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Cook the Beef: Heat olive oil in a large skillet over medium heat. Add ground beef, season with half the spices, and cook until browned, breaking it apart as it cooks. Transfer to a plate and set aside.
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Cook the Potatoes: In the same skillet, add the cubed potatoes. Season with the remaining half of the spices. Pour in 1 cup of beef stock, cover, and cook for 8–10 minutes, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated.
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Saute Vegetables: Add the diced onion and red bell pepper to the skillet with the potatoes. Saute until the vegetables are softened.
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Combine and Finish: Return the cooked ground beef to the skillet. Stir in Worcestershire sauce and Dijon mustard, mixing well. Taste and adjust seasoning as needed.
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Garnish and Serve: Sprinkle with chopped green onions and serve warm.
