Before you begin cooking, dice the potatoes into ¼-inch cubes to ensure even cooking. Peel the potatoes for a smoother texture, though you can leave the skins on if you prefer. Dice the onion and red bell pepper into small, uniform pieces for consistent flavor in every bite.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the ground beef and cook over medium-high heat, breaking it into small pieces with a spatula or wooden spoon.

Cook for 5-7 minutes, or until the beef is browned and no longer pink. Drain any excess grease if needed. Transfer them to a plate and set aside.

In the same skillet, add the remaining tablespoon of olive oil, add the diced potatoes to the skillet and cook for 10-12 minutes, stirring occasionally. You want the potatoes to develop a crispy, golden-brown crust on the outside while softening inside. Add a pinch of salt if desired to enhance their flavor.

Once the potatoes are tender and golden, transfer them to a plate and set aside.

In the same skillet, add the vegetables and cook for 3-4 minutes until they soften and become fragrant. Return the beef and potatoes and stir everything together to combine.

Sprinkle the chili powder, garlic powder, salt, and black pepper over the beef and vegetables. Stir well to coat evenly.

Add the Worcestershire sauce and mix thoroughly. Let the mixture simmer for 1-2 minutes to allow the flavors to meld together.

Remove the skillet from the heat and garnish with fresh parsley.

Serve the dish hot and enjoy as a standalone meal or pair it with a side salad, crusty bread, or steamed veggies for a complete dinner.