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southwestern style ground beef and potato casserole

This ground beef and potato casserole is hearty comfort food with a little kick and Southwestern flair. We like ours garnished with chopped parsley, sour cream, pickled jalapeños, chopped tomatoes, and a side of pita bread.

Ingredients

    • 2 russet potatoes, skin on
    • 1 tablespoon olive oil
    • 1 tablespoon unsalted butter
    • 1 pound ground beef
    • 1/2 cup diced onion
    • 2 cloves garlic, minced
    • 1 (11-ounce) can Mexican-style corn, drained
    • 3/4 cup chunky salsa
    • 1/4 cup chicken broth
    • 2 teaspoons taco seasoning
    • 2 teaspoons Sriracha, or to taste
    • salt and ground black pepper to taste
    • 1 cup shredded Cheddar cheese
    • 2 teaspoons chopped parsley

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Spray a large baking dish with olive oil.
  2. Wash potatoes, cut in half lengthwise, and slice into 1/4-inch thick slices. Heat oil and butter in a large skillet over medium heat. Add potatoes and cook, stirring occasionally, until they start to turn golden brown on all sides, 7 to 8 minutes. Remove from the skillet, and set aside.
  3. In the same skillet, cook and stir beef and onion, breaking up the meat, until no longer pink, 4 to 5 minutes. Stir in garlic, and cook until fragrant, about a minute. Drain grease from the skillet.
  4. Stir in corn, salsa, chicken broth, taco seasoning, sriracha, salt, and pepper. Return potatoes to the skillet, stirring gently, and cook, covered, for about 5 minutes. Transfer beef mixture to the prepared baking dish, and sprinkle evenly with cheese.
  5. Bake casserole in the preheated oven until cheese is melted, 10 to 12 minutes. Garnish with parsley and serve hot.