Ingredients

• 2 russets potatoes , skin on
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 pound ground beef
• 0.5 cups onion
• 2 cloves garlic , minced
• 1 , 11-ounce
• 0.75 cups salsa
• 0.25 cups 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

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a large baking dish with olive oil.
2. 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. 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. 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. 5 Bake casserole in the preheated oven until cheese is melted, 10 to 12 minutes. Garnish with parsley and serve hot.

Nutrition per serving