Ingredients: -
1kg ground beef, 
2 Tbsp chili powder, 
2 ½ tsp ground cumin, 
1 Tbsp Kosher salt, 
1 tsp black pepper, 
2 cloves garlic, chopped, 
1 onion, finely diced, 
1 can crushed tomatoes,   
1 ½ cups low-sodium beef broth, 
1 cup corn, 
3 cups baby spinach, roughly chopped, 
1 ½ Tbsp cornstarch,
¼ cup sour cream, 
2 ¼ cups freshly grated Cheddar cheese, 
1 package of frozen potato pom poms,
METHOD: -
Preheat the oven to 190°C and grease 9x13" casserole dish. Remove the potato pom poms from the freezer to let them thaw slightly while you prepare the filling.
Add to ground beef, chili powder, cumin, salt, pepper, and garlic to a large sauté pan over medium-high heat. Break apart the meat, blending in the spices and cook for 8-10 minutes, stirring often.
Use a slotted spoon to transfer the beef to a bowl and set aside. Turn off the heat and carefully spoon out all but a thin layer of grease and discard. Resume medium-high heat setting, add the diced onion and sauté 3-4 minutes, until softened.
Add the beef back into the pan, along with crushed tomatoes, beef broth, and corn. Bring to a simmer. Fold in the spinach to wilt slightly.
In a small bowl, mix together cornstarch with 2 Tbsp of water, and stir into the beef mixture. Simmer 3-4 minutes until thickened. Turn off the heat and stir in sour cream and 1 cup of Cheddar cheese.
Add half of the potato pom poms to the prepared casserole dish and pour over the beef mixture. Stir to combine. Top with the remaining potato pom poms and bake for 25 minutes, uncovered. 
Add the Cheddar cheese and bake for 10 minutes more. Allow to cool slightly, serve, and enjoy.