I absolutely love this Ground Beef and Potato Enchiladas Recipe because it combines the comforting heartiness of potatoes with the savory spice of ground beef in the most satisfying way. It’s one of those meals that feels cozy and familiar but brings a fun twist to traditional enchiladas, making it perfect for family dinners or casual get-togethers. You’ll find that the blend of crispy potatoes with cheesy, spicy beef inside tender tortillas is truly unforgettable.
When I first tried this recipe, I was amazed at how easy it came together and how the simple ingredients transformed into such a flavorful dish. Whether you’re short on time but want a homemade meal or just craving that irresistible Tex-Mex vibe, this Ground Beef and Potato Enchiladas Recipe is a winner you’ll return to again and again.
Why You’ll Love This Recipe
- Perfect Comfort Food: The combination of crispy potatoes and seasoned beef inside enchiladas hits all the cozy meal cravings.
- Simple Ingredients: You likely already have most of these pantry staples, making it a go-to easy dinner solution.
- Crowd Pleaser: My family goes crazy for these enchiladas — they’re great for weeknights or weekend gatherings.
- Make Ahead Friendly: You can prep the filling in advance and assemble when ready, saving time on busy days.
Ingredients You’ll Need
The ingredients come together beautifully to create a balanced flavor profile — the spices add zing, the potatoes bring texture, and the cheeses melt perfectly. I recommend using frozen diced potatoes since they cook up crispy and save prep time.
- Cooking Oil: Use a neutral oil like vegetable or canola for frying the potatoes and beef evenly without overpowering flavors.
- Frozen Diced Potatoes: They crisp up nicely and absorb the seasoning well; you don’t have to worry about peeling or dicing fresh ones.
- Adobo Seasoning: Brings a smoky depth—feel free to adjust based on your heat preference.
- Garlic Powder: Enhances the savory notes without the risk of burning fresh garlic during potato frying.
- Crushed Dried Jalapeno Flakes: Adds just the right kick; skip or add more depending on your heat tolerance.
- Ground Beef: Choose 80/20 for good flavor and juiciness.
- Yellow Onion: Diced small, it sweetens the beef mixture and blends in nicely.
- Garlic Cloves: Minced fresh for a punch of aromatic flavor in the beef.
- Taco Seasoning: The classic Tex-Mex seasoning mix that ties the beef filling together.
- Diced Green Chilies: Adds a mild tang and subtle heat throughout.
- Red Enchilada Sauce: The rich sauce coats the enchiladas and bakes into the cheese, keeping everything moist.
- Corn Tortillas: Yellow or white are traditional, but feel free to swap for flour if that’s your family’s favorite.
- Sharp Cheddar Cheese: Melts with a slightly tangy bite, balancing the spicy flavors.
- Pepper Jack Cheese: Adds creamy heat and gooey texture on top.
- Toppings (Optional): Think lettuce, sour cream, tomatoes, or anything fresh to brighten the dish.
Variations
One of the things I love about this Ground Beef and Potato Enchiladas Recipe is how easy it is to customize. You can switch up the cheese, experiment with different spices, or even swap proteins to suit your taste or dietary needs.
- Vegetarian Variation: Replace ground beef with seasoned black beans or sautéed mushrooms for a hearty meatless option I’ve tried and loved.
- Cheese Variations: I’ve swapped the cheddar and pepper jack for a Monterey Jack and mozzarella combo for a milder, creamier finish that works well if you prefer less spice.
- Spice Level Adjustments: If you like it hotter, add fresh jalapenos or chipotle powder to the beef mixture—my spice-loving friends rave about this tweak.
- Make it Gluten-Free: Use corn tortillas labeled gluten-free and double-check your taco seasoning to keep it safe for sensitive diets.
How to Make Ground Beef and Potato Enchiladas Recipe
Step 1: Crisp Up the Potatoes
Start by heating the cooking oil in a large skillet over medium-high heat. Toss in the frozen diced potatoes and season them with the adobo seasoning, garlic powder, and crushed dried jalapeno flakes. Stir occasionally, letting the potatoes cook until they get golden and crispy—about 15 minutes. You’ll want to get that great texture here because it adds a wonderful contrast inside the enchiladas. Once done, remove them to a plate and set aside.
Step 2: Cook the Beef Mixture
In the same skillet, add the ground beef along with the diced yellow onion and minced garlic cloves. Cook over medium heat, breaking up the beef, until it’s nicely browned and the onions are soft. Drain any excess grease to keep it from getting oily. Next, sprinkle in the taco seasoning, add the diced green chilies, and pour in half a cup of enchilada sauce. Stir everything together, then fold in the crispy potatoes you cooked earlier. This filling is where all the flavors meld to amazing effect.
Step 3: Prep the Tortillas
To make the tortillas pliable and easy to roll, microwave them wrapped in damp paper towels for about a minute. Alternatively, you can lightly fry them in a bit of oil for a slightly crispy edge—both methods work well. Warming the tortillas prevents them from cracking when you roll them with the filling.
Step 4: Assemble and Bake
Spread half a cup of enchilada sauce evenly over the bottom of a greased 9×13-inch baking dish. Spoon a generous scoop of the beef and potato mixture into each tortilla, roll them up tightly, and place seam-side down in the dish. Once you’ve filled the baking dish, pour the remaining enchilada sauce over the top and sprinkle on the sharp cheddar and pepper jack cheese. Pop the whole dish in a 375°F oven and bake for 15 minutes or until the cheese has melted and is bubbling — you’ll know it’s ready by the golden, gooey top.
Pro Tips for Making Ground Beef and Potato Enchiladas Recipe
- Crisp Those Potatoes: Don’t rush the potatoes; getting them crispy before mixing keeps the enchiladas from becoming soggy.
- Drain Grease Thoroughly: This ensures the beef filling isn’t greasy, which can make the dish heavy.
- Warm Your Tortillas: Wrapping tortillas in a damp paper towel before microwaving prevents cracking and makes rolling easier.
- Don’t Overfill: Fill each tortilla just enough to roll without tearing—less is more for perfect enchiladas.
How to Serve Ground Beef and Potato Enchiladas Recipe
Garnishes
I always top mine with a dollop of cool sour cream, some chopped fresh lettuce for crunch, and diced tomatoes for brightness. Sometimes I add sliced green onions or a sprinkle of fresh cilantro to lift all those rich flavors. These fresh garnishes give a nice contrast to the warm cheesy enchiladas and make every bite more refreshing.
Side Dishes
You can’t go wrong pairing these enchiladas with Mexican rice or refried beans for a classic combo. I also like to serve a simple side salad with avocado and lime dressing to balance out the richness. And if you’re feeling adventurous, add some pickled jalapenos or a serving of guacamole on the side.
Creative Ways to Present
For a fun twist at parties, try serving them as enchilada sliders by using smaller tortillas and baking them in a muffin tin. Another idea I’ve done is layering the filling and sauce in a casserole style and topping it with cheese for an enchilada bake. This looks impressive and saves time rolling tortillas!
Make Ahead and Storage
Storing Leftovers
I store leftovers covered tightly in the refrigerator — they keep well for up to 3 days. The flavors actually deepen overnight, so I often enjoy them even more the next day. Just make sure to cool them completely before sealing.
Freezing
This recipe freezes beautifully! After baking and cooling, I portion the enchiladas into airtight containers and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently in the oven to revive their fresh-baked taste.
Reheating
To keep them from drying out when reheating, cover the enchiladas with foil and warm in a 350°F oven for about 15 minutes. If you’re in a hurry, microwaving works fine, but the oven method keeps the tortillas tender and cheese melty without sogginess.
FAQs
-
Can I use fresh potatoes instead of frozen diced potatoes?
Absolutely! Just dice fresh potatoes into small cubes and parboil them for a few minutes before frying to ensure they cook through and crisp up nicely. It takes a bit more prep but works well if you prefer fresh over frozen.
-
Can I make this recipe ahead of time and bake later?
Yes, you can prepare the filling and assemble the enchiladas, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
-
What if I don’t have red enchilada sauce?
If you don’t have enchilada sauce on hand, you can make a quick substitute with tomato sauce, chili powder, garlic powder, and a splash of broth to mimic the flavor. It won’t be quite the same but still tasty!
-
Can I use flour tortillas instead of corn?
Definitely! Flour tortillas tend to be softer and easier to roll without breaking, which some find easier to work with. Just warm them before rolling for best results.
Final Thoughts
This Ground Beef and Potato Enchiladas Recipe holds a special place in my kitchen because it’s both comforting and packed with flavor, yet so approachable to make. I love how everyone’s faces light up when I bring this out – it’s a dish that feels like a big, warm hug. If you’re looking for a hearty, satisfying meal that’s a bit different from your usual enchiladas, I encourage you to give this one a try. You’ll enjoy the ease of making it just as much as the delicious results!
Print
Ground Beef and Potato Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Ground Beef and Potato Enchiladas combine crispy seasoned potatoes with flavorful ground beef, seasoned with taco spices and green chiles, all wrapped in soft corn tortillas and baked in a rich red enchilada sauce topped with melted cheddar and pepper jack cheese. This hearty and delicious Mexican-inspired dish is perfect for a family dinner and can be customized with your favorite toppings like sour cream, lettuce, and tomatoes.
Ingredients
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 substitute with flour tortillas if preferred)
- 1 cup Shredded Sharp Cheddar Cheese
- 1 cup Shredded Pepper Jack Cheese
Optional Toppings
- Lettuce
- Sour Cream
- Diced Tomatoes
- Any other toppings you like
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 of crushed dried jalapeno flakes. Cook the potatoes until they are crispy and golden, about 15 minutes, stirring occasionally to avoid burning. Once done, remove from heat and set aside.
- Prepare the Ground Beef Mixture: In the same skillet, add the ground beef along with the diced half yellow onion and minced 4 garlic cloves. Cook over medium heat until the beef is browned and the onions are translucent, about 7-10 minutes. Drain off any excess grease. Stir in 1 packet of taco seasoning, the 7 oz can of diced green chilies, and 1/2 cup of the red enchilada sauce. Mix well and finally stir in the cooked crispy potatoes. Remove from heat.
- Warm the Tortillas: Wrap 14 to 16 corn tortillas in damp paper towels and microwave for about 1 minute to soften them. Alternatively, you can lightly fry the tortillas in oil for a few seconds on each side to make them more pliable and add flavor.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread 1/2 cup of the red enchilada sauce evenly across the bottom of a greased 9×13-inch baking dish. Take each warmed tortilla and fill it with a generous amount of the beef and potato mixture. Roll each tortilla tightly and place it seam-side down in the baking dish, lining them up snugly next to each other.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle 1 cup of shredded sharp cheddar cheese and 1 cup of shredded pepper jack cheese evenly over the top to cover the enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for 15 minutes or until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from the oven and let cool for a few minutes before serving. Garnish with your favorite toppings such as lettuce, sour cream, diced tomatoes, or any other preferred accompaniments.
Notes
- Using frozen diced potatoes saves time and provides a nice crispy texture once cooked.
- For a spicier dish, add more crushed jalapeno flakes or use a hotter enchilada sauce.
- You can substitute corn tortillas with flour tortillas if preferred.
- To make this dish lighter, use reduced-fat cheese and lean ground beef.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 enchilada (approximate)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 65 mg
