Step 1: Heat olive oil in a large oven-safe skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease.
Step 2: Add diced onion to the skillet and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
Step 3: Add the diced potatoes, paprika, oregano, salt, and pepper to the skillet. Stir well to coat the potatoes and beef evenly.
Step 4: Pour in the beef broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until potatoes are tender. Stir occasionally to prevent sticking.
Step 5: Once potatoes are tender, remove the lid. If there's still a lot of liquid, increase heat slightly and cook uncovered for a few minutes to allow some of the liquid to evaporate.
Step 6: Sprinkle the shredded cheddar cheese evenly over the top of the beef and potato mixture. Cover the skillet again or place the skillet under a preheated broiler for 2-3 minutes, watching carefully, until the cheese is melted and bubbly.