Prepare the ingredients by washing and chopping the potatoes, onion, and bell pepper into bite-sized pieces. Mince the garlic finely.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced potatoes and cook for about 8-10 minutes until golden brown and slightly tender. Remove and set aside.

In the same skillet, add another splash of oil if necessary, then add your ground meat. Cook until browned for about 5-7 minutes, breaking it up with a spatula. Drain excess fat.

Add the chopped onion, bell pepper, and minced garlic to the browned meat. Sauté for 3-4 minutes until the vegetables soften and become fragrant.

Return cooked potatoes to the skillet, mix gently, pour in the beef broth, stir, and cover. Let it simmer for about 5 minutes.

Sprinkle the cheddar cheese over the top. Cover and let it melt for 2-3 minutes over low heat until bubbling and golden.