In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 lb of ground beef and season with half of the cumin, paprika, thyme, garlic powder, salt, and black pepper. Cook for about 5-7 minutes, breaking it apart with a wooden spoon until nicely browned and no longer pink. Transfer the beef to a plate and set aside.

Using the same skillet, add the cubed Yukon gold potatoes and sprinkle with the remaining spices. Pour in 1 cup of beef stock or water, creating a rich base for the potatoes. Cover the skillet and let them cook for 8-10 minutes, stirring occasionally, until they become tender and the liquid nearly evaporates.

Once the potatoes are tender, add the diced onion and red bell pepper to the skillet. Sauté the mixture for an additional 5 minutes, stirring frequently until the vegetables soften and become fragrant.

Return the browned ground beef to the skillet with the sautéed vegetables. Stir in 2 tablespoons of Worcestershire sauce and 1 teaspoon of Dijon mustard, blending everything thoroughly. Taste the mixture and adjust salt and pepper as needed, allowing the combined ingredients to mingle and heat together for 2-3 minutes.

Once everything is heated through, remove the skillet from heat and sprinkle with chopped green onions for a fresh touch. Serve warm.