Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1.5 lbs Yukon Gold potatoes, cut into ½-inch cubes
  • 2 cups frozen mixed vegetables (peas, carrots, corn)
  • ½ cup low-sodium beef broth
  • salt to taste
  • black pepper to taste
  • ½ cup shredded sharp cheddar (reduced fat)
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch cast iron skillet. Add the ground beef and spread it in an even layer. Press down and leave it undisturbed for 4 minutes until a deep mahogany crust forms. Break the meat into chunks and cook until browned.
  2. Stir in the diced onion and cook for 3 minutes until translucent. Add the minced garlic, smoked paprika, and oregano. Stir for 60 seconds until the spices smell fragrant and toasted.
  3. Toss in the cubed potatoes and frozen vegetables. Pour in the beef broth and stir to scrape up any browned bits from the bottom of the pan.
  4. Cover with a lid and reduce heat to medium-low. Simmer for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
  5. Remove the lid, increase heat slightly to reduce any excess liquid, then sprinkle the shredded reduced-fat cheddar over the top. Cover again for 1-2 minutes until the cheese is melted. Garnish with chopped fresh parsley.