Heat a large pot over medium-high heat. Once hot add 1 tablespoon olive oil and 1 tablespoon salted butter.

Add in the 1 ½ lbs chopped baby potatoes and cook for 5 minutes, stirring occasionally. Until you get some crispy edges. Transfer the potatoes to a plate and set aside.

Add 1 lb ground beef to the pot. Break into small pieces using a ground beef masher or tip of a spatula. Cook and crumble until the beef is browned, about 3-4 minutes.

Add 1 cup chopped onion and 4 minced garlic cloves to the ground beef. Stir everything together and cook 1 minute.

Add 2 tablespoon tomato paste, ½ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, and ½ teaspoon dried oregano. Mix together.

Now pour in 2 cups beef broth. Give everything a good stir, then close with the pot lid. Let this simmer until the broth has cooked down completely, and potatoes are soft when poked with a fork, about 10 minutes. Stir occasionally during this time so that nothing sticks to the bottom of the pot.

Remove the pot from the heat. Add 1 ½ cups shredded cheese and stir into the potatoes. Now it's ready to serve!