Step 1: Heat olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Add ground meat and cook, breaking it up with a spoon, until fully browned. Drain any excess grease.
Step 2: Push the browned meat to one side of the skillet. Add chopped onion and bell pepper to the other side and sauté for 5-7 minutes, until softened. Stir in minced garlic and cook for 1 minute until fragrant.
Step 3: Stir the meat and vegetables together. Add chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
Step 4: Add the diced potatoes to the skillet. Pour in the beef broth and stir everything together until the potatoes are well coated.
Step 5: Bring the mixture to a gentle simmer. Reduce heat to low, cover the skillet, and cook for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
Step 6: Remove the lid. If there’s excess liquid, increase heat slightly for a few minutes to evaporate. Evenly sprinkle the shredded cheese over the top of the potato and meat mixture.
Step 7: Transfer the oven-safe skillet to a preheated oven at 375°F (190°C) and bake for 5-10 minutes, or until the cheese is melted, bubbly, and slightly browned. (If not oven-safe, cover on stovetop over low heat until cheese melts).
Step 8: Garnish with fresh chopped parsley or green onions. Serve your One Pan Cheesy Potato Meat Skillet immediately and enjoy!