Step 1

In a large skillet, heat the olive oil over medium heat. Add the onions and cook 2-3 minutes, or until starting to soften and turn translucent.

Step 2

Add potatoes and a pinch of salt and pepper, and saute for 4-5 minutes to start to cook and slightly brown the potatoes.

Step 3

Add the mushrooms and cook for another 4-5 minutes, or until mushrooms are softened.

Step 4

Remove the contents of the skillet to a bowl and set aside.

Step 5

Return the skillet to medium heat and add the ground beef and a pinch of salt and pepper.

Step 6

Cook until the ground beef is fully cooked through and browned, breaking up the meat as it cooks. Drain any excess grease from the pan.

Step 7

Add the potato mixture back to the skillet with the ground beef, and add paprika, dry mustard, garlic powder, and chicken broth. Cover and simmer for 5-10 minutes, or until the potatoes have softened.

Step 8

Reduce heat to low. Add Greek yogurt and slowly add the cheddar cheese, stirring between each addition until the cheese has melted.

Step 9

In a small bowl, slurry the cornstarch in the water and add to the skillet.

Step 10

Bring to a simmer and cook for another minute or two until thickened and heated through.

Step 11

Adjust seasoning with salt and pepper. Garnish with parsley, if desired.