Chili Cheese Potato Skillet
If you are looking for a delicious and hearty dinner the whole family will love, this Chili Cheese Potato Skillet won’t disappoint!
There’s nothing better than chili covered in cheese over crispy air fried potatoes. Leftovers reheat well and this mixture also makes awesome chili cheese potato burritos!
The dinner is made with ground beef, chili beans, chili seasoning, crispy potatoes, and cheddar cheese.
Disclosure: Cooking in the Midwest participates in affiliate advertising programs. As an Amazon Associate, I earn from qualifying purchases made through my website.
Potato Skillets have become a favorite at my house because they are cheap, easy, and super customizable!
If you are looking for other variations the Garlic Parmesan Chicken Potato Skillet is one of my all time favorite creations!
The family also really likes BBQ Chicken and Potatoes and this Cheeseburger Potato Skillet version.
Ingredients
- 5 small/medium potatoes
- olive oil + salt, pepper, garlic powder, and paprika (for potatoes)
- 1 lb ground beef
- 1 onion, chopped
- Chili Seasoning
- Minced garlic
- Diced tomatoes and green chiles, drained
- Chili beans, drained
- Shredded cheddar cheese
- Green onions, chopped
- Sour cream
- Jalapeños
Make Chili Cheese Potato Skillet
To start making this super easy dinner recipe, prep your potatoes.
Peel, wash, and cut them up into cubes. Toss the potatoes with olive oil, salt, pepper, garlic powder, and paprika (I don’t use exact measurements for this part).
Cook the potatoes in the air fryer at 400 degrees F for about 25 minutes shaking them around at least a couple times while they cook.
If you don’t have an air fryer you can bake them in the oven at 400 degrees F for about 30 minutes, or until they are cooked to your liking.
Heat a large skillet over medium-high heat and brown 1 lb of ground beef with a chopped onion. Season with a chili seasoning packet or a homemade blend!
If making it with a homemade seasoning blend I like using 1/2 tsp each of salt and pepper, 1 tsp each of onion powder and paprika, and 2 tsp of chili powder.
Stir everything together well. Once the beef is fully cooked, drain any extra grease from the skillet.
Add 1 tbsp of minced garlic, the can of drained diced tomatoes and green chiles, and drained chili beans.
I used mild Rotel and chili beans, but you could kick the heat up by using a hot version for either.
Stir everything together well and let it simmer on the stove for a few minutes while the potatoes finish cooking.
Add the crispy potatoes to the skillet, stir, and top with shredded cheddar cheese.
Put the skillet in the oven at 400 degrees F for just a few minutes to melt the cheese.
If you don’t want to heat up your oven, you could put a lid on the skillet and let it sit on the stove until the cheese melts.
Serve Chili Cheese Potato Skillet
Once the cheese is melted, it’s time to eat! Top with chopped green onions. Serve with sour cream and jalapeños.
We didn’t have any extra sides with this meal, but you could serve it with a salad or an easy vegetable like green beans or roasted broccoli.
You will love this recipe, because it’s easy, pretty quick to make, and it is delicious comfort food!
Leftovers reheat pretty well and this mixture also makes awesome burritos.
Tips and Frequently Asked Questions
- Serve this casserole with a salad or any vegetable your family enjoys.
- I used shredded cheddar cheese, but you could use shredded colby jack instead! I also prefer to shred my cheese from blocks for a better melting consistency.
- I used Mild Rotel, but you could use spicy or even add some jalapenos to the meat mixture for a kick of heat!
- If you don’t have an air fryer you can bake them in the oven at 400 degrees F for about 30 minutes, or until they are cooked to your liking.
- You can use a chili seasoning packet or make a homemade blend of chili seasoning. If making a homemade blend I like to use 1/2 tsp each of salt and pepper, 1 tsp each of onion powder and paprika, and 2 tsp of chili powder.
Similar Recipes
Ingredients
- 5 small/medium potatoes
- olive oil + salt, pepper, garlic powder, and paprika (for potatoes)
- 1 lb ground beef
- 1 onion chopped
- 1/2 tsp each salt and pepper
- 1 tsp each onion powder and 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 1/2 cups shredded cheddar cheese
- 2 green onions chopped
- Sour cream
- Jalapeños
Instructions
- First, prep your potatoes. Peel, wash, and cut them up into cubes. Toss the potatoes with olive oil, salt, pepper, garlic powder, and paprika (I don’t use exact measurements for this part).
- Cook the potatoes in the air fryer at 400 degrees F for about 25 minutes shaking them around at least a couple times while they cook.
- Heat a large skillet over medium-high heat and brown 1 lb of ground beef with a chopped onion. Season with Chili seasoning. You can use a chili seasoning packet or the seasoning blend I have listed. Stir everything together well. Once the beef is fully cooked, drain any extra grease from the skillet.
- Add 1 tbsp of minced garlic, the can of drained diced tomatoes and green chiles, and drained chili beans. Stir everything together well and let it simmer on the stove for a few minutes while the potatoes finish cooking.
- Add the crispy potatoes to the skillet, stir, and top with shredded cheddar cheese. Put the skillet in the oven at 400 degrees F for just a few minutes to melt the cheese.
- Top with chopped green onions. Serve with sour cream and jalapeños. Enjoy!