Chili Cheese Potato Skillet (Printer-Friendly)
Crispy potatoes layered with seasoned beef, chili beans, and melted cheddar, topped with green onions and jalapeños.
# What You'll Need:
→ Main Ingredients
01 -
5 small to medium potatoes, peeled and cubed
02 -
1 pound lean ground beef
03 -
1 medium onion, chopped
04 -
10-ounce can diced tomatoes and green chiles, drained
05 -
15.5-ounce can chili beans, drained
06 -
1 1/2 cups shredded sharp cheddar cheese
07 -
2 green onions, chopped
→ Seasonings and Condiments
08 -
2 tablespoons extra virgin olive oil
09 -
Salt and freshly ground black pepper, to taste
10 -
1 teaspoon garlic powder
11 -
1 teaspoon smoked paprika
12 -
2 teaspoons chili powder
13 -
1 teaspoon onion powder
14 -
1 tablespoon minced garlic
→ Optional Garnishes
15 -
Sour cream
16 -
Fresh jalapeños, sliced
# Steps to Follow:
01 -
Peel, wash, and cut potatoes into bite-sized cubes. Toss evenly with olive oil, salt, pepper, garlic powder, and smoked paprika.
02 -
Cook potatoes in an air fryer at 400°F for about 25 minutes, shaking the basket occasionally to ensure even browning and crispness.
03 -
Heat a large skillet over medium-high heat. Add ground beef and chopped onion, cooking until beef is browned and no pink remains. Season with chili powder, onion powder, smoked paprika, salt, and pepper. Drain excess grease.
04 -
Stir in minced garlic, diced tomatoes with green chiles, and drained chili beans. Reduce heat and simmer gently for 5 minutes to meld flavors.
05 -
Add crispy potatoes to the skillet, folding gently to coat them without breaking apart.
06 -
Sprinkle shredded cheddar cheese evenly over the top. Transfer skillet to a preheated oven at 400°F for a few minutes until cheese is melted and bubbling.
07 -
Remove skillet from oven. Top with chopped green onions and serve hot with optional sour cream and fresh jalapeños.
# Extra Suggestions:
01 -
For crispier potatoes, cut smaller and avoid overcrowding the air fryer basket.
02 -
If air fryer is unavailable, bake potatoes on a sheet pan at 400°F for 25-30 minutes, tossing occasionally.
03 -
Drain beans and tomatoes thoroughly to prevent excess liquid in the skillet.
04 -
Letting cheddar brown slightly creates a desirable crust.