# What You’ll Need:
→ Meats
01 - 1 lb (450 g) lean ground beef
→ Vegetables
02 - 1 lb (450 g) Yukon Gold or russet potatoes, diced into ½-inch cubes
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 2 green onions, sliced (for garnish)
→ Spices & Seasonings
07 - 1 tsp smoked paprika
08 - 1 tsp dried oregano
09 - ½ tsp ground cumin
10 - ½ tsp black pepper
11 - 1 tsp salt (or to taste)
12 - ¼ tsp crushed red pepper flakes (optional)
→ Others
13 - 2 tbsp olive oil
14 - 2 tbsp fresh parsley, chopped (for garnish)
# How to Make It:
01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 5-6 minutes. Drain excess fat if necessary and set the beef aside.
02 - In the same skillet, add the remaining 1 tablespoon of olive oil. Add diced potatoes and cook, stirring occasionally, for 8-10 minutes until they start to brown and soften.
03 - Add onion, red bell pepper, and garlic to the potatoes. Sauté for 4-5 minutes until vegetables are softened.
04 - Return the cooked ground beef to the skillet. Sprinkle in smoked paprika, oregano, cumin, black pepper, salt, and red pepper flakes. Stir well to combine.
05 - Cover the skillet and cook for another 5-7 minutes, stirring occasionally, until potatoes are fork-tender and flavors meld.
06 - Remove from heat. Garnish with sliced green onions and fresh parsley. Serve hot.
