Ground Beef Potato Enchiladas

These Ground Beef and Potato Enchiladas are pure comfort food Each one is stuffed with spiced potatoes and savory beef plus just the right kick from green chiles Everything gets smothered in a rich tangy enchilada sauce and a layer of bubbling cheese Expect cozy Tex Mex flavors and plenty of melted goodness for dinner

I first made these on a cold Sunday when I wanted something hearty but easy My family finished the whole pan and begged for leftovers the next day This really is the dish folks ask for whenever comfort is needed

Ingredients

• Cooking oil: Helps potatoes crisp up in the skillet Use a neutral flavored oil that can handle medium high heat such as canola or avocado oil
• Frozen diced potatoes: They cook up fast and get golden in the pan Look for brands with just potatoes and maybe a little salt for best texture
• Adobo seasoning: Brings a smoky savory foundation to the filling Pick a blend with garlic and cumin for richer flavor
• Garlic powder: Reinforces the garlicky taste and mixes well into potatoes Make sure it smells fresh not flat
• Crushed dried jalapeno flakes: Adds gentle heat Try to find flakes that are not too old so they pack a punch
• Ground beef: Choose 80 to 85 percent lean for perfect moisture Spring for grassfed if possible for added flavor
• Yellow onion diced: Gives sweetness and extra moisture to the filling Go for a firm onion without any soft spots
• Garlic cloves minced: Fresh garlic wakes up all the spices and beef Peel and slice just before cooking for max aroma
• Taco seasoning: Adds signature Tex Mex zest I like a low sodium blend so you can control seasoning
• Can of diced green chilies: Mild heat and tang Look for fire roasted for an extra layer of flavor
• Can of red enchilada sauce: Holds everything together Pick one without a lot of added sugar for an authentic taste
• Corn tortillas: Traditional and just sturdy enough for rolling Choose a brand with minimal ingredients or homemade if you are feeling ambitious You can swap for flour tortillas if that is your preference
• Shredded sharp cheddar cheese: Melts well and gives richness Opt for blocks and shred it yourself for best melt
• Shredded pepper jack cheese: For gooeyness and a subtle kick Try to use freshly shredded over prepackaged
• Any toppings you like: Lettuce sour cream chopped tomatoes and sliced green onions all add extra freshness

Step-by-Step Instructions

Prep the potatoes:

Cook diced potatoes in hot oil with adobo seasoning garlic powder and jalapeno flakes Stir and flip them until deeply golden and crisped about fifteen minutes Lift them out and set aside to keep them crispy

Brown the beef and aromatics:

In the same skillet brown the ground beef with diced onion and freshly minced garlic Let everything cook on medium heat until there is zero pink and onions are soft Drain off any extra fat

Combine the filling:

Sprinkle in taco seasoning add green chilies and pour in half a cup of the enchilada sauce Stir in those crispy potatoes Blend everything together so the flavors marry but do not overmix

Soften the tortillas:

Wrap a stack of tortillas in a damp paper towel Microwave for sixty seconds until flexible or lightly fry each tortilla in a bit more oil This helps them roll without cracking

Assemble the enchiladas:

Spoon filling into each tortilla Roll them up snugly and place them seam side down in a greased baking dish already layered with a thin base of enchilada sauce

Sauce and cheese:

Finish by pouring all remaining enchilada sauce evenly across the rolled tortillas Sprinkle on both cheeses until every inch gets covered

Bake and finish:

Slide the pan into a hot three hundred seventy five degree oven Bake uncovered fifteen minutes or until cheese is melted and sauce is bubbly Remove and let rest five minutes before serving with all your favorite toppings

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My favorite part is honestly the combination of sharp cheddar with the pepper jack cheese Every time I pull the baking dish bubbling out of the oven my kids run to the table We always sneak an extra handful of cheese on top and the gooey pull is pure magic

Storage Tips

Cool the enchiladas to room temperature before storing Use an airtight container and they will keep safely in the fridge for up to four days If freezing wrap the pan tightly with foil or portion individual servings into sealed containers Always thaw overnight in the fridge before reheating Cover with foil and warm in a three hundred fifty degree oven until heated through

Ingredient Substitutions

Swap out ground turkey or a plant based meat alternative if you want to make these lighter If you cannot find adobo seasoning use a mix of cumin smoked paprika and extra garlic For enchilada sauce homemade or canned both work beautifully as long as it is thick and richly spiced You can also try Monterey Jack instead of pepper jack for a milder cheese layer

Serving Suggestions

Layer on cool shredded lettuce fresh chopped tomatoes and sour cream The cold toppings contrast perfectly with warm cheesy enchiladas I also love to add a sprinkle of green onions Sometimes we serve these with Mexican rice or a bright corn salad for an amplified meal They make a cozy lunch the next day with just a quick reheat

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Cultural and Historical Context

Enchiladas originated in Mexican cuisine as a way to use up tortillas and leftovers Traditionally made with chili sauce and simple fillings they have evolved into countless regional varieties This Tex Mex version blends American comforts like cheese with classic techniques preserving that homey baked goodness loved by families for generations

Recipe FAQs

→ What kind of potatoes work best?

Frozen diced potatoes save time and cook evenly, but freshly peeled and cubed russet or Yukon gold potatoes also work well.

→ Can I use flour tortillas instead of corn?

Absolutely—flour tortillas are a great substitute if you prefer a softer texture or don’t have corn tortillas on hand.

→ How can I make the filling spicier?

Add extra crushed jalapeño flakes or use spicier green chiles to boost heat according to your taste.

→ What cheese is best for topping?

A mix of sharp cheddar and pepper jack delivers a creamy, tangy melt with just a hint of spice.

→ How do I store and reheat leftovers?

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

→ Can I freeze this dish for later?

Yes! Cool completely, cover tightly, and freeze. Thaw overnight in the refrigerator before reheating and serving.