Chili Cheese Potato Skillet
A delicious and hearty dish combining cubed potatoes, savory ground beef, and zesty chili beans, topped with melted cheddar cheese.
Ingrédients
For the Potatoes
- 5 pieces small to medium potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt for potatoes
- 1/2 teaspoon black pepper for potatoes
- 1/2 teaspoon garlic powder for potatoes
- 1/2 teaspoon paprika for potatoes
For the Beef Mixture
- 450 grams ground beef
- 1 pieces onion, chopped
- 1/2 teaspoon salt for beef
- 1/2 teaspoon black pepper for beef
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 teaspoons chili powder
- 1 tablespoon minced garlic
- 280 grams diced tomatoes and green chiles, drained
- 440 grams chili beans, drained
- 170 grams shredded cheddar cheese
- 2 pieces green onions, chopped
- to taste sour cream, to serve
- to taste sliced jalapeños, to serve
Instructions
Preparation
- Start by peeling your potatoes and cutting them into evenly sized cubes. Gather all your other ingredients.
Cooking the Potatoes
- In a large skillet, add olive oil over medium-high heat. Once hot, toss in the seasoned potatoes with salt, pepper, garlic powder, and paprika. Cook until crispy outside and tender inside for about 20-25 minutes.
Cooking the Beef
- In another skillet, brown the ground beef over medium-high heat for about 5-7 minutes. Drain excess fat.
Add Onions and Spices
- Add the chopped onion to the beef. Cook until softened for about 3-4 minutes. Season with salt, pepper, onion powder, paprika, and chili powder.
Combine Ingredients
- Stir in the minced garlic and drained tomatoes and green chiles. Let simmer for about 5 minutes.
- Fold in the drained chili beans gently.
- Add the cooked potatoes to the beef mixture, stirring gently.
Cheese and Broiling
- Sprinkle shredded cheddar cheese over the mixture. Transfer to a preheated oven at 200°C and broil for 3-5 minutes.
Serving
- Remove from oven, sprinkle with chopped green onions, and serve hot with toppings like sour cream and jalapeños.
Notes
To store, cool completely and transfer to an airtight container. Keeps for 3-4 days in the refrigerator.