Equipment
Method
- For the beef and potatoes
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup frozen corn
- 1 1/2 cups shredded sharp cheddar cheese
For serving
- 2 tablespoons sliced green onions
- 2 tablespoons chopped fresh parsley
- Sour cream, optional
- Crushed red pepper flakes, optional
Notes
Cut the potatoes into evenly sized 1/2-inch cubes so that they cook at the same rate.
Yukon Gold potatoes work well because they hold their shape while becoming creamy inside.
The ground beef must reach an internal temperature of 160°F.
If the skillet becomes dry before the potatoes are tender, add 1/4 cup of warm beef broth and continue cooking.
For additional vegetables, add sliced mushrooms, spinach, or frozen peas.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat thoroughly in a covered skillet or microwave.