1. Cook the Ground Beef

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the ground beef and season with half of the spices (½ tablespoon cumin, 1 teaspoon paprika, 1 teaspoon thyme, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper).

Cook the beef, breaking it apart with a spatula, until it is browned and fully cooked. This should take about 5-7 minutes. Once done, transfer the cooked beef to a plate and set it aside.

Tip: If using ground chicken, cook for an extra minute or two to ensure thorough doneness.

2. Cook the Potatoes

Using the same skillet, add the cubed Yukon Gold potatoes. Season with the remaining spices (½ tablespoon cumin, 1 teaspoon paprika, 1 teaspoon thyme, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper).

Pour in 1 cup of beef stock (or water) and cover the skillet. Let the potatoes cook for 8–10 minutes, stirring occasionally, until they become tender and most of the liquid has evaporated.

Tip: If the liquid evaporates too quickly, add a bit more water to help the potatoes soften. If they’re not cooking evenly, stir more frequently to prevent burning.

3. Sauté the Vegetables

Once the potatoes are tender, add the diced onion and red bell pepper to the skillet. Sauté everything together for about 3–5 minutes, or until the vegetables have softened.

4. Combine and Finish the Dish

Return the cooked ground beef to the skillet and stir everything together. Add 2 tablespoons Worcestershire sauce and 1 teaspoon Dijon mustard, mixing well so that the flavors are evenly distributed.

Taste the dish and adjust the seasoning if needed. If you want more depth of flavor, you can add a dash of extra Worcestershire sauce or a sprinkle of additional spices.

5. Garnish and Serve

Sprinkle with chopped green onions and serve warm. This dish pairs well with a side salad, steamed vegetables, or a simple yogurt-based sauce for extra flavor.