Description
These Ground Beef and Potato Enchiladas combine crispy seasoned potatoes with savory ground beef in a flavorful enchilada sauce, topped with melted cheddar and pepper jack cheese. Perfect for a comforting, hearty Mexican-inspired dinner that’s easy to prepare and bake.
Ingredients
Units
Scale
Main Ingredients
- 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
- 28 oz Can of Red Enchilada Sauce
- 14-16 Yellow or White Corn Tortillas (can use flour tortillas if preferred)
- 1 cup Shredded Sharp Cheddar Cheese
- 1 cup Shredded Pepper Jack Cheese
Toppings (Optional)
- Lettuce
- Sour Cream
- Tomatoes
Instructions
- Cook the Potatoes: Heat 2 tablespoons of cooking oil in a large skillet over medium heat. Add the frozen diced potatoes and season them with 2 teaspoons of adobo seasoning, 1 teaspoon of garlic powder, and 1/4 teaspoon crushed dried jalapeno flakes. Cook, stirring occasionally, until the potatoes are crispy and golden, about 15 minutes. Once done, set the potatoes aside.
- Prepare the Beef Mixture: In the same skillet, add the ground beef along with 1/2 diced yellow onion and 4 minced garlic cloves. Cook until the beef is browned and the onion is softened, about 7-8 minutes. Drain excess grease from the skillet. Then stir in 1 packet of taco seasoning, 7 ounces of diced green chilies, and 1/2 cup of the red enchilada sauce. Finally, mix in the cooked crispy potatoes to blend all the flavors.
- Warm the Tortillas: Microwave the tortillas wrapped in damp paper towels for 1 minute to make them pliable and easy to roll. Alternatively, you can lightly fry the tortillas in oil for softness and flavor.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread 1/2 cup of enchilada sauce evenly on the bottom. Spoon the beef and potato mixture onto each tortilla, roll them up tightly, and place them seam-side down in the baking dish in a single layer.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle 1 cup of shredded sharp cheddar and 1 cup of shredded pepper jack cheese on top of the sauce.
- Bake: Bake the enchiladas in the preheated oven for 15 minutes or until the cheese is completely melted and bubbly. Remove from the oven and let cool slightly before serving.
Notes
- Storage and Leftovers: Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through.
- Freezing: Allow the enchiladas to cool completely before wrapping the entire baking dish tightly with foil or portioning into freezer-safe containers. Freeze for up to 2 months.
- Reheating Frozen Enchiladas: Thaw overnight in the refrigerator, then reheat covered with foil at 350°F (175°C) until warmed through or microwave individual portions.
Nutrition
- Serving Size: 1 enchilada (approx.)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 75 mg
