Ingredients:

  • 1 lb 90/10 lean ground beef
  • 1.5 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1/2 cup low-sodium beef broth
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1 tbsp avocado oil
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup fresh cilantro, sliced
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat a large skillet over medium high heat. Add the 1 lb 90/10 lean ground beef and cook 6 minutes until browned and crumbly. Note: Drain any excess grease but leave about a teaspoon for flavor.
  2. Remove and set aside. Transfer the cooked beef to a plate. This prevents the meat from becoming tough while the potatoes cook.
  3. Add the 1 tbsp avocado oil to the same skillet. Add the 1.5 lbs Yukon Gold potatoes (cut into 1/2 inch cubes) in a single layer.
  4. Sear the edges. Cook the potatoes undisturbed for 5 minutes until the bottoms are golden and crisp.
  5. Soften the aromatics. Toss in the diced yellow onion and red bell pepper. Stir occasionally for 4 minutes until the onion is translucent.
  6. Bloom the spices. Stir in the 3 cloves minced garlic, smoked paprika, oregano, onion powder, salt, and pepper. Cook for 1 minute until the aroma fills the room.
  7. Reincorporate and deglaze. Return the beef to the skillet and pour in the 1/2 cup low sodium beef broth.
  8. Steam to tender. Cover the pan with a lid and reduce heat to medium low. Simmer for 5 minutes until the potatoes are fork tender.
  9. Melt the garnish. Remove the lid, sprinkle the 1 cup shredded sharp cheddar cheese over the top, and cover again for 1 minute until the cheese is bubbling.
  10. Final touch. Garnish with 1/4 cup fresh cilantro before serving directly from the pan.