# What You'll Need:
→ Meats
01 - 1 pound ground beef (85% lean)
→ Vegetables
02 - 3 medium russet potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas
→ Pantry
07 - 2 tablespoons olive oil
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon dried thyme
12 - ½ teaspoon dried oregano
13 - ½ cup beef broth or stock
→ Optional
14 - ¼ cup shredded cheddar cheese
15 - 2 tablespoons chopped fresh parsley
# Cooking Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if needed, then transfer beef to a plate.
02 - In the same skillet, add remaining 1 tablespoon olive oil. Add diced potatoes and cook, stirring occasionally, until they begin to brown and soften, about 8 to 10 minutes.
03 - Add chopped onion, red bell pepper, and minced garlic to the skillet. Cook, stirring, until vegetables soften, approximately 3 to 4 minutes.
04 - Sprinkle salt, black pepper, smoked paprika, dried thyme, and dried oregano over the vegetables. Stir to evenly combine all ingredients.
05 - Return cooked beef to the skillet. Pour in beef broth, stir to combine, cover the pan, reduce heat to medium-low, and cook until potatoes are tender, about 8 to 10 minutes.
06 - Uncover skillet, stir in frozen peas, and cook uncovered for 2 to 3 minutes until thoroughly heated and most liquid evaporates.
07 - If using, sprinkle shredded cheddar cheese over the skillet, cover, and let stand for 1 to 2 minutes until cheese melts.
08 - Remove skillet from heat, garnish with chopped fresh parsley, and serve immediately.
