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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oven to 425°F. Toss the potatoes with olive oil, salt, pepper, and garlic powder. Roast on a sheet pan for 25–30 minutes, flipping once, until browned and crispy.
Brown the ground beef and onion in a large oven-safe skillet over medium-high heat. Drain excess grease if needed.
Add garlic, chili powder, cumin, smoked paprika, and onion powder. Cook about 30 seconds until fragrant.
Stir in tomato paste, Rotel, tomato sauce, and Worcestershire. Simmer 5–7 minutes until the mixture is thick and almost scoopable.
Fold the crispy potatoes into the chili mixture gently, or leave the potatoes mostly underneath and spoon the chili over them to preserve more texture.
Cover with cheddar and Monterey Jack.
Broil for 2–4 minutes until the cheese is melted and bubbling.
Finish with sour cream, green onions, and jalapeños.
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For extra crispiness, ensure the potatoes are well spaced on the sheet pan during roasting.
If you prefer a spicier dish, add more chili powder or include some diced jalapeños in the chili mixture.
Can I use a different type of cheese?
Yes, you can substitute with any cheese that melts well, such as mozzarella or pepper jack.
How can I make this dish vegetarian?
Replace the ground beef with a plant-based meat substitute or additional vegetables like bell peppers and mushrooms.
Can I prepare this dish in advance?
You can prepare the chili mixture ahead of time and store it in the refrigerator. Reheat and assemble with freshly roasted potatoes before serving.
What can I serve with this dish?
This skillet is great on its own but can be paired with a fresh salad or crusty bread.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
