Ingredients:

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

Instructions:

  1. Heat olive oil over medium high heat in your cast iron skillet. Add ground beef in a flat layer and let it sit undisturbed for 3 minutes until a dark brown crust forms. Note: Don't touch it; this is where the flavor lives.
  2. Break the meat apart with your spatula and cook until browned. Stir in the diced onion and cook for 4 minutes until the onion looks translucent.
  3. Add garlic, paprika, salt, and pepper. Sauté for 60 seconds until you smell the garlic blooming.
  4. Push the beef to the edges of the pan, leaving a hole in the center. Add the cubed potatoes to that center spot. Sear for 3-4 minutes until the edges of the potatoes are golden.
  5. Stir the beef and potatoes together to combine. Pour in the beef broth and dried oregano.
  6. Cover the pan with a lid and reduce heat to medium low. Simmer for 10-12 minutes until potatoes are fork tender and the liquid has reduced by half.
  7. Remove the pan from the heat. Sprinkle shredded cheddar cheese evenly across the top.
  8. Cover the pan again for 2 minutes until the cheese is molten and bubbling.
  9. Garnish with chopped fresh parsley and serve immediately.