Ingredients
1 pound ground beef (or turkey or chicken)
3 cups potatoes, peeled and diced
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
1/2 cup beef broth (or chicken broth)
1 cup shredded cheddar cheese
1–2 tablespoons olive oil
Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook for 8–10 minutes, stirring occasionally, until golden and tender. Remove and set aside.
- In the same skillet, cook ground meat until browned and cooked through, about 5–7 minutes. Drain excess fat.
- Add onion, bell pepper, and garlic. Stir in paprika, onion powder, garlic powder, salt, and pepper. Cook for 3–4 minutes until vegetables are soft.
- Return cooked potatoes to the skillet and pour in broth. Stir to combine, cover, and simmer for 5 minutes until potatoes are fully tender and broth is absorbed.
- Sprinkle shredded cheese over the top, cover, and cook for 2–3 minutes until cheese is melted and bubbly.
- Remove from heat, garnish with parsley, and serve hot.
Notes
- Use frozen diced potatoes if thawed beforehand.
- Try different cheeses like mozzarella or pepper jack for variety.
- Make it vegetarian by omitting meat and adding hearty vegetables.
- Sweet potatoes can be used instead of regular potatoes.
- Add heat with red pepper flakes or diced jalapeño.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 3g
- Sodium: 530mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg
