Description
These Ground Beef and Potato Enchiladas offer a flavorful twist on a classic Mexican dish, combining crispy seasoned potatoes with savory ground beef, all wrapped in tortillas and topped with melted cheese and enchilada sauce. Perfect for a comforting dinner that’s easy to prepare and full of bold flavors.
Ingredients
Units
Scale
For the Filling
- 2 tbsp Cooking Oil
- 16 oz Frozen Diced Potatoes
- 2 tsp Adobo Seasoning
- 1 tsp Garlic Powder
- 1/4 tsp Crushed Dried Jalapeno Flakes
- 1 lb Ground Beef
- 1/2 Yellow Onion, Diced
- 4 Garlic Cloves, Minced
- 1 packet Taco Seasoning
- 7 oz Can of Diced Green Chilies
For Assembly and Baking
- 28 oz Can of Red Enchilada Sauce
- 14-16 Yellow or White Corn Tortillas (flour tortillas can be used if preferred)
- 1 cup Shredded Sharp Cheddar Cheese
- 1 cup Shredded Pepper Jack Cheese
Optional Toppings
- Lettuce
- Sour Cream
- Tomatoes
- Other preferred toppings
Instructions
- Cook the Potatoes: Heat the cooking oil in a large skillet over medium heat. Add the frozen diced potatoes, then season with adobo seasoning, garlic powder, and crushed jalapeno flakes. Cook the potatoes, stirring occasionally, until they are crispy and cooked through, about 15 minutes. Once done, remove from heat and set aside.
- Prepare the Ground Beef Mixture: In the same skillet, add the ground beef, diced yellow onion, and minced garlic. Cook over medium-high heat until the beef is browned and the onions are softened, about 6-8 minutes. Drain any excess grease. Stir in the taco seasoning packet, diced green chilies, and ½ cup of the red enchilada sauce. Mix well, then fold in the cooked crispy potatoes until everything is combined.
- Warm the Tortillas: Wrap the tortillas in damp paper towels and microwave them for 1 minute to make them pliable. Alternatively, lightly fry them in oil until soft and pliable, but not crispy.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread ½ cup of red enchilada sauce evenly on the bottom of a greased 9×13-inch baking dish. Fill each tortilla with the beef and potato mixture, roll them up tightly, and place them seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded sharp cheddar and pepper jack cheeses on top to cover the surface.
- Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 15 minutes, or until the cheese is completely melted, bubbly, and slightly golden.
- Serve: Remove from the oven and let it cool for a few minutes. Serve warm with optional toppings like lettuce, sour cream, and tomatoes for added freshness and flavor.
Notes
- You can substitute frozen diced potatoes with fresh diced potatoes if preferred; just increase cooking time accordingly to ensure they are fully cooked and crispy.
- If you want a spicier dish, increase the crushed jalapeno flakes or add some chopped fresh jalapenos to the filling.
- To make this recipe gluten-free, ensure the taco seasoning and enchilada sauce are gluten-free and use corn tortillas.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, replace ground beef with cooked beans or a plant-based meat substitute and use vegetarian taco seasoning.
Nutrition
- Serving Size: 1 enchilada (approx.)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
