Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 1 cup frozen peas
  • 1 zucchini, diced into small cubes
  • 2 cloves garlic, minced
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup low-sodium beef broth
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
  2. Add the ground beef in an even layer and sear without stirring for 3–4 minutes until a mahogany-colored crust forms, then break into crumbles and cook until no longer pink.
  3. Push the beef to the edges of the pan and add the diced onion and carrots to the center; sauté for 5 minutes until onions are translucent and carrots soften.
  4. Stir in the minced garlic and zucchini, cooking for another 3 minutes until zucchini is tender-crisp.
  5. Stir in the frozen peas, garlic powder, and smoked paprika.
  6. Pour in the beef broth to deglaze the pan, scraping up the brown bits from the bottom, and simmer for 2 minutes until the liquid is reduced by half.
  7. Lower heat to medium, sprinkle shredded cheddar evenly across the top, and cover with a lid for 60 seconds (or broil for 2 minutes) until cheese is bubbling and golden.
  8. Garnish with chopped fresh parsley and serve.