Golden Ground Beef Enchiladas

These ground beef and potato enchiladas bring together a rich blend of flavors wrapped in warm tortillas and smothered in tangy enchilada sauce. Crispy seasoned potatoes and savory taco spiced beef fill each roll topped with molten cheddar and pepper jack cheese for a melty finish. This recipe offers comforting Tex Mex vibes perfect for weeknight dinners freezer friendly meals and those moments when you need a dish everyone will ask for seconds.

I made this one a chilly Sunday craving something warm and filling. My family devoured the entire pan and immediately wanted it again for the next day. It has since become our go to when comfort food calls.

Ingredients

• Cooking oil: necessary for crisping the potatoes Choose neutral oils like canola or avocado oil that can handle medium high heat well
• Frozen diced potatoes: these cook quickly get nicely golden and provide texture Look for brands with minimal additives just potatoes and maybe a bit of salt
• Adobo seasoning: delivers a smoky savory base packed with garlic and cumin flavors Pick a blend with fresh aroma and balanced spices
• Garlic powder: enhances the garlic notes in the potatoes Use fresh smelling powder for the best punch
• Crushed dried jalapeno flakes: adds mild heat Be sure the flakes are fresh to maintain vibrant spice
• Ground beef: 80 to 85 percent lean balances moisture and flavor Grass fed is a tasty upgrade if available
• Yellow onion diced: sweetens the filling and adds moisture Choose firm onions without blemishes
• Garlic cloves minced: fresh garlic brightens the filling Peel and chop just before cooking for maximum aroma
• Taco seasoning: signature Tex Mex flavors Seek a low sodium mix so you can adjust seasoning yourself
• Can of diced green chilies: brings mild heat and tang Opt for fire roasted versions to deepen flavor
• Can of red enchilada sauce: coats everything and binds flavors Look for natural sauce without added sugars
• Corn tortillas: sturdy traditional choice for rolling Pick brands with simple ingredients or try homemade If preferred use flour tortillas
• Shredded sharp cheddar cheese: melts smoothly adds richness Best to shred fresh from a block for ultimate melt
• Shredded pepper jack cheese: gooey with a mild spicy kick Freshly shredded gives better texture and flavor
• Fresh toppings such as lettuce sour cream chopped tomatoes and sliced green onions: add contrast and freshness

Instructions

Prep the potatoes:

Cook diced potatoes in hot oil with adobo seasoning garlic powder and crushed jalapeno flakes. Stir and turn often to ensure even browning. Cook for about fifteen minutes until the potatoes are a deep golden crisp. Remove and set aside to keep them crunchy.

Brown the beef and aromatics:

Using the same skillet brown ground beef with diced yellow onion and freshly minced garlic. Cook over medium heat stirring occasionally until the meat is fully cooked no pink remains and onions are translucent. Drain off excess fat to keep the filling from becoming greasy.

Combine the filling:

Sprinkle taco seasoning evenly over the beef then mix in the can of diced green chilies. Pour in half a cup of enchilada sauce and add in the crispy potatoes. Stir gently to blend everything without mashing the potatoes.

Soften the tortillas:

Wrap tortillas in a damp paper towel and microwave for sixty seconds until pliable. Alternatively lightly fry each tortilla in a bit of oil. This prevents them from cracking when rolled.

Assemble the enchiladas:

Spoon a generous amount of filling onto each tortilla. Roll up snugly and place seam side down in a greased baking dish that has a thin layer of enchilada sauce spread on the bottom.

Sauce and cheese:

Pour the remaining enchilada sauce evenly over the rolled tortillas. Cover everything with shredded sharp cheddar and pepper jack cheese until nicely coated.

Bake and finish:

Place the baking dish in a 375 degree oven. Bake uncovered for about fifteen minutes or until the cheese is melted bubbly and the sauce is warmed through. Remove from the oven and let cool five minutes before serving with your favorite fresh toppings.

My absolute favorite part is the cheese blend. The sharp cheddar combined with pepper jack creates a gooey flavorful top every time I bake this. My kids always rush to the table when they smell the melty cheese coming out of the oven and we sneak extra handfuls before serving the cheese pull is pure magic.

Storage Tips

Cool enchiladas completely before refrigerating. Store in airtight containers and enjoy within four days. To freeze wrap the pan tightly in foil or divide into portions inside sealed containers. Thaw overnight in the fridge before reheating and warm covered with foil in a 350 degree oven until fully heated through.

Ingredient Substitutions

Swap ground beef with ground turkey or plant based meat for a lighter filling. If you cannot find adobo seasoning mix cumin smoked paprika and extra garlic together. Homemade or store bought enchilada sauce both work as long as it is thick and richly spiced. Monterey Jack can replace pepper jack for a milder melt.

Serving Suggestions

Add cool crunchy shredded lettuce fresh chopped tomatoes and a dollop of sour cream for contrast. The fresh toppings brighten the rich cheesy rolls and serving alongside Mexican rice or a refreshing corn salad makes a fuller meal. They reheat well and make a tasty lunch or dinner the next day.

These enchiladas are perfect for weeknight dinners and also make great leftovers. They reheat well and freeze beautifully for easy meals later.

Common Recipe Questions

→ What kind of potatoes work best?

Frozen diced potatoes cook quickly and crisp well, but freshly cubed russet or Yukon gold potatoes offer great texture too.

→ Can I use flour tortillas instead of corn?

Yes, flour tortillas make a softer alternative if you prefer or if corn tortillas are unavailable.

→ How can I make the filling spicier?

Add extra crushed jalapeño flakes or choose spicier green chiles to increase heat according to taste.

→ What cheese is best for topping?

A mix of sharp cheddar and pepper jack provides a creamy, tangy melt with a subtle spicy kick.

→ How do I store and reheat leftovers?

Store in an airtight container refrigerated up to four days. Reheat in microwave or oven until warmed through.

→ Can I freeze this dish for later?

Yes, cool completely, cover tightly, freeze, then thaw overnight in the fridge before reheating.