Preheat the oven to 400 degrees F (200 degrees C).
In a skillet over medium-high heat, add the
Ground Beef (1.5 lb)
to the skillet and brown for 5-6 minutes.
In the same skillet add
Russet Potatoes (3 cups)
Chunky Salsa (1/2 bottle)
Beef Broth (1/4 cup)
Salt (to taste)
Ground Black Pepper (to taste)
. Cover and simmer for 10-15 minutes until the potatoes are soft and the liquid is reduced. Stir occasionally.
Transfer the beef and potato mixture into a baking dish. Stir in a cup of
Shredded Mexican Cheese Blend (1 bag)
. Then sprinkle the remaining cheese on top. Bake for 10 minutes or until the cheese is melted.
Fresh Parsley (to taste)
. Serve immediately.