@ali20820tob: Cheesy Ground Beef and Potato Skillet Ingredients Ground Beef – 1 lb Yukon Gold Potatoes – 2 lbs, cut into small cubes Olive Oil – 2 tbsp Yellow Onion – 1 medium, diced Garlic – 4 cloves, minced Beef Broth – 1 cup Tomato Paste – 2 tbsp Worcestershire Sauce – 1 tbsp Smoked Paprika – 1 tsp Italian Seasoning – 1 tsp Garlic Powder – 1/2 tsp Onion Powder – 1/2 tsp Salt – 1 tsp, or to taste Black Pepper – 1/2 tsp Red Pepper Flakes – 1/4 tsp, optional Shredded Cheddar Cheese – 2 cups Shredded Monterey Jack Cheese – 1 cup Unsalted Butter – 1 tbsp Fresh Parsley – 2 tbsp, chopped Water – 1/4 cup, if needed Recipe Wash and scrub the potatoes thoroughly, then cut them into small, evenly sized cubes so they cook at the same rate. Pat them dry with a clean kitchen towel to help them brown nicely. Heat the olive oil and butter in a large, deep skillet over medium-high heat. Add the potato cubes and cook for 8–10 minutes, stirring occasionally, until the edges begin to turn golden. Add the diced onion to the skillet and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, taking care not to burn it. Push the potatoes toward the sides of the skillet and add the ground beef to the center. Break it into small crumbles and cook for 7–9 minutes until browned and fully cooked. Drain excess grease if necessary, leaving a small amount in the pan to keep the dish flavorful and moist. Sprinkle the smoked paprika, Italian seasoning, garlic powder, onion powder, salt, black pepper, and optional red pepper flakes over the beef and potatoes. Stir thoroughly to coat all the ingredients evenly. Add the tomato paste and Worcestershire sauce. Stir for 1–2 minutes so the tomato paste darkens slightly and blends into the beef, creating a rich, savory flavor. Pour in the beef broth and stir, scraping up any browned bits from the bottom of the skillet. If the potatoes need more moisture, add up to 1/4 cup of water. Reduce the heat to medium-low, cover the skillet, and simmer for 12–18 minutes, stirring occasionally, until the potatoes are fork-tender and the liquid has mostly reduced. Add a small splash of broth if the pan becomes too dry before the potatoes are cooked. Remove the lid and cook for another 2–3 minutes, allowing any remaining excess liquid to evaporate. Taste the beef and potatoes and adjust the seasoning if needed. Reduce the heat to low and sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the skillet. Cover for 2–3 minutes until the cheese melts completely into a gooey, golden layer. Remove the skillet from the heat and let it rest for 2 minutes so the cheese settles slightly while remaining deliciously stretchy. Garnish with freshly chopped parsley and serve hot directly from the skillet. Pair with a crisp green salad, steamed vegetables, or warm garlic bread for a satisfying family dinner. Follow for more delicious cheesy skillet meals and easy homemade dinner recipes!

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Sunday 25 October 2026 10:08:29 GMT