Southwestern-Style Ground Beef and Potato Casserole

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.

Cook's Note:

Gold potatoes are a good option, as well, since they hold their shape, and tend to not break up easily. The spiciness can be controlled by the amount of Sriracha.