Taco casserole with pork neck steaks

Ingredients for 4 servings:

• 400 g onion(s)
• 1 tbsp clarified butter
• 4 steak(s) (pork neck)
• 250 ml sauce (salsa), hot
• 100 ml vegetable stock
• 500 g potatoes
• 1 small can of corn
• 2 tbsp sunflower oil
• 50 g chips (tortilla chili)
• 2 tbsp ketchup
• 100 g cheese (Gouda), grated
• Salt
• pepper
• chili powder
• Paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Preheat oven to 180°C fan/convection oven, 200°C top/bottom heat. Slice the onions and sauté in clarified butter. Clean the meat and season with salt, pepper, chili, and paprika. Place the meat slightly overlapping or side by side in a deep casserole dish and add the onions. Mix the salsa sauce with the vegetable stock and ketchup and spread it over the meat. Then cook in the oven for about 40 minutes. Peel and wash the potatoes and cut them into relatively small cubes. I boiled them briefly, but didn’t cook them all the way through. Drain the corn. Mix the potatoes and corn, season with salt and pepper, and stir in the oil. Remove the casserole dish and spread the potato and corn mixture over the meat, mixing it in a little. Return the dish to the oven for about 20 minutes. Then remove the dish and scatter the tortilla chips over the ingredients and sprinkle the cheese on top. Place in the oven for about 10 minutes until the cheese is golden brown.