping with the cheese. Ended up adding more chicken broth to topping this time, yes my masa was fresh and no I did not let it sit.
