This Hearty One-Pan Chili Cheese Potato Skillet is the ultimate comfort food mash-up, combining crispy roasted potatoes with a rich, savory chili. Packed with seasoned beef, beans, and melted cheddar, it is like a loaded chili cheese fry dinner that you can feel good about serving to the whole family.
With textures ranging from crunchy potatoes to tender beans and gooey cheese, this skillet meal is satisfying, flavorful, and incredibly easy to throw together on a busy night.
Recipe Details
- Flavor Profile: A savory, slightly spicy chili base seasoned with cumin and paprika pairs perfectly with the earthy, crispy potatoes and sharp cheddar cheese.
- Texture: Air-fried potatoes provide a crispy foundation that holds up well against the hearty beef and bean mixture, finished with a smooth cheese melt.
- Time: 10 minutes prep, 25 minutes cook time.
- Difficulty: Easy. It involves air frying potatoes and making a simple skillet chili.
What Youāll Need
To make this recipe, you will need an air fryer to get the potatoes nice and crispy (though an oven works too). A large oven-safe skillet (like cast iron) is essential for cooking the beef and melting the cheese at the end. The ingredients rely on pantry staples like canned beans and tomatoes, fresh potatoes, and ground beef for a protein-packed meal.
Ingredient Notes
- Potatoes ā Use 5 small/medium potatoes. Russet or Yukon Gold work best. Cubing them small ensures they get crispy in the air fryer and mix well with the chili.
- Ground Beef ā Lean ground beef (1 lb) provides the meaty base. Browning it with onions builds the first layer of flavor.
- Chili Beans ā Canned chili beans (usually pinto or kidney beans in a mild sauce) add instant depth. Be sure to drain them so the skillet doesn’t get too soupy.
- Diced Tomatoes and Green Chiles ā A can of Rotel (or similar) adds acidity, moisture, and a zesty kick to the beef mixture.
- Cheddar Cheese ā Shredded cheddar is the classic choice for chili cheese dishes. It melts beautifully over the top.
- Seasoning Blend ā A homemade mix of chili powder, onion powder, paprika, salt, and pepper seasons the beef perfectly.
- Garlic ā Fresh minced garlic adds aromatic punch to the skillet.
Add-ins and Substitutions
- Cooking Method ā If you don’t have an air fryer, roast the potatoes in the oven at 400Ā°F for 30-40 minutes until crisp.
- Beans ā You can swap chili beans for black beans or kidney beans if you prefer.
- Spice Level ā Adjust the chili powder or add cayenne pepper if you want more heat.
- Toppings ā Go wild with toppings! Sour cream, jalapeƱos, avocado, and salsa are all excellent choices.
How to Make Hearty One-Pan Chili Cheese Potato Skillet
- Prep Potatoes: Peel, wash, and cut the potatoes into bite-sized cubes. Toss them in a bowl with a drizzle of olive oil and a sprinkle of salt, pepper, garlic powder, and paprika (measure with your heart!).
- Crisp Potatoes: Cook the potatoes in the air fryer at 400 degrees F for about 25 minutes, shaking the basket at least a couple of times to ensure even browning.
- Brown Beef: While potatoes cook, heat a large oven-safe skillet over medium-high heat. Brown the ground beef with the chopped onion.
- Season: Season the beef with the salt, pepper, onion powder, paprika, and chili powder (or use a packet of chili seasoning). Stir well. Once the beef is fully cooked, drain any extra grease from the skillet.
- Simmer Chili Base: Add the minced garlic, the drained can of diced tomatoes and green chiles, and the drained chili beans. Stir everything together well and let it simmer on the stove for a few minutes while the potatoes finish cooking.
- Combine: Add the crispy air-fried potatoes to the skillet and stir gently to combine them with the chili mixture.
- Melt Cheese: Top the skillet with the shredded cheddar cheese. Place the skillet in the oven at 400 degrees F for just a few minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and top with chopped green onions. Serve hot with sour cream and jalapeƱos.
Pro Tip: Using the air fryer for the potatoes is a game changer. It ensures they stay crispy even after being mixed with the moist chili ingredients, preventing the “mushy potato” texture you sometimes get in casseroles.
Recipe Tips
- Potato Size: Cut the potatoes into uniform cubes so they cook at the same rate. 1/2-inch cubes are perfect for bite-sized eating.
- Drain the Cans: Make sure to drain both the tomatoes and the beans. If you add all the liquid, the skillet will be too runny and the potatoes will get soggy quickly.
- Oven Safety: Ensure your skillet is oven-safe before putting it under the broiler/oven heat. Cast iron is ideal.
FAQs
- Can I use ground turkey? Yes, ground turkey works perfectly as a lighter substitute. You may need to add a little oil when browning since it is leaner.
- Can I make this all in one pan without an air fryer? You can, but you would need to fry the potatoes in the skillet first, remove them, cook the beef, and then combine. The air fryer method saves active cooking time.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Serving Suggestions
- Cornbread: A slice of sweet cornbread is the perfect side to soak up any extra chili sauce.
- Salad: A simple green salad with ranch dressing provides a cool, crisp contrast to the hot, spicy skillet.
- Dip: Serve with tortilla chips for scooping up the chili cheese goodness.
Make This Recipe in Advance
- Potato Prep: You can cube the potatoes and store them in water in the fridge (drain and dry before cooking).
- Spice Mix: Measure out all the spices into a small jar so you can just dump them in when cooking.
Hearty One-Pan Chili Cheese Potato Skillet
- Total Time: 35 minutes
- Yield: 4-6 Servings 1x
Description
This Hearty One-Pan Chili Cheese Potato Skillet is the ultimate comfort food mash-up, combining crispy roasted potatoes with a rich, savory chili. Packed with seasoned beef, beans, and melted Cheddar, it is like a loaded chili cheese fry dinner that you can feel good about serving to the whole family. With textures ranging from crunchy potatoes to tender beans and gooey cheese, this skillet meal is satisfying, flavorful, and incredibly easy to throw together on a busy night.
Ingredients
The Crispy Potatoes
- 5 small/medium potatoes (Russet or Yukon Gold), washed and cut into 1/2-inch cubes
- Olive oil (for drizzling)
- Seasonings: Garlic powder, paprika, salt, and pepper (measure with your heart!)
The Chili Beef Base
- 1 lb ground beef
- 1 onion, chopped
- 1 tablespoon minced garlic
- 1 (10 oz) can diced tomatoes and green chiles (e.g., Rotel), drained
- 1 (15.5 oz) can chili beans, drained
Seasoning blend:
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
The Toppings
- 1 1/2 cups shredded Cheddar cheese
- 2 green onions, chopped
- Sour cream and sliced jalapeƱos (for serving)
Instructions
Prep Potatoes
Preheat air fryer to 400Ā°F (200Ā°C). Place potato cubes in a bowl. Toss with a drizzle of olive oil and a generous sprinkle of salt, pepper, garlic powder, and paprika.
Crisp Potatoes
Cook potatoes in the air fryer for 25 minutes, shaking the basket halfway through to ensure even browning. Goal: You want them golden and crispy on the outside.
Brown Beef
While potatoes cook, heat a large oven-safe skillet (like cast iron) over medium-high heat. Add the ground beef and chopped onion. Cook until beef is browned; drain excess grease.
Season & Simmer
Add the salt, pepper, onion powder, paprika, and chili powder to the beef. Stir well. Add the minced garlic, drained diced tomatoes/chiles, and drained chili beans. Stir and let simmer for a few minutes to meld flavors.
Combine
Add the crispy air-fried potatoes into the skillet with the chili mixture. Stir gently to combine.
Melt Cheese
Top the skillet with the shredded Cheddar cheese.
Bake
Place the skillet in the oven (still at 400Ā°F if preheated, or use the broiler) for 3ā5 minutes, just until the cheese is melted and bubbly.
Serve
Remove carefully (handle will be hot!). Top with green onions, sour cream, and jalapeƱos.
Notes
Air Fryer Advantage: Cooking the potatoes in the air fryer first ensures they stay crispy even when mixed with the chili. If you boil them or cook them in the sauce, they will turn to mush.
Drain the Cans: It is crucial to drain both the tomatoes and the beans. If you add the liquid, the skillet will be too runny and the potatoes will lose their crunch.
No Air Fryer? Roast the seasoned potato cubes in the oven at 400Ā°F for 30ā40 minutes until crisp, then proceed with the recipe.
Uniform Cuts: Cut the potatoes into small, uniform 1/2-inch cubes so they cook quickly and are easy to eat in a single bite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner / Skillet
- Method: Air Fryer / Stovetop
- Cuisine: American Comfort
Nutrition
- Serving Size: 1/5 of Skillet
- Calories: 490
- Sugar: 4g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg
Keywords: chili cheese potatoes, loaded potato skillet, air fryer dinner recipes, ground beef skillet, one pan meals, kid friendly dinner, cast iron recipes
