Ground Beef and Potato Enchiladas (Print Version)
Corn tortillas filled with seasoned ground beef, crispy diced potatoes, and green chilies, rolled and topped with red enchilada sauce and melted cheddar and pepper jack cheese.
# Ingredients:
→ For the Potatoes
01 -
2 tablespoons cooking oil
02 -
16 oz frozen diced potatoes
03 -
2 teaspoons adobo seasoning
04 -
1 teaspoon garlic powder
05 -
1/4 teaspoon crushed dried jalapeño flakes
→ For the Beef Filling
06 -
1 lb ground beef
07 -
1/2 yellow onion, diced
08 -
4 cloves garlic, minced
09 -
1 packet taco seasoning
10 -
7 oz can diced green chilies
→ For Assembly
11 -
28 oz can red enchilada sauce
12 -
14 to 16 yellow or white corn tortillas (can use flour if you prefer)
13 -
1 cup shredded sharp cheddar cheese
14 -
1 cup shredded pepper jack cheese
→ Optional Toppings
15 -
Shredded lettuce
16 -
Sour cream
17 -
Diced tomatoes
18 -
Any other toppings you like
# Instructions:
01 -
Heat the oil in a large skillet over medium-high heat. Add the frozen diced potatoes and season with adobo seasoning, garlic powder, and jalapeño flakes. Cook for about 15 minutes, stirring occasionally, until the potatoes are crispy and golden. Remove from the skillet and set aside.
02 -
In the same skillet, cook the ground beef with the diced onion and minced garlic until the beef is browned and cooked through. Drain any excess grease. Add the taco seasoning, diced green chilies, and 1/2 cup of the enchilada sauce. Stir in the cooked potatoes and mix well.
03 -
Microwave the tortillas wrapped in damp paper towels for about 1 minute to make them pliable. Or you can lightly fry them in oil if you prefer.
04 -
Preheat your oven to 375 degrees. Spread about 1/2 cup of enchilada sauce in the bottom of a greased 9x13 inch baking dish. Fill each tortilla with some of the beef and potato mixture, roll it up, and place it seam-side down in the baking dish. Repeat with all the tortillas.
05 -
Pour the remaining enchilada sauce over the top of the rolled enchiladas. Sprinkle with the shredded cheddar and pepper jack cheese. Bake for 15 minutes, or until the cheese is melted and bubbly.
06 -
Top with your favorite toppings like lettuce, sour cream, tomatoes, or whatever you like. These are so good!
# Notes:
01 -
Using frozen diced potatoes makes this recipe super quick and easy.
02 -
Warming the tortillas makes them pliable so they won't crack when you roll them.
03 -
You can use flour tortillas if you prefer, but corn tortillas are traditional for enchiladas.
04 -
These are freezer-friendly! Assemble but don't bake, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding 10-15 extra minutes.
05 -
Leftovers keep in the fridge for 3-4 days and reheat beautifully.