Ingredients

Scale

2 tbsp olive oil or butter

1 1/2 lbs Yukon gold or russet potatoes, diced small

1/2 lb ground beef or turkey

1/2 cup diced onion

1 clove garlic, minced

1 tbsp tomato paste

1 tsp chili powder

1/2 tsp cumin

Salt and pepper to taste

1/2 cup canned black beans (optional)

1/2 cup canned diced tomatoes (drained)

1/2 cup shredded cheddar or Mexican blend cheese

Optional toppings: sour cream, green onions, jalapeños

Instructions

1. Heat oil or butter in a large skillet over medium heat. Add diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender. Transfer to a plate and set aside.

2. In the same skillet, cook ground beef or turkey with diced onion until browned. Drain excess fat if needed.

3. Stir in garlic, tomato paste, chili powder, cumin, salt, and pepper. Cook 1–2 minutes.

4. Add diced tomatoes and black beans (if using). Simmer 3–4 minutes until thickened.

5. Return cooked potatoes to the skillet and toss everything together.

6. Top with shredded cheese. Cover skillet and cook 1–2 minutes until cheese is melted.

7. Serve hot with optional toppings like sour cream or green onions.

Notes

Make it vegetarian by skipping the meat and doubling the beans.

Use sweet potatoes for a twist.

Great as a meal or hearty side dish.

Author: Mila Bryn
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner, Skillet
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 460
Sugar: 4g
Sodium: 540mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 24g
Cholesterol: 60mg

Keywords: chili cheese potato skillet, one-pan comfort food, easy weeknight skillet dinner