Name: Irresistible 4-Ingredient Chili Cheese Potato Skillet Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 4 cups diced potatoes (peeled or unpeeled); 1 tbsp olive oil; 1 lb ground beef or ground turkey; 1/2 onion, chopped; 1 clove garlic, minced; 1 cup canned diced tomatoes (drained); 1 cup canned chili beans or kidney beans (optional); 1 1/2 tsp chili powder; 1/2 tsp cumin; Salt & pepper to taste; 1 cup shredded cheddar cheese; Sour cream (for topping); Sliced jalapeños & green onions (for garnish); Optional: dash of smoked paprika

Jump to Recipe

Oh my goodness, let me tell you about my absolute favorite weeknight lifesaver – this Chili Cheese Potato Skillet! It’s the dish I make when I’m craving something hearty but don’t want to fuss with a million pans. Picture this: crispy golden potatoes, savory ground beef, and that glorious melted cheddar all coming together in one beautiful skillet. I first threw this together on a busy Tuesday when my kids were begging for “something cheesy” and my husband wanted “something meaty” – and voila! This became our new go-to comfort food that everyone actually agrees on. The best part? You probably have most of these ingredients in your pantry right now.

Why You’ll Love This Chili Cheese Potato Skillet

Listen, this isn’t just another skillet recipe – this is the kind of meal that’ll have you scraping the pan for every last cheesy bite! Here’s why it’s become my weeknight hero:

One pan wonder: Less dishes mean more time to relax (or let’s be real, scroll through your phone guilt-free while it cooks)
Comfort in every forkful: That perfect combo of crispy potatoes, savory beef, and melty cheese is basically a hug for your taste buds
Ready in a flash: From fridge to table in about 35 minutes – faster than pizza delivery!
Totally your call: Want it spicier? Add jalapeños. Need veggies? Toss in peppers. The skillet’s your canvas!

Ingredients for Chili Cheese Potato Skillet

Okay, let’s gather our cast of characters for this flavor party! Here’s what you’ll need to make the magic happen in your skillet:

4 cups diced potatoes – I like leaving the skins on for extra texture (and less work!)
1 tbsp olive oil – For getting those potatoes perfectly golden
1 lb ground beef – Or turkey if you’re feeling lighter
1/2 onion, chopped – Yellow or white, whatever’s hanging out in your pantry
1 clove garlic, minced – Fresh is best, but I won’t judge if you use the jarred stuff
1 cup canned diced tomatoes – Drained or you’ll have a soupy situation
1 cup chili beans (optional) – I love kidney beans here for extra heartiness
1 1/2 tsp chili powder – The flavor backbone of our dish
1/2 tsp cumin – For that warm, earthy note
Salt & pepper – To taste, obviously!
1 cup shredded cheddar cheese – Packed! More is always better with cheese
Sour cream, jalapeños & green onions – For that gorgeous finishing touch
Smoked paprika (optional) – Just a dash adds amazing depth

See? Nothing fancy – just simple, delicious ingredients that work together like best friends at a potluck!

Equipment You’ll Need

Before we dive in, let’s grab our kitchen tools – and trust me, you won’t need anything fancy! Here’s the short list:

A large skillet – My trusty 12-inch cast iron works perfectly
Wooden spoon or spatula – For all that delicious stirring
Sharp knife & cutting board – For prepping our veggies
Measuring spoons – Because eyeballing spices never works out for me!

That’s it! No special gadgets required – just basic kitchen essentials you probably already have.

How to Make Chili Cheese Potato Skillet

Alright, let’s get cooking! This Chili Cheese Potato Skillet comes together in three simple steps – each one building layers of flavor that’ll have everyone asking for seconds. I’ll walk you through each stage so you get that perfect crispy-meets-cheesy texture every time.

Step 1: Cook the Potatoes

First things first – let’s get those potatoes golden and delicious! Heat your olive oil in the skillet over medium heat (you’ll know it’s ready when a potato cube sizzles gently). Toss in your diced potatoes and spread them out in an even layer. Here’s my secret: resist stirring for the first 5 minutes! This lets them develop that perfect crispy crust. After that initial crisp-up, stir every 3-4 minutes until they’re tender when pierced with a fork and golden all over – about 12-15 minutes total. I like to sneak a taste here (chef’s privilege!) and sprinkle with a pinch of salt. Transfer them to a plate for now – we’ll bring them back for the grand finale!

Step 2: Brown the Beef and Aromatics

Now, in that same glorious skillet (no need to wash it – all those potato bits add flavor!), add your ground beef, onions, and garlic. Break up the meat with your spoon as it cooks. Once there’s no pink left – about 5-7 minutes – here’s the important part: tilt the skillet and spoon out most of the fat (I use an old can for this). Leave just about a tablespoon for flavor. Stir in your drained tomatoes, chili powder, cumin, and a good pinch of salt and pepper. Let this simmer for 2 minutes – just enough time for all those spices to wake up and become best friends. Your kitchen should smell incredible right now!

Step 3: Combine and Melt Cheese

Time for the magic! Return those gorgeous potatoes to the skillet and gently mix everything together – you want every bite to have a bit of everything. Now, the best part: sprinkle that mountain of cheddar cheese evenly over the top. Cover the skillet with a lid (or foil if you don’t have one) and reduce heat to low. In just 2-3 minutes, you’ll have the most beautiful blanket of melted cheese. Last step: dollop with sour cream, scatter some jalapeños and green onions, and maybe a dusting of smoked paprika if you’re feeling fancy. Serve it right from the skillet for maximum wow factor – just be careful, that handle stays hot!

Tips for the Best Chili Cheese Potato Skillet

Want to take your skillet game to the next level? After making this dish more times than I can count (my kids request it weekly!), here are my absolute can’t-live-without tips:

Cheat with precooked potatoes: On crazy busy nights, I grab pre-diced potatoes from the produce section or even use leftover roasted potatoes – cuts cooking time in half!
Let the cheese get happy: Take the cheese out of the fridge while you prep – room temp cheese melts so much smoother and faster.
Veggie boost: Toss in diced bell peppers or zucchini when cooking the onions – extra nutrients without changing the flavor much.
Cheese swap magic: No cheddar? Pepper jack gives a spicy kick, while mozzarella makes it extra stretchy and fun.
Rest time matters: Let it sit 5 minutes after melting the cheese – everything settles into perfect harmony.

Trust me, these little tricks make all the difference between good and “oh my gosh, can I have this every night?” good!

Variations and Substitutions

One of my favorite things about this Chili Cheese Potato Skillet is how easily you can mix it up based on what’s in your fridge or dietary needs! Here are some of my go-to twists:

Meat swaps: Ground turkey works beautifully (just add an extra drizzle of oil since it’s leaner). For vegetarian nights, I love using plant-based crumbles or even lentils!
Cheese alternatives: Vegan cheddar melts surprisingly well, or try pepper jack for extra kick. My lactose-intolerant friend swears by aged gouda.
Veggie additions: Toss in diced bell peppers with the onions, or stir in spinach at the end – it wilts perfectly into the cheesy goodness.
Heat lovers: Double the chili powder or add a diced chipotle pepper for serious spice.

The beauty of skillet meals? They’re practically begging for your personal touch!

Serving Suggestions

Oh, let me tell you how we love to serve this Chili Cheese Potato Skillet in my house! It’s practically a meal by itself, but I always keep some crusty cornbread or warm tortillas on the side for scooping up every last cheesy bite. On nights when I’m feeling fancy, I’ll toss together a simple green salad with avocado – the cool crunch balances the rich skillet perfectly. Don’t skip the garnishes though! That dollop of sour cream, sprinkle of green onions, and pop of jalapeño make each bite special. Pro tip: serve it right in the skillet at the table for maximum oohs and ahhs!

Storing and Reheating

Leftovers? No problem! This Chili Cheese Potato Skillet keeps beautifully in the fridge for up to 3 days – just cover it tightly or pop it in an airtight container. When you’re ready to enjoy it again, reheat gently in the microwave (stir halfway through) or warm it up in a skillet over low heat with a splash of water to keep it moist. The cheese might not look as pretty the second time around, but trust me – it’ll taste just as amazing!

Nutrition Information

Okay, let’s talk numbers – but remember these are estimates that can change based on your exact ingredients! For one hearty serving of this Chili Cheese Potato Skillet, you’re looking at:

Calories: Around 480
Fat: 25g (10g saturated)
Protein: 23g – not bad for comfort food!
Carbs: 35g with 6g fiber

Using leaner meat or less cheese? Your numbers will be lower. Going wild with toppings? Well… no judgment here! The important thing is enjoying every delicious bite.

Frequently Asked Questions

I’ve gotten so many questions about this Chili Cheese Potato Skillet over the years – here are the ones that pop up most often with my tried-and-true answers!

Can I use frozen potatoes to save time?
Absolutely! Frozen diced potatoes work great in this Tex-Mex potato dinner – just add them straight from the freezer and cook a few extra minutes until they’re golden. No need to thaw first!

How can I make this one-pan cheesy beef skillet spicier?
Oh, I love this question! Double the chili powder, add a pinch of cayenne, or mix in diced jalapeños with the onions. My husband swears by stirring in a spoonful of chipotle peppers in adobo sauce – talk about a flavor explosion!

What’s the best cheese for this loaded dinner skillet?
Sharp cheddar is my go-to for that classic flavor, but pepper jack makes it extra fun! For maximum meltiness, grab block cheese and shred it yourself – those pre-shredded bags have anti-caking agents that can make it grainy.

Can I prep this ground beef and potato recipe ahead?
You bet! Cook the potatoes and beef mixture separately, then refrigerate for up to 2 days. When ready, just reheat together in the skillet and add the cheese – fresh and melty every time!

Share Your Feedback

Did you make this Chili Cheese Potato Skillet? I’d love to hear how it turned out! Leave a comment below or tag me on social – nothing makes me happier than seeing your cheesy skillet creations!

Irresistible 4-Ingredient Chili Cheese Potato Skillet Recipe