Description
These Ground Beef and Potato Enchiladas combine crispy seasoned potatoes with savory ground beef in a delicious enchilada sauce, topped with melted cheddar and pepper jack cheese. Perfect for a comforting and flavorful 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 (you can use flour if you prefer)
- 1 cup Shredded Sharp Cheddar
- 1 cup Shredded Pepper Jack
Toppings (Optional)
- Lettuce
- Sour Cream
- Tomatoes
Instructions
- Cook Potatoes: Heat oil in a large skillet over medium heat. Add frozen diced potatoes and season with adobo seasoning, garlic powder, and crushed dried jalapeno flakes. Cook, stirring occasionally, until the potatoes are crispy and golden brown, about 15 minutes. Remove from skillet and set aside.
- Prepare Ground Beef Mixture: In the same skillet, add ground beef, diced onion, and minced garlic cloves. Cook over medium heat until the beef is browned and the onions are softened, about 7-10 minutes. Drain excess grease. Stir in the taco seasoning packet, canned diced green chilies, and ½ cup of the red enchilada sauce. Finally, fold in the cooked crispy potatoes to combine all ingredients thoroughly.
- Warm Tortillas: Microwave the tortillas wrapped in damp paper towels for about 1 minute to make them pliable. Alternatively, lightly fry them in a bit of oil until soft and flexible.
- Assemble Enchiladas: Spread ½ cup of the red enchilada sauce evenly over the bottom of a greased 9×13-inch baking dish. Spoon the beef and potato filling onto each tortilla, roll them up tightly, and place each seam-side down in the baking dish, lining them up side by side.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded sharp cheddar and pepper jack cheeses generously on top.
- Bake: Preheat oven to 375°F (190°C). Bake the enchiladas uncovered for 15 minutes or until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from oven and let cool slightly before serving. Add your favorite toppings such as lettuce, sour cream, and chopped tomatoes if desired.
Notes
- Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days.
- Freezing: Allow 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. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat covered with foil in a 350°F oven until warmed through, or microwave individual portions until hot.
Nutrition
- Serving Size: 1 enchilada (approximate)
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
