Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1.5 lbs Yukon Gold potatoes, cut into ½ inch cubes
  • 1 cup beef broth, low sodium
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 cups sharp cheddar cheese, shredded
  • ¼ cup heavy cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch cast iron skillet or large deep non-stick pan over medium-high heat. Add ground beef, breaking it apart with a spatula, and cook until mahogany-colored and no longer pink.
  2. Stir in the diced onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent and garlic is fragrant.
  3. Stir in smoked paprika, oregano, salt, and black pepper to coat the beef evenly.
  4. Add the cubed potatoes and stir to coat in rendered fat, then pour in the beef broth.
  5. Reduce heat to medium-low, cover with a lid, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork.
  6. Stir in heavy cream. Turn off the heat and sprinkle shredded cheddar cheese evenly over the top.
  7. Cover the pan for 2 minutes until the cheese is fully melted and bubbling. Garnish with fresh parsley before serving.