Description
A hearty and comforting dish combining crispy roasted potatoes, beefy chili, and melty cheese, perfect for weeknight dinners or potlucks.
Ingredients
- 2 pounds russet or Yukon gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 pound ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ounce chili seasoning
- 15 ounces chili beans or kidney beans, drained
- 14.5 ounces diced tomatoes with green chiles
- 1/2 cup beef broth or water
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack or pepper jack cheese
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Instructions
- 1. Preheat your oven to 400°F.
- 2. Toss the diced potatoes with olive oil, salt, pepper, smoked paprika, and garlic powder until evenly coated.
- 3. Spread the seasoned potatoes in a greased 9×13 inch baking dish and roast for 20 minutes, or until tender and golden.
- 4. While the potatoes are roasting, heat a skillet over medium-high heat. Add ground beef and onion, and cook until beef is browned, about 7 to 8 minutes.
- 5. Drain excess fat, stir in minced garlic, and cook for 1 minute.
- 6. Add chili seasoning, drained beans, diced tomatoes, and beef broth. Simmer for 5 to 7 minutes.
- 7. Once the potatoes are roasted, reduce the oven temperature to 375°F. Pour the chili mixture evenly over the roasted potatoes.
- 8. Top with shredded cheddar and Monterey Jack cheese, then bake uncovered for 15 to 20 minutes until the cheese is melted and bubbly.
- 9. Let cool for 5 minutes before serving. Garnish with sour cream, sliced green onions, and jalapeño slices if desired.