Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cubed into 1/2 inch pieces
  • 1 lb 90/10 lean ground beef
  • 1 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 0.5 cup low-sodium beef broth
  • 1.5 cups shredded sharp cheddar cheese
  • 0.25 cup plain Greek yogurt
  • 2 tbsp fresh cilantro, chopped
  • 1 fresh jalapeño, sliced

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed potatoes with olive oil and a pinch of salt. Spread on a baking sheet and roast for 15-20 minutes until golden and tender.
  2. While potatoes roast, heat a large oven-safe skillet over medium-high heat. Add the ground beef and cook until browned and crispy, breaking it into crumbles.
  3. Add the diced onion and bell pepper to the skillet with the beef. Sauté for 5 minutes until translucent.
  4. Stir in the minced garlic and taco seasoning, cooking for 60 seconds until fragrant.
  5. Pour in the beef broth to deglaze the pan. Scrape the bottom to release the browned bits and simmer for 2 minutes.
  6. Gently fold the roasted potatoes into the beef mixture. Top evenly with shredded cheese.
  7. Bake in the oven for an additional 10 minutes or until the cheese is bubbling and golden. Serve with a dollop of Greek yogurt, fresh cilantro, and jalapeños.