5-8 large potatoes, thinly sliced
6 strips nitrate-free bacon, cooked
1 Tbsp coconut oil
1 large onion, finely diced
1 clove of garlic
1 celery stalk
1 lb grassfed beef 1 15 oz. can fired roasted diced tomatoes
2 Tbsp chili powder
2 tbsp salt 1/2 cup raisins
1/2 jar Hatch Verde Tortilla or
1 jar Tomatillo Salsa
1 cup Mexican blend shredded cheese
1.Boil potatoes in a pot of water until just tender. Drain and mash.
2.Preheat oven to 375°F.
3.In a large skillet, heat coconut oil over medium-high heat and add onions. Sauté onions for 2-3 minutes, until translucent. Add garlic and celery, sauté for another 2-4 minutes, until aroma is noticeable and vegetables are tender. Add beef to skillet and cook until browned.
4.Add tomatoes, chili powder, salt, and raisins; mix well.
5.Transfer beef mixture to baking dish. Pour over Hatch Verde Tortilla or Tomatillo Salsa.
6.Spoon or pipe potatoes on top and layer with bacon stripes.
7.Sprinkle with cheese and bake for 45 minutes, or until bubbly.
8.Serve warm and enjoy!