Chili Cheese Potato Skillet
A delightful dish featuring crispy potatoes, seasoned ground beef, and melty cheese - perfect for a hearty dinner or lunch.
Ingredients
For the Potatoes
- 5 pieces small/medium potatoes Peeled and cubed
- 2 tbsp olive oil
- to taste salt
- to taste pepper
- 1 tsp garlic powder
- 1 tsp paprika For potatoes
For the Beef Mixture
- 1 lb ground beef
- 1 piece onion (chopped)
- ½ tsp salt For seasoning
- ½ tsp pepper For seasoning
- 1 tsp onion powder
- 1 tsp paprika
- 2 tsp chili powder
- 1 tbsp minced garlic
- 10 oz can of diced tomatoes and green chiles (drained)
- 15.5 oz can of chili beans (drained)
- 1.5 cups shredded cheddar cheese
For Serving
- 2 pieces green onions (chopped)
- to taste sour cream For topping
- to taste jalapeños For topping
Instructions
Preparation
- Peel, wash, and cut the potatoes into cubes. Toss with olive oil, salt, pepper, garlic powder, and paprika.
- Cook the potatoes in an air fryer at 400°F for about 25 minutes, shaking them half-way through.
Cooking
- In a large skillet over medium-high heat, brown the ground beef with the chopped onion, seasoning with salt, pepper, onion powder, paprika, and chili powder.
- Once the beef is fully cooked, drain any excess grease.
- Add minced garlic, drained diced tomatoes and green chiles, and drained chili beans. Stir and let simmer for a few minutes.
- Add the crispy potatoes to the skillet and stir. Top with shredded cheddar cheese.
- Place the skillet in the oven at 400°F for just a few minutes to melt the cheese.
Serving
- Top with chopped green onions. Serve hot with sour cream and jalapeños.
Notes
This dish can be customized with your favorite toppings and can be stored for up to three days in the fridge. Reheat in the microwave or oven.