Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 cups beef broth, low sodium
  • 1 can (15 oz) tomato sauce
  • 2 cups shredded sharp cheddar cheese
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1/2 cup panko breadcrumbs

Instructions:

  1. Brown the ground beef in a skillet over medium-high heat, breaking it into small crumbles with a spatula until mahogany-colored and slightly crisp. Drain excess fat, leaving approximately 1 tablespoon in the pan.
  2. Add the diced onion and minced garlic to the skillet and sauté for 3–5 minutes until the onions are translucent.
  3. Stir in the smoked paprika, salt, black pepper, and Worcestershire sauce, cooking for 60 seconds to toast the spices.
  4. Pour in the tomato sauce and beef broth and bring the mixture to a light simmer.
  5. Whisk the cornstarch with 1 tablespoon of water to create a slurry, then stir it into the beef mixture until the sauce thickens and becomes velvety.
  6. Transfer the beef mixture into a 9x9 inch baking dish.
  7. Top the mixture with a thick layer of shredded sharp cheddar cheese and panko breadcrumbs.
  8. Bake at 375°F (190°C) for 15–20 minutes, or until the cheese is bubbling and the edges are golden brown.