Quick Ground Beef + Potatoes

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds lean ground beef (for 1lb)
• 2 teaspoons kosher salt, divided (2/3 + 2/3 tsp)
• 2 cloves garlic, minced
• 1 medium yellow onion, finely diced (1 small)
• 1 teaspoon smoked paprika (2/3 tsp)
• ½ teaspoon freshly ground black pepper (1/3 tsp)
• 1 ½ pounds Yukon gold (see notes), or Russet potatoes, chopped into ½ inch cubes (no need to peel) (1 lb)
• 1 cup water (see notes) (1/6C at a time)
• 1 teaspoon yellow mustard (2/3 tsp)
• 1 tablespoon Worcestershire sauce (2/3 T)
• 4 tablespoons ketchup (2 2/3 T; 1.5oz)
• 2 cups sharp cheddar cheese, grated (1 1/3 C)

Instructions

1. Heat the oven to 375°F. (See note to skip this step)
2. Heat a large heavy-bottom, non-stick skillet with lid over medium high heat. Add 1 tablespoon oil, the onion, and the ground beef. Sprinkle with garlic, black pepper, smoked paprika and 1 (2/3) teaspoon of the salt. Break the meat apart with a spoon and cook for 5-8 minutes until the meat is browned and cooked through and the onion has softened, stirring occationally.
3. Remove the meat and set aside. To the same pan (no need to wash it first) add 1 tablespoon of the olive oil and the potatoes. Sprinkle with 1 (2/3) teaspoon of the salt. Cook on medium to medium-high for 1 minute until the spices are fragrant.
4. Add ¼ (1/6) cup water, cover, and cook, stirring frequently, until the potatoes are just tender but not falling apart, about 15-20 minutes. Note: if the potatoes begin to stick to the bottom of the pan, add additional water, ¼ (1/6) cup at a time.
5. When the potatoes are cooked through, add the cooked meat back to the pan, along with the mustard, Worcestershire sauce, and ketchup, stirring to combine. If the pan seems dry, add an additional ¼ water, stirring to combine.
6. Sprinkle half the cheese over the beef and potato mixture, stirring to combine. Sprinkle the remaining cheese evenly over the top, then place in the oven for 5 minutes, or until the cheese melts. Serve warm with toppings of choice.

Notes

1. Cooking the Potatoes (Time): For the potatoes to cook in 15-20 minutes, you really do need to cut them into 
2. ½ inch cubes (see step-by-step photos for reference). If in doubt, cut them smaller than you think you need to. You'll also need to cover the pan during cook time, adding splashes of water if they begin to stick, which will help them cook faster as well.
3. Cooking the Potatoes (Type): I tested this recipe multiple times with both Russet and Yukon gold potatoes, and both work. However Yukon gold cook much faster than Russets, so if in doubt, (or for the fastest option), use Yukons. 
4. Cooking the Potatoes (Sticking): Have some water on hand to splash into your skillet when the potatoes stick to the bottom. Adding just a little water throughout the cooking process lets us cut wayyy down on the amount of oil. Add the water just 1/4 cup at a time, and at the end, you can add a little extra water to make it a bit saucier. I ended up using one cup of water in total, and my potatoes cooked in about 15 minutes.
5. Skip the Oven: If you'd rather skip the oven step, simply allow the cheese to melt over the hot beef and potatoes at the end.
6. Spice it Up: To keep this recipe family-friendly, I opted to keep the spice level to a minimum. However, if you prefer it spicer add 1 minced jalapeño along with the ground beef, 1 teaspoon chili powder along with the other spices, and top with hot sauce when serving.
7. Optional Recommended Toppings: sliced green onion, sour cream, hot sauce.

From: https://realfoodwholelife.com/recipes/ground-beef-potatoes/