In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground beef, breaking it apart with a wooden spoon. Cook for about 5-7 minutes or until browned.

In the same skillet, add 1 chopped onion and 2 minced garlic cloves to the remaining fat. Sauté over medium heat for about 3-4 minutes until the onion turns soft and translucent.

Stir in 4 cups of diced potatoes, 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of paprika, and 1 teaspoon of dried oregano. Mix well to coat the potatoes with spices.

Pour in 1 cup of beef broth and bring to a gentle simmer. Cover with a lid and cook for 20-25 minutes until the potatoes are softened.

Once the potatoes are tender, remove the lid and sprinkle 1 cup of shredded cheddar cheese evenly over the top. Cover again and allow the cheese to melt for about 2-3 minutes.

Remove from heat and sprinkle freshly chopped parsley over the cheesy surface. Serve hot.