Chili cheese potato skillet layers crispy seasoned potatoes with spiced ground beef, beans, and tomatoes with green chiles, then bakes it all under a blanket of melted cheddar.
The potatoes crisp in the air fryer while the beef cooks on the stove, so everything finishes at the same time. It serves 6, takes about 50 minutes, and brings all the flavor of a chili cheese fry basket to the dinner table.
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Why This Chili Cheese Potato Skillet Recipe Works
Cooking the potatoes separately keeps them crisp. If they simmer in the beef mixture they turn soft, but folding them in at the end and baking briefly keeps the edges crunchy.
The beef is seasoned with chili powder, paprika, onion powder, and garlic, which gives a deep, smoky flavor similar to a pot of chili without the long simmer.
A short bake under the cheddar melts it into a gooey, golden layer, and toppings like sour cream, green onions, and jalapenos add freshness and heat.
Ingredients for Chili Cheese Potato Skillet
- 5 small to medium potatoes (about 1 1/2 pounds), peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 teaspoons paprika, divided
- 1/2 teaspoon black pepper, divided
- 1 pound ground beef
- 1 medium onion, chopped
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1 tablespoon minced garlic
- 1 can (10 ounces) diced tomatoes with green chiles, drained
- 1 can (15 1/2 ounces) chili beans, drained and rinsed
- 1 1/2 cups shredded cheddar cheese
- 2 green onions, chopped
- 1/4 cup sour cream, for topping
- Sliced jalapenos, for topping
Potatoes. Small to medium potatoes cut into 1/2 inch cubes crisp quickly. Toss them well so every side is coated with the seasoned oil.
Ground beef. Brown it with the onion until no pink remains and it reaches 160 degrees F, then drain the excess fat.
Chili beans. Drain and rinse them to remove extra sodium and thick sauce.
Tomatoes with green chiles. Drain the can so the skillet does not turn watery.
Cheddar. Shred a block for a smooth melt.
Salt. No salt is added because the canned ingredients and the cheese already bring plenty.
How to Make Chili Cheese Potato Skillet
1. Season the potatoes. Toss the potatoes with the olive oil, garlic powder, 1 teaspoon of the paprika, and 1/4 teaspoon of the pepper.
2. Air fry. Air fry at 400 degrees F for about 25 minutes, shaking the basket halfway through, until crisp and golden.
3. Brown the beef. Meanwhile, brown the beef and onion in a large oven safe skillet over medium high heat, seasoning with the onion powder, chili powder, the remaining paprika, and the remaining pepper.
4. Drain. Once the beef is cooked to 160 degrees F, drain any excess grease.
5. Add the beans. Stir in the garlic, tomatoes with green chiles, and beans, and simmer for a few minutes.
6. Combine. Add the crispy potatoes to the skillet, stir, and top with the cheddar.
7. Bake. Place the skillet in a hot oven at 400 degrees F for just a few minutes, until the cheese melts.
8. Top and serve. Sprinkle with green onions and serve hot with sour cream and jalapenos.
How to Serve Chili Cheese Potato Skillet
Serve the skillet at the table with extra sour cream and jalapenos. A bowl of chili mac makes a fun companion for a chili night spread, and roasted chile cheese cornbread or southern fried cornbread hoecakes soak up every bit of flavor. For another potato skillet dinner, try smoked sausage and potatoes skillet.
How to Store and Reheat Chili Cheese Potato Skillet
Cool the skillet quickly and refrigerate leftovers within 2 hours. Store them in an airtight container for up to 3 days. Reheat in the oven or microwave until hot throughout at 165 degrees F. The potatoes soften as they sit, so reheat in a skillet or oven if you want some crisp back.
Tips and Variations for Chili Cheese Potato Skillet
Cut evenly. Cubes about 1/2 inch wide crisp at the same rate.
Do not crowd the basket. Give the potatoes space so hot air can crisp every side.
No air fryer. Roast the potatoes on a sheet pan at 400 degrees F, turning once, until golden.
Drain well. Drain the beef, tomatoes, and beans so the skillet stays satisfying instead of soupy.
Swap the beef. Ground turkey also works, but cook it to 165 degrees F.
Add heat. Stir in hot sauce for more spice.
Customize toppings. Try diced avocado, cilantro, or crushed tortilla chips.
Cool leftovers fast. Refrigerate within 2 hours. For general guidance on storing leftovers, see this Purdue Extension leftovers guide.
Frequently Asked Questions About Chili Cheese Potato Skillet
Can I make chili cheese potato skillet without an air fryer?
Yes. Roast the potatoes on a sheet pan at 400 degrees F, turning once, until golden and crisp.
What potatoes work well in chili cheese potato skillet?
Small to medium Yukon Gold or red potatoes crisp well and hold their shape. Russets also work but may break down more.
How do I keep chili cheese potato skillet from getting soggy?
Drain the tomatoes, beans, and beef, cook the potatoes separately, and add them only at the end.
Can I use leftover chili?
Yes. Warm leftover chili in place of the beef, tomato, and bean mixture, then add the potatoes and cheese.
How many servings does this make?
It serves 6 as a main dish. Add a salad or cornbread to round out the meal.
Chili Cheese Potato Skillet
Equipment
- Air fryer
- 12 inch oven safe skillet
- Wooden spoon
- Instant read thermometer
Ingredients
Main Ingredients
- 1 ½ lb small to medium potatoes peeled and cubed (about 5)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 2 tsp paprika divided, half for the potatoes and half for the beef
- ½ tsp black pepper divided
- 1 lb ground beef
- 1 medium onion chopped
- 1 tsp onion powder
- 2 tsp chili powder
- 1 tbsp minced garlic
- 1 can diced tomatoes with green chiles 10 oz, drained
- 1 can chili beans 15 1/2 oz, drained and rinsed
- 1 ½ cup shredded cheddar cheese
- 2 green onions chopped
- ¼ cup sour cream for topping
- 1 sliced jalapenos for topping
Instructions
Cooking
- Season the potatoes. Toss the cubed potatoes with 2 tablespoons oil, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/4 teaspoon pepper. Crisp in the air fryer. Air fry at 400 degrees F for 25 minutes, shaking halfway through, until golden.
- Brown the beef. In a large oven safe skillet over medium high heat, cook 1 pound beef with the onion for 8 to 10 minutes, seasoning with the onion powder, chili powder, 1 teaspoon paprika, and 1/4 teaspoon pepper, until it reaches 160 degrees F. Drain the fat. Tilt the skillet and spoon off the excess grease.
- Simmer the base. Stir in 1 tablespoon garlic, the tomatoes with green chiles, and the beans, then simmer 3 to 5 minutes.
- Fold and top. Stir in the crispy potatoes and sprinkle with 1 1/2 cups cheddar.
- Melt the cheese. Bake at 400 degrees F for 5 to 8 minutes, until the cheese is melted and bubbly.
- Finish. Top with green onions, sour cream, and jalapenos and serve hot.
