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This hearty Chili Cheese Potato Skillet brings together crispy potatoes, seasoned ground beef, and gooey cheddar cheese with spicy chili beans and fresh toppings for a comforting dinner that feels like a warm hug. It’s a one-pan meal that combines familiar flavors with a fun twist, perfect for busy weeknights or casual gatherings.
I first made this recipe on a chilly weekend and it instantly became a favorite in our house. It’s one of those meals that everyone asks for again and again, especially on football nights.
Ingredients
- Five small to medium potatoes: providing the perfect amount of starch and crispiness when roasted
- One pound of ground beef: to add rich, savory flavor and protein choose lean for less grease
- One chopped onion: giving sweetness and depth pick firm onions without soft spots
- Canned diced tomatoes with green chiles: adding a subtle kick and moisture to the mix
- Chili beans: lending hearty texture and bold flavor that pairs beautifully with beef
- One and a half cups shredded cheddar cheese: for that irresistible melted topping use sharp cheddar if you want a stronger taste
- Two green onions: for fresh color and crunch in the final garnish
- Olive oil: to crisp the potatoes and bring everything together smoothly
- Salt and pepper: for basic seasoning to enhance all the flavors
- Garlic powder and minced garlic: for a warm, aromatic base
- Paprika: providing a smoky undertone Spanish smoked paprika adds extra depth if available
- Chili powder: to bring the characteristic chili flavor
- Onion powder: to boost the savory notes
- Sour cream and jalapeños: optional but highly recommended for creamy coolness and heat contrast
Step-by-Step Instructions
- Sauté the Potatoes:
- Peel wash and chop the potatoes into evenly sized cubes. Toss them gently with olive oil salt pepper garlic powder and paprika making sure each cube is coated.
- Cook the Potatoes:
- Place the coated potatoes in an air fryer set to 200 degrees Celsius or 400 degrees Fahrenheit. Cook for about 25 minutes shaking the basket a couple of times to ensure even browning and maximum crispiness. If you don’t have an air fryer use a baking sheet and roast in the oven at the same temperature for 25 to 30 minutes.
- Brown the Beef and Onion:
- Heat a large skillet over medium high heat. Add the ground beef and chopped onion cooking until the beef turns brown and the onion is translucent. Season with chili powder onion powder paprika salt and pepper stirring well to distribute the spices evenly.
- Build the Chili Base:
- Add minced garlic diced tomatoes with green chiles and drained chili beans to the skillet. Stir everything together then reduce heat allowing it to simmer for 5 minutes so the flavors meld nicely.
- Combine with Potatoes and Cheese:
- Add the crispy potatoes to the skillet stirring gently to combine without breaking the potato cubes. Sprinkle the shredded cheddar cheese evenly over the top.
- Melt the Cheese:
- Transfer the skillet to a preheated oven at 200 degrees Celsius or 400 degrees Fahrenheit for just a few minutes until the cheese melts and bubbles.
- Add Final Touches:
- Remove from oven and garnish with chopped green onions. Serve immediately with optional sour cream and jalapeños for extra creaminess and spice.
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Cheddar cheese is my favorite ingredient here because when it melts it becomes luxuriously creamy and ties all the savory elements together. This dish always brings back memories of cozy weekend dinners where everyone gathered around the skillet to share stories and laughter as they passed around the toppings.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. When reheating cover it loosely with foil to prevent the cheese from drying out and warm gently in the oven or microwave. Potatoes will soften over time so it’s best eaten fresh but still tasty after reheating.
Ingredient Substitutions
- Use ground turkey or chicken instead of beef for a leaner option
- Swap cheddar for pepper jack or Monterey Jack for a milder or spicier cheese experience
- Canned black beans or kidney beans can replace chili beans if desired
- If fresh onions are not available use frozen diced onions or onion flakes in a pinch
Serving Suggestions
- Serve alongside a crisp green salad or steamed vegetables to add some lightness to the meal
- Offer extra sour cream and hot sauce on the side so everyone can customize their bowl
- A cold beer or a tangy lemonade pairs well with the bold flavors in this skillet
Recipe FAQs
- → How do I achieve crispy potatoes without an air fryer?
Toss the potato cubes with olive oil and spices, then bake on a sheet pan at 400°F (200°C) for 25-30 minutes, turning occasionally for even crispness.
- → Can I use a different type of cheese instead of cheddar?
Yes, cheeses like Monterey Jack or mozzarella melt well and complement the savory and spicy flavors in this dish.
- → What level of spiciness can I expect?
The chili powder, green chiles, and optional jalapeños provide moderate heat, which can be adjusted by reducing or omitting spicy ingredients.
- → Is it necessary to drain the canned chili beans and tomatoes?
Draining these prevents excess moisture, helping maintain the desired texture and preventing the dish from becoming soggy.
- → How can I make this dish gluten-free?
All main ingredients are naturally gluten-free; just ensure your canned goods and seasonings are labeled gluten-free to avoid cross-contamination.
- → What are good garnishes to finish this skillet?
Chopped green onions add freshness, while sour cream and jalapeños offer creamy coolness and extra heat if desired.