Ground Beef Potato Enchiladas (Print Format)
Beef, potatoes, chiles, and cheese fill corn tortillas, baked in sauce for a comforting Tex-Mex dinner favorite.
# Ingredients:
→ Main Ingredients
01 -
2 tbsp cooking oil
02 -
16 oz frozen diced potatoes
03 -
2 tsp adobo seasoning
04 -
1 tsp garlic powder
05 -
1/4 tsp crushed dried jalapeño flakes
06 -
1 lb ground beef
07 -
1/2 yellow onion, diced
08 -
4 garlic cloves, minced
09 -
1 packet taco seasoning
10 -
7 oz can of diced green chiles
11 -
28 oz can of red enchilada sauce
12 -
14-16 yellow or white corn tortillas
13 -
1 cup shredded sharp cheddar cheese
14 -
1 cup shredded pepper jack cheese
→ Optional Toppings
15 -
Lettuce
16 -
Sour cream
17 -
Tomatoes
# Steps:
01 -
Heat oil in a large skillet. Add diced potatoes and season with adobo seasoning, garlic powder, and jalapeño flakes. Cook until crispy, about 15 minutes. Set aside.
02 -
In the same skillet, cook ground beef with diced onion and minced garlic until browned. Drain grease. Add taco seasoning, green chiles, and ½ cup enchilada sauce. Stir in cooked potatoes.
03 -
Microwave tortillas wrapped in damp paper towels for 1 minute, or lightly fry them in oil.
04 -
Spread ½ cup enchilada sauce in a greased 9x13-inch baking dish. Fill tortillas with the beef and potato mixture, roll them, and place seam-side down in the dish.
05 -
Pour the remaining enchilada sauce over the tortillas and cover with shredded cheese.
06 -
Bake at 375°F for 15 minutes or until the cheese is melted and bubbly.
# Tips:
01 -
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
02 -
To freeze, let the enchiladas cool completely and wrap the entire baking dish tightly in foil, or portion into freezer containers. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
03 -
To reheat, cover the dish with foil and bake at 350°F until heated through, or microwave individual portions.