Beef & Potato Skillet Supper

Beef & Potato Skillet Supper 1 T olive oil one medium onion or half of a large onion chopped oz. mushrooms sliced (I used baby bellas, but white mushrooms would be fine, also) 1 lb white potatoes sliced about 1/4 in. thick (peeled, if desired) 1 1/4 - 1 1/2 lb ground beef 1/2 t garlic powder 1 t paprika 1 t dry mustard 1 1/2 c chicken broth 1 c plain Greek yogurt I used nonfat Chobani 2 c about 8 oz. shredded cheddar cheese 2 T cornstarch 1/4 c water salt and pepper 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. Add potatoes and a pinch of salt and pepper, and saute for 4-5 minutes to start to cook and slightly brown the potatoes. Add the mushrooms and cook for another 4-5 minutes, or until mushrooms are softened. Remove the contents of the skillet to a bowl and set aside. Return the skillet to medium heat and add the ground beef, a pinch of salt and pepper, and garlic powder. Cook until the ground beef is fully coked through and browned, breaking up the meat as it cooks. Drain any excess grease from the pan. Add the potato mixture back to the skillet with the gorund beef, and add paprika, dry mustard, and chicken broth, cover and simmer 5-10 minutes, or until the potatoes have softened. Add Greek yogurt and cheddar cheese, and stir until combined and cheese has completely melted. Slurry the cornstarch in the water and add to the skillet. Bring to a simmer and cook until thickened and heated through. Adjust seasoning with salt and pepper.