ingredients

• 1 Tablespoon olive oil 
• 1 lb. ground beef 
• 1 yellow onion, chopped 
• 3 garlic cloves, minced 
• 2 Tablespoons tomato paste 
• 2 Tablespoons Worcestershire sauce 
• 3 cups 1/4 inch diced yukon gold diced potatoes 
• 3 carrots, diced 
• 3 ears corn, cut off the cob 
• 1 cup beef broth
• Salt and pepper, to taste 
• 1 cup shredded Mexican blend cheese

cooking

1. Heat the oil in a large oven proof skillet over medium heat. Add the ground beef and onions and saute until browned. Season with salt and pepper. Drain all but one Tablespoon of fat from the skillet. 
2. Stir in the garlic cloves, tomato paste, and Worcestershire sauce and stir and cook for 2-3 minutes. Add the diced potatoes, carrots, and corn and cook for another 2 minutes. 
3. Stir in the beef broth, using a spatula to scrape up any browned bits from the bottom. Increase the heat and bring to a gentle boil. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened. Season the mixture to taste with salt and pepper.
4. Sprinkle the cheese on top and place under the broiler for 2-3 minutes or until melted and golden brown.