Step 1

Finely dice 1 small onion to get ½ cup.

Step 2

Clean the skins of the potatoes and then dice the potatoes into ½ inch cubes. Add the diced potato to a 9×13 or similar size casserole dish.

Step 3

Make the Sriracha Mayo by mixing together the mayonnaise, ketchup, and Sriracha sauce.

Step 4

Chop the parsley. Dice the pickles.

Step 5

Preheat oven to 400 F degrees.

Step 6

In preheated large frying pan or skillet, add the ground beef and break it up with a spatula. Cook on high heat for 3 minutes until it starts to brown. Then add the diced onions, garlic, salt, pepper and stir to combine. Cook for another 5 minutes. Transfer the beef and the onions to the casserole dish with the potatoes.

Step 7

To the same pan used for the beef, turn the heat to Medium-LOW. Add the butter and stir to melt. Add Flour and whisk to combine with the butter. Cook stirring constantly for about 1 minute, then slowly whisk in the broth and then milk until the roux is completely and smoothly mixed into the liquids. Turn the heat to Medium and continue to stir and cook until it comes to a light simmer and thickens. Turn off the heat.

Step 8

Whisk in the sour cream, oregano, salt, and pepper to the thickened sauce and then pour the sauce over the potatoes and beef. Add the shredded cheese and then mix to combine everything together.

Step 9

Bake in the oven center rack for 40 minutes covered with aluminum foil. Remove the cover and bake for another 10 minutes until the potatoes are fork tender. LET REST for 10 minutes.

Step 10

To serve, scoop on plates. OPTIONAL: Top with a dollop of the Sriracha Mayo and diced pickles. ENJOY!