Ingredients:

  • 1 lb lean ground beef
  • 1.5 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup beef broth, low sodium
  • 1/2 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 2 tbsp unsalted butter
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat the skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon until it reaches a mahogany-colored sear. Drain excess fat if necessary.
  2. Stir in the diced onion and cook for 3–4 minutes until translucent. Add the minced garlic and cook for another 60 seconds.
  3. Pour in the beef broth, scraping the bottom of the pan to release the browned bits. Stir in the smoked paprika, oregano, salt, and pepper.
  4. Fold in the diced potatoes. Cover the skillet with a lid, reduce heat to medium-low, and simmer for 12–15 minutes until potatoes are fork-tender.
  5. Stir in the butter and heavy cream. Allow it to simmer uncovered for 2–3 minutes until the sauce thickens.
  6. Turn off the heat and sprinkle the shredded cheddar over the top. Cover for 1 minute until the cheese is fully melted and bubbling.