In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the chopped onion and green bell pepper, stirring occasionally for about 5 minutes until they're tender and fragrant. Then, toss in the cubed russet potatoes, allowing them to sauté for an additional 5 minutes until they start to soften and gain a little color.

Add 1 pound of ground beef to the skillet, breaking it apart with a wooden spoon. Cook for about 5 to 7 minutes, stirring occasionally, until the meat is browned and no longer pink.

Stir in the chopped tomato and the 15-ounce can of Sloppy Joe sauce, ensuring an even mix across the skillet. Rinse the empty Sloppy Joe sauce can with a little water, swirling it around to capture every last bit, then pour that into the skillet as well.

Reduce the heat to low, cover the skillet with a lid, and let it simmer for about 10 minutes.

After 10 minutes of simmering, uncover the skillet and check the potatoes for tenderness. If they're still a bit firm, cover the skillet again and allow them to cook for an additional 3–5 minutes.

Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the skillet. Cover the skillet again and let it sit for about 2–3 minutes or until the cheese is completely melted and bubbly.