Chili Cheese Potato Skillet

This chili cheese potato skillet is the kind of dish that hits all the comfort food notes with crispy seasoned potatoes, savory ground beef, and melted cheddar melding together beautifully. It’s simple to make, warming, and perfect for busy weeknights or casual family dinners. The layers of chili beans and mild tomatoes bring just the right balance, while fresh green onions, sour cream, and jalapeños add a fresh and spicy finish.

I first made this on a chilly evening when I wanted something hearty and fast and now my family asks for it at least once a week. It’s become a reliable comfort food winner that I always look forward to cooking.

Ingredients

• Small or medium potatoes: These crisp up nicely to form a golden base. Choose ones that are firm without green spots or sprouting.
• Olive oil salt pepper garlic powder and paprika: Coating the potatoes with these creates a flavorful and crunchy crust. Use extra virgin olive oil for the best taste.
• Ground beef: Lean beef adds meaty richness and heartiness. Look for bright red meat with minimal fat for a cleaner flavor.
• Onion: Adds a sweet aromatic base. Pick firm onions that feel heavy and have no soft or blemished areas.
• Chili powder onion powder and paprika: These spices bring warmth and a mild smoky depth. Spanish paprika works great here.
• Minced garlic: Gives a punchy depth and a fresh punch. Always opt for fresh garlic cloves if you can.
• Diced tomatoes and green chiles: This blend balances the chili with some brightness and mild heat. Choose cans with firm tomato chunks.
• Chili beans: Adds substance and tenderness. Choose quality beans that hold shape but are tender.
• Shredded cheddar cheese: Melts beautifully over the skillet for a gooey finish. Sharper cheddar will provide more flavor complexity.
• Green onions: For added crunch and a fresh burst of color. Choose bunches with bright green tops and no wilting.
• Sour cream: Adds a creamy cooling element. Use thick whole milk sour cream for richness.
• Jalapeños: Provide extra heat and zing. Fresh jalapeños bring more spice but jarred works too for convenience.

Instructions

Prep the Potatoes:

Peel, wash, and chop the potatoes into bite sized cubes. Toss them thoroughly in olive oil, salt, pepper, garlic powder, and paprika so every piece gets seasoned. This coating is key to building crispiness and flavor.

Crisp the Potatoes:

Place the potatoes in an air fryer set at 400 degrees Fahrenheit and cook for about 25 minutes. Shake the basket a few times during cooking to make sure all sides get evenly golden and crispy. If you don’t have an air fryer, baking on a sheet pan at the same temperature works just as well.

Brown the Beef and Onion:

While the potatoes crisp, heat a large skillet over medium high heat. Add the ground beef and chopped onion, breaking the meat up as it cooks. When the beef is browned with no pink left, sprinkle the chili powder, onion powder, paprika, salt, and pepper over the mixture and stir well to coat. Drain excess grease to keep it lighter.

Simmer the Chili Mix:

Add minced garlic, drained diced tomatoes and green chiles, plus drained chili beans to the skillet. Stir everything together and let it bubble gently for about five minutes, giving the flavors time to meld into a hearty chili base.

Combine Potatoes and Chili:

When the potatoes come out crispy, fold them gently into the skillet with the chili mixture. Stir carefully so the potatoes get coated but remain intact.

Melt the Cheese:

Generously sprinkle shredded cheddar cheese over the top of the skillet. Slide it into a preheated oven at 400 degrees Fahrenheit for a few minutes until the cheese melts and bubbles invitingly.

Finish and Serve:

Top the skillet with chopped green onions for freshness. Serve hot, with optional sour cream and jalapeños on the side so everyone can add just the right amount of cooling creaminess or spicy kick.

Potatoes always remind me of cozy winter nights with my family. The crispy golden edges were my favorite part as a kid and I still sneak those corners right off the pan before anyone else can.

Storage Tips

Store leftovers covered in the refrigerator for up to three days. To keep some crispness, reheat in the oven instead of the microwave whenever you can. This dish is best eaten fresh because the potatoes soften and lose their crunch when frozen.

Ingredient Substitutions

Swap ground turkey or chicken for beef if you want a lighter option. Vegetarian meat crumbles work well too for a meatless version. Black beans can replace chili beans without losing that hearty texture. Cheeses like pepper jack or Monterey Jack add extra flavor and a little heat.

Serving Suggestions

Although hearty on its own, serving this skillet with a crisp green salad adds a refreshing crunch. Roasted vegetables or warm flour tortillas are great sides to soak up any leftover chili. This dish also works wonderfully served family style right from the pan.

This skillet is perfect for busy weeknights and easy to customize with different toppings. Serve hot with sour cream and jalapeños for a cooling or spicy finish.

Common Recipe Questions

→ Can I bake the potatoes instead of air frying?

Yes, baking on a sheet pan at 400°F for about 25-30 minutes yields crispy, golden potatoes similar to air frying.

→ What ground meats work well here?

Ground beef is traditional for rich flavor, but ground turkey or chicken work nicely for a lighter option.

→ Which toppings complement this dish?

Fresh green onions, sour cream, and sliced jalapeños bring brightness, creaminess, and a gentle heat to balance the skillet.

→ Can this skillet be prepared ahead of time?

Components can be prepped in advance; reheat gently and add cheese just before serving to maintain texture.

→ How spicy is the finished dish?

The heat is mild from chili powder and optional jalapeños, allowing easy adjustment according to preference.

→ What sides pair well with this skillet?

A simple green salad, cornbread, or roasted vegetables complement the hearty skillet perfectly.