Ingredients:
1 lb ground beef
4 medium russet potatoes, peeled and diced
1 small yellow onion, chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese
1 cup heavy cream
1/2 cup beef broth
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil
Fresh parsley, chopped (for garnish)
Directions:
Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook for 8–10 minutes, stirring occasionally, until golden and fork-tender. Remove and set aside.
In the same skillet, add ground beef and chopped onion. Cook until beef is browned and onions are soft, about 5–6 minutes. Drain excess grease.
Add garlic, paprika, Italian seasoning, salt, and pepper. Stir for 1 minute until fragrant.
Return potatoes to the skillet. Pour in beef broth and heavy cream. Stir to coat evenly.
Reduce heat to low and simmer for 5–7 minutes, until the sauce thickens slightly.
Sprinkle cheddar cheese evenly over the top. Cover and cook for 2–3 minutes, until cheese is melted and gooey.
Garnish with fresh parsley and serve hot.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 580 kcal | Servings: 4 servings