Ground Beef Potato Enchiladas

This hearty Ground Beef and Potato Enchiladas recipe blends crispy seasoned potatoes with savory tacospiced ground beef, all wrapped in warm corn tortillas and baked under a blanket of rich enchilada sauce and bubbling cheese. It offers a satisfying Tex Mex dinner that is perfect for busy weeknights or makeahead meals when comfort and ease are top priorities.

I first made these on a chilly Sunday when I wanted something filling but simple. My family devoured the entire pan and begged for leftovers the next day. This dish has become the comfort food they always ask for when they want something warm and satisfying.

Ingredients

• Cooking oil: which helps potatoes crisp up in the skillet. Use a neutral oil like canola or avocado to handle mediumhigh heat
• Frozen diced potatoes: cook quickly and get golden and crispy. Choose brands with just potatoes and maybe a little salt for best texture
• Adobo seasoning: adds a smoky savory foundation. Look for a blend with garlic and cumin for richer flavor
• Garlic powder: strengthens the garlic notes and integrates smoothly into the potatoes. Fresh smelling powder works best
• Crushed dried jalapeno flakes: provide gentle heat. Make sure they are fresh so the heat is pronounced
• Ground beef: should be 80 to 85 percent lean for perfect moisture. Grassfed options enhance flavor if available
• Yellow onion: diced adds sweetness and moisture. Pick firm onions without spots
• Fresh minced garlic cloves: wake up and brighten the spices and beef. Slice just before cooking for maximum aroma
• Taco seasoning: delivers classic Tex Mex zest. A low sodium blend lets you control the saltiness
• Can of diced green chilies: bring mild heat and tanginess. Fire roasted chilies add an extra layer of flavor
• Can of red enchilada sauce: holds everything together. Choose one without added sugars for an authentic taste
• Corn tortillas: are traditional and sturdy enough for rolling. Pick ones with minimal ingredients or make your own. Flour tortillas can be swapped if you prefer
• Shredded sharp cheddar cheese: melts well and adds richness. Block cheese shredded fresh melts best
• Shredded pepper jack cheese: adds gooeyness and subtle heat. Freshly shredded works better than prepackaged
• Fresh toppings: like lettuce, sour cream, chopped tomatoes, and sliced green onions add fresh contrast

Instructions

Prep the potatoes:

Cook diced potatoes in hot oil with adobo seasoning, garlic powder, and jalapeno flakes. Stir and flip them occasionally until deeply golden and crispy, about fifteen minutes. Remove and keep aside to maintain crispiness.

Brown the beef and aromatics:

In the same skillet, brown the ground beef along with diced onion and freshly minced garlic over medium heat. Cook until the beef is fully browned with no pink remaining and the onions soften. Drain any excess fat.

Combine the filling:

Add taco seasoning, green chilies, and half a cup of enchilada sauce to the beef mixture. Stir in the crispy potatoes. Mix gently so flavors meld but the potatoes retain their texture.

Soften the tortillas:

Wrap a stack of tortillas in a damp paper towel and microwave for one minute until flexible or lightly fry each tortilla in a bit more oil. This prevents cracking when rolling.

Assemble the enchiladas:

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

Sauce and cheese:

Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle both sharp cheddar and pepper jack cheeses generously across the top until completely covered.

Bake and finish:

Place the pan in a hot 375degree oven and bake uncovered for about fifteen minutes until the cheese is melted and sauce bubbly. Let rest for five minutes before serving alongside fresh toppings.

One of my favorite parts is the mix of sharp cheddar with pepper jack cheese. The cheese bubbling up creates a gooey, irresistible top that has my kids running to the table every time. We often sneak extra cheese on top because that cheesy pull really is pure magic.

Storage Tips

Allow the enchiladas to cool completely before storing. Use an airtight container to keep in the fridge for up to four days. For freezing, cover tightly with foil or divide into individual airtight portions. Always thaw overnight in the refrigerator before reheating. Warm covered with foil in a 350degree oven until heated through.

Ingredient Substitutions

Ground turkey or plantbased meat alternatives can be used for a lighter version. If adobo seasoning is unavailable, mix cumin, smoked paprika, and extra garlic powder. You can substitute homemade enchilada sauce or canned ones as long as they are thick and richly spiced. Monterey Jack cheese works as a milder substitute for pepper jack.

Serving Suggestions

Top enchiladas with shredded lettuce, chopped tomatoes, sour cream, and green onions to add brightness and freshness. Serving them alongside Mexican rice or a zesty corn salad makes for a fuller, hearty meal. Leftovers are great the next day with just a quick reheat.

These enchiladas make a comforting weeknight dinner that also freezes well for meal prep. Serve with fresh toppings for bright contrast.

FAQs About This Recipe

→ What kind of potatoes work best?

Frozen diced potatoes cook quickly and get crispy, but peeled and cubed russet or Yukon gold potatoes also work well when cooked until golden.

→ Can I use flour tortillas instead of corn?

Yes, flour tortillas are a good alternative and provide a softer texture if preferred over corn tortillas.

→ How can I make the filling spicier?

Add extra crushed jalapeño flakes or swap in spicier green chiles to increase the heat level to your liking.

→ What cheese is best for topping?

A blend of sharp cheddar and pepper jack offers creamy meltiness with a slight tang and subtle spice.

→ How do I store and reheat leftovers?

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

→ Can I freeze this dish for later?

Absolutely. Cool completely, cover tightly, and freeze. Thaw overnight in the fridge before reheating.