Peel, wash, and dice the potatoes into cubes. In a large mixing bowl, toss the potatoes with olive oil, salt, pepper, garlic powder, and paprika until they are evenly coated.

Arrange the seasoned potatoes in a single layer in the air fryer basket. Cook at 200°C (392°F) for 25 minutes, shaking the basket halfway through, until they are golden and crisp.

In a large skillet over medium-high heat, brown the ground beef along with the chopped onion, breaking up the meat as it cooks. Once fully browned, drain any excess fat from the skillet.

Add salt, pepper, onion powder, paprika, and chili powder into the beef mixture. Stir in minced garlic, diced tomatoes with green chiles, and drained chili beans. Simmer on low for 5 minutes to allow the flavors to meld together.

Fold the cooked potatoes into the skillet with the beef and bean mixture. Spread the shredded cheddar cheese evenly over the surface.

Transfer the skillet to a preheated oven at 200°C (392°F) for 3–5 minutes, or until the cheese is melted and bubbly.

Carefully remove the skillet from the oven. Top with chopped green onions and serve hot, adding a dollop of sour cream and sliced jalapeños on the side.