Ground Beef Potato Enchiladas (Printer-Friendly)
Cheesy enchiladas with seasoned ground beef, crispy potatoes, and green chiles wrapped in corn tortillas and baked.
# What You’ll Need:
→ Filling
01 -
1 tablespoon cooking oil (canola or avocado)
02 -
2 cups frozen diced potatoes
03 -
1 teaspoon adobo seasoning
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon crushed dried jalapeño flakes
06 -
450 grams (1 lb) ground beef (80-85% lean)
07 -
1/2 cup diced yellow onion
08 -
2 cloves garlic, minced
09 -
1 tablespoon taco seasoning (low sodium preferred)
10 -
1 (4 oz) can diced green chilies
→ Sauce & Assembly
11 -
1 (10 oz) can red enchilada sauce
12 -
12 corn tortillas
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 Make This:
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 crispy, approximately 15 minutes. Remove from skillet and set aside.
02 -
In the same skillet, brown ground beef with diced onion and minced garlic over medium heat until no pink remains and onions are soft. Drain excess fat.
03 -
Add taco seasoning, diced green chilies, and 1/2 cup of enchilada sauce to the beef mixture. Stir in the cooked potatoes, combining gently to blend flavors without overmixing.
04 -
Wrap tortillas in a damp paper towel and microwave for 60 seconds to soften. Alternatively, lightly fry each tortilla in oil until pliable to prevent cracking when 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 rolled tortillas. Sprinkle shredded sharp cheddar and pepper jack cheeses evenly on top.
07 -
Bake uncovered in a preheated oven at 375°F (190°C) for 15 minutes, or until cheese is melted and sauce is bubbly. Allow to rest for 5 minutes before serving with optional toppings.
# Additional Notes:
01 -
For best texture, shred cheese from blocks rather than using pre-shredded. Resting enchiladas post-baking makes slicing cleaner and easier.