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
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 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
