This recipe was born out of my love for chili cheese fries. I know it’s not smart or healthy to stop by the neighborhood Sonic for my chili cheese fix…so I made these at home with ingredients we had on hand. Easy, cheap, and so delicious! Serve it with Ranch dressing and it knocks it out of the park.
Chili Cheese Taters
Preheat oven to 375.
Thinly slice three to four white potatoes, and start cooking them in 4 tbsp of butter, in a skillet. I drizzled a bit of olive oil over them once they started cooking too. (About 1 tbsp olive oil or less.)
Add one teaspoon of salt, and about ¼ tsp pepper over the potatoes. Cook them until they are starting to get tender, 15-20 minutes.
Meanwhile, brown 1 pound of ground beef in another skillet. Add about ½ cup of the onions and 2 cloves of garlic.
Cook until the meat is browned and onions are tender, then add 1 can of Rotel tomatoes.
Add the following spices to the meat:
1 tsp salt
½ tsp pepper
1 tbsp chili powder
1 tbsp paprika
½ tsp garlic powder
1-2 tsp cumin
Stir it all together and cook over medium heat for just a minute or two.
In the potato skillet, arrange the taters in as even a layer as you can.
Pour the meat mixture over the taters.
Add enough grated cheese to cover the top of the meat. (I piled it on…so it was around a cup or more.)
Put the whole skillet into the oven for about 20 minutes to crisp the cheese on top.