Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cups gold potatoes, cut into 1/2-inch cubes
  • 1 cup frozen peas and carrots mix
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the ground beef in a thick layer and sear undisturbed for 3-4 minutes until a deep brown crust forms. Break the meat apart with a spatula and cook until no pink remains.
  2. Stir in the diced onions and garlic, sautéing for 2 minutes until fragrant. Add the cubed potatoes and cover the skillet with a lid for 5-7 minutes, stirring occasionally, until potatoes are fork-tender and edges are golden.
  3. Fold in the frozen peas and carrots, salt, pepper, and Worcestershire sauce. Stir for 2 minutes until the vegetables are heated through.
  4. Sprinkle the shredded cheddar cheese across the top and cover the skillet for 60 seconds until the cheese is melted and bubbling. Garnish with chopped parsley if desired.