Servings: 4 people
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!
Notes
If you don't have an air fryer you can bake the potatoes in the oven on a sheet pan at 400 degrees F for about 25-30 minutes, or until they are cooked to your liking.
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