Ready in: 30 minutes
Servings: 4–6

Ingredients

• 1 pound lean ground beef
• 1 tablespoon olive oil (if needed)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1½ pounds baby Yukon Gold potatoes, quartered
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1½ cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons chopped fresh parsley

Optional Toppings

• Crispy bacon crumbles
• Sliced green onions
• Sour cream
• Diced jalapeños

Instructions

1. Heat a large deep skillet over medium-high heat. Brown the ground beef, breaking it into crumbles. Drain excess grease if needed and transfer the beef to a plate.
2. In the same skillet, add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Add the potatoes, smoked paprika, chili powder, garlic powder, onion powder, Italian seasoning, salt, and pepper. Toss to coat.
4. Pour in the beef broth and Worcestershire sauce. Cover and simmer for 12–15 minutes, stirring occasionally, until the potatoes are fork tender.
5. Return the cooked beef to the skillet and stir everything together. Cook for another 2–3 minutes until heated through.
6. Sprinkle the cheddar cheese evenly over the top. Cover for 2 minutes until melted.
7. Finish with fresh parsley and any optional toppings. Serve hot with a simple green salad or buttered rolls.

Texas Girl Tip 🤍

For crispy-edged potatoes, uncover the skillet during the last 3–4 minutes of cooking and let any remaining liquid evaporate before adding the cheese. The potatoes will develop delicious golden edges while staying tender inside.