Ultimate Chili Cheese Potato Bake
This hearty Chili Cheese Potato Bake combines crispy roasted potatoes, savory homemade chili, and plenty of melted cheddar and Monterey Jack cheese for the ultimate comforting family dinner.
Equipment
- 9x13-inch baking dish
- large skillet
- mixing bowl
- cutting board
- chef's knife
- wooden spoon
Ingredients
- 2 lb russet or Yukon Gold potatoes, diced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 oz chili seasoning
- 15 oz chili beans or kidney beans, drained
- 14.5 oz 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
Instructions
- Preheat oven to 400°F. Toss the diced potatoes with olive oil, salt, pepper, smoked paprika, and garlic powder. Spread into a greased 9×13-inch baking dish and roast for 20 minutes until tender and lightly golden.
- Meanwhile, cook the ground beef and diced onion in a large skillet over medium-high heat for 7–8 minutes until browned. Add the garlic and cook for 1 minute. Drain excess fat, then stir in chili seasoning, beans, diced tomatoes, and beef broth. Simmer for 5–7 minutes until slightly thickened. Season with salt and pepper to taste.
- Reduce oven temperature to 375°F. Pour the chili mixture evenly over the roasted potatoes and sprinkle with the cheddar and Monterey Jack cheeses.
- Bake uncovered for 15–20 minutes until the cheese is melted and bubbly. Broil for 1–2 minutes if desired for a golden finish.
- Let the casserole cool for 5 minutes before serving. Garnish with sour cream, sliced green onions, and jalapeño slices if desired.
Notes
For extra flavor, broil the casserole for 1–2 minutes until golden. Garnish with sour cream, sliced green onions, and jalapeños if desired. Leftovers keep well refrigerated for up to 3 days and reheat beautifully.