Ingredients
Scale
- 1 lb lean ground beef (80/20)
- 4 medium Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup low-sodium beef broth
- 2 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 cup shredded sharp cheddar cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent (about 3-5 minutes).
- Add ground beef and minced garlic; cook until browned (6-8 minutes). Drain excess fat if necessary.
- Stir in diced potatoes and beef broth, then season with paprika, salt, pepper, and thyme.
- Cover and simmer on low heat for about 15-20 minutes until potatoes are tender.
- For creaminess, mash some of the potatoes in the skillet while leaving others intact.
- Top with shredded cheddar cheese and cover until melted (around 3-5 minutes). Serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 432
- Sugar: 2g
- Sodium: 735mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 82mg