Ground Beef Potato Enchiladas (Printer-Friendly)
Hearty enchiladas with taco-seasoned beef, crispy potatoes, and a rich layer of cheddar and pepper jack cheese.
# What You'll Need:
→ Filling
01 -
1 lb ground beef (80-85% lean)
02 -
2 cups frozen diced potatoes
03 -
1 tsp adobo seasoning
04 -
1/2 tsp garlic powder
05 -
1/4 tsp crushed dried jalapeño flakes
06 -
1 small yellow onion, diced (about 1 cup)
07 -
2 cloves garlic, minced
08 -
1 tbsp taco seasoning
09 -
1 can (4 oz) diced green chilies, drained
→ Sauce & Tortillas
10 -
1 can (10 oz) red enchilada sauce
11 -
12 corn tortillas
12 -
1 tbsp cooking oil (canola or avocado)
→ Cheese
13 -
1 cup shredded sharp cheddar cheese
14 -
1 cup shredded pepper jack cheese
→ Toppings (optional)
15 -
Shredded lettuce
16 -
Sour cream
17 -
Chopped tomatoes
18 -
Sliced green onions
# Steps to Follow:
01 -
Heat cooking oil in a skillet over medium-high heat. Add frozen diced potatoes, adobo seasoning, garlic powder, and crushed jalapeño flakes. Cook, stirring occasionally, until potatoes are golden and crisp, about 15 minutes. Remove and set aside.
02 -
In the same skillet, brown ground beef with diced onion and minced garlic over medium heat until beef is fully cooked and onions are softened. Drain excess fat.
03 -
Add taco seasoning, diced green chilies, half of the enchilada sauce, and the cooked crispy potatoes to the beef mixture. Stir gently to combine without overmixing.
04 -
Wrap tortillas in a damp paper towel and microwave for 60 seconds or lightly fry each tortilla in oil until flexible to prevent cracking during rolling.
05 -
Spread a thin layer of enchilada sauce on the bottom of a greased baking dish. Spoon filling onto each tortilla, roll tightly, and place seam-side down in the dish.
06 -
Pour remaining enchilada sauce evenly over tortillas and sprinkle shredded cheddar and pepper jack cheese across the top.
07 -
Bake uncovered in a preheated 375°F (190°C) oven for 15 minutes or until cheese is melted and sauce is bubbly. Remove from oven and let rest for 5 minutes before serving with preferred toppings.
# Extra Suggestions:
01 -
For best texture, shred your own cheese and warm tortillas thoroughly before assembly to prevent cracking.
02 -
These enchiladas freeze well; cool completely before freezing and thaw overnight in the refrigerator before reheating.