Description
These Ground Beef and Potato Enchiladas combine crispy seasoned diced potatoes and savory ground beef in a flavorful enchilada sauce, topped with melted sharp cheddar and pepper jack cheese. A comforting, hearty Mexican-inspired baked dish perfect for family dinners.
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 (or 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 with 2 teaspoons adobo seasoning, 1 teaspoon garlic powder, and 1/4 teaspoon crushed dried jalapeno flakes. Cook until the potatoes are crispy and heated through, about 15 minutes. Once done, set the potatoes aside.
- Prepare the Ground Beef Mixture: In the same skillet, add the ground beef along with 1/2 diced yellow onion and 4 minced garlic cloves. Cook, stirring frequently, until the beef is browned and the onions are softened. Drain any excess grease. Stir in 1 packet of taco seasoning, 7 oz can of diced green chilies, and 1/2 cup of red enchilada sauce. Mix well, then fold in the cooked crispy potatoes.
- Warm the Tortillas: Microwave the corn or flour tortillas wrapped in damp paper towels for about 1 minute to make them pliable. Alternatively, you can lightly fry them in oil until soft and pliable.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread 1/2 cup of red enchilada sauce evenly on the bottom of a greased 9×13-inch baking dish. Fill each tortilla with a generous spoonful of the beef and potato mixture, roll tightly, and place seam-side down in the dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle 1 cup shredded sharp cheddar and 1 cup shredded pepper jack cheese on top.
- Bake to Finish: Place the baking dish in the preheated oven and bake for 15 minutes, or until the cheese is melted, bubbly, and slightly golden.
Notes
- Storage: Store any leftover enchiladas in an airtight container in the refrigerator for up to 4 days.
- Freezing: Allow the enchiladas to cool completely before tightly wrapping the whole baking dish with foil or dividing into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat leftovers covered with foil in the oven at 350°F (175°C) until heated through, or warm individual servings in the microwave.
- You can substitute corn tortillas with flour tortillas if preferred.
- Customize toppings as you like with lettuce, sour cream, tomatoes, or other favorites.
Nutrition
- Serving Size: 1 enchilada (approximate)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: thirty-five g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 70 mg
