Cooking Steps

• Heat the olive oil in a large skillet over medium high heat. Once the oil is glistening, add the beef, onion, garlic, and bell pepper and cook, breaking the meat up with a wooden spoon, until the beef is browned and the onion is softened, 8 to 10 minutes.
• Stir in the salt, paprika, oregano, onion powder, tomato paste, mustard, and Worcestershire. Add the chicken stock and potatoes and stir to combine. Increase the heat to high and bring to a simmer, then reduce the heat to medium-low cover with a lid and cook, stirring occasionally, until the potatoes are tender and the liquid has evaporated, about 20 minutes. Remove the skillet from heat and evenly sprinkle with the cheese. Cover again and let sit until the cheese has melted, about 3 to 4 minutes.
• Top with the green onions and serve with the sour cream and hot sauce, if using.