Skillet Chili-Cheese Fry Bake

Autumn can be busy, as we dive into the back-to-school swing, fall sports and feel the pressure to get outside and enjoy the great weather before winter arrives. These jam-packed days leave me looking for quick, comforting dinner recipes with minimal ingredient lists and crowd-pleasing flavors. If this scenario sounds familiar, I think I may have just the dish to solve everything. It’s simple, but still has tons of flavor and spice. Oh, and there are cheese fries involved. Who on earth does not love cheesy fries?

To start, round up your ingredients (see exact list of ingredients below).

Brown the beef and chopped onion in a large, oven-proof skillet.

Once the beef is browned, add the tomato paste, tomatoes and seasonings. Stir it up and let it cook a few minutes more.

Stir in the pinto beans. Feel free to substitute any of your favorite beans—black or kidney would be great!

Smooth the chili out and a third of the cheese and half the fries.

Add a little more cheese and the rest of the fries.

Top with the remaining cheese.

Carefully remove skillet from oven and let stand for five minutes.

Serve in bowls or plates sprinkled with crumbled bacon and chopped red onion.