Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1.5 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 2 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • salt to taste
  • black pepper to taste
  • 1 cup low-sodium beef broth
  • 1.5 cups sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the avocado oil over medium-high heat in a 12-inch cast-iron skillet. Add the diced potatoes in a single layer and cook undisturbed for 4-5 minutes until the bottoms are mahogany-colored and crisp. Stir and cook for another 4 minutes, then move the potatoes to the outer edges of the pan.
  2. Add the ground beef to the center of the skillet. Break it apart with a spatula and cook until browned and no longer pink. Stir in the diced onions and cook until translucent. Drain any excess grease from the pan.
  3. Stir in the minced garlic, tomato paste, smoked paprika, and oregano. Cook for 1 minute until the garlic becomes fragrant. Pour in the beef broth, scraping the bottom of the pan to release the fond.
  4. Cover the skillet with a lid and simmer for 6-8 minutes, or until the potatoes are fork-tender.
  5. Remove the lid and stir for 2 minutes to thicken the sauce. Stir in the shredded cheddar cheese until melted and velvety. Garnish with chopped fresh parsley before serving.