Ground Beef and Potato Enchiladas Recipe

If you’re craving comfort food with a little twist, this Ground Beef and Potato Enchiladas Recipe is going to win your heart. I absolutely love how the crispy potatoes mix in with the seasoned beef to create a filling that’s both hearty and full of flavor. It’s perfect when you want something cozy but still packed with a little Tex-Mex punch.

When I first tried this recipe, what caught me was how versatile it is—you can easily swap out toppings or adjust the spice levels to suit your family’s tastes. Plus, it bakes up beautifully, making it a great option for weeknight dinners or casual gatherings. Trust me, once you try this Ground Beef and Potato Enchiladas Recipe, it’ll become one of your go-to meals.

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Ingredients You’ll Need

For this Ground Beef and Potato Enchiladas Recipe, I like to keep it straightforward with a handful of flavorful ingredients that come together beautifully. Each one plays a role in creating that perfect balance of savory, spicy, and cheesy.

• Cooking Oil: Helps crisp up the potatoes; I usually use vegetable or canola oil for a neutral flavor.
• Frozen Diced Potatoes: A time-saving hack—I use frozen to skip peeling and dicing but still get great texture.
• Adobo Seasoning: Adds a smoky, slightly tangy depth to the potatoes and beef.
• Garlic Powder: Enhances the savory notes without overpowering the dish.
• Crushed Dried Jalapeño Flakes: Just the right amount of heat; adjust according to your spice tolerance.
• Ground Beef: The hearty protein base; I aim for 80/20 lean for juiciness without excess grease.
• Yellow Onion: Adds sweetness and complexity when sautéed with the beef.
• Garlic Cloves: Fresh garlic really makes a difference—mince finely for even distribution.
• Taco Seasoning Packet: Convenient blend of spices that pulls everything together easily.
• Diced Green Chilies: Give a mild but lively kick and soften the richness of the beef.
• Red Enchilada Sauce: This coats and flavors the enchiladas; I like a medium-level sauce to balance heat and tang.
• Corn Tortillas: Traditional choice for authentic texture, but flour tortillas work if you prefer softness.
• Sharp Cheddar: Melts nicely and adds a rich, sharp bite.
• Pepper Jack Cheese: Brings creamy heat and spice to the cheesy layer on top.
• Toppings: I often go simple with sour cream, shredded lettuce, and diced tomatoes, but feel free to get creative!

Variations

I love making this Ground Beef and Potato Enchiladas Recipe my own by tweaking the ingredients depending on what I have on hand or who I’m cooking for. Personalizing the recipe keeps it fresh and fun every time.

• Vegetarian Version: Swap out ground beef for black beans or lentils and add extra veggies like bell peppers or corn—I tried this once and loved how filling it still was.
• Spicy Kick: Adding extra jalapeño flakes or chopped fresh jalapeños gives a real heat boost for spice lovers in my house.
• Cheese Variations: Sometimes I mix in some Monterey Jack or even a little queso fresco for creamier texture or extra tang.
• Make it Gluten-Free: Use corn tortillas (fresh is best) and double-check your taco seasoning to keep it friendly for gluten-sensitive diners.

How to Make Ground Beef and Potato Enchiladas Recipe

Step 1: Crisp Up the Potatoes

Start by heating the cooking oil in a large skillet over medium-high heat. Toss in the frozen diced potatoes along with the adobo seasoning, garlic powder, and crushed jalapeño flakes. Cook, stirring occasionally, until the potatoes get nice and crispy on the outside—this usually takes about 15 minutes. Patience here really pays off! Once done, transfer the potatoes to a plate and set them aside.

Step 2: Brown the Beef and Build Flavor

In the same skillet (no need to clean it—those tasty bits add flavor), cook the ground beef with diced yellow onion and minced garlic until the beef is nicely browned and the onions are soft. Drain any excess grease to keep things from getting greasy. Add the taco seasoning packet, diced green chilies, and about half a cup of the red enchilada sauce. Stir everything together, then fold in the crispy potatoes you set aside earlier. This mix-up of textures and spices is where the magic happens!

Step 3: Prep the Tortillas

Warm your tortillas so they’re easy to roll without cracking. I usually microwave them wrapped in a damp paper towel for about a minute—that’s quick and effective. Alternatively, you can lightly fry each tortilla in a little oil for a bit of extra flavor and sturdiness, which I sometimes do if I have the time.

Step 4: Assemble and Bake

Pour half a cup of enchilada sauce into the bottom of a greased 9×13-inch baking dish. Spoon a good amount of the beef and potato mixture onto each tortilla, roll them up, and place them seam-side down in the dish. Once all are in place, pour the remaining enchilada sauce over the top, sprinkle on the shredded sharp cheddar and pepper jack cheeses, then pop it in the oven preheated to 375°F. Bake for about 15 minutes or until the cheese is melted and bubbly. Your kitchen is about to smell amazing!

How to Serve Ground Beef and Potato Enchiladas Recipe

Garnishes

I usually top mine with a dollop of sour cream, some shredded lettuce for crunch, and a handful of fresh diced tomatoes. Sometimes I add sliced green onions or a sprinkle of chopped cilantro if I have it on hand. These garnishes add fresh, cool contrasts to the warm, spicy enchiladas, which I absolutely love.

Side Dishes

This enchilada recipe pairs beautifully with a simple Mexican rice or refried beans to round out the meal. On occasion, I throw together a quick corn salad for a fresh bite, which balances the richness perfectly. You’ll find these sides complement the enchiladas without stealing the show.

Creative Ways to Present

For special family dinners, I like to serve the enchiladas in individual casserole dishes or even muffin tins for cute handheld portions. Adding a sprinkle of extra cheese and broiling just before serving makes the top beautifully golden and irresistible. It’s a fun way to elevate the presentation without much extra effort.

Make Ahead and Storage

Storing Leftovers

After the enchiladas cool down to room temperature, I store leftovers in an airtight container in the fridge. They stay good for about 4 days, which makes them perfect for quick weekday lunches or dinners that just need reheating.

Freezing

Freezing these enchiladas works really well for me. I let them cool completely, then wrap the whole baking dish tightly with foil or portion them into freezer-safe containers. They freeze beautifully for up to 2 months. When I’m ready to enjoy, I thaw them in the fridge overnight—the texture and flavor hold up surprisingly well.

Reheating

When reheating, I like to cover the enchiladas with foil and bake them at 350°F until warmed through to keep everything juicy and melty. If I’m short on time, I’ll microwave individual portions, but adding a sprinkle of extra cheese before heating ups the deliciousness factor.

FAQs

Final Thoughts

This Ground Beef and Potato Enchiladas Recipe really holds a special place in my dinner rotation. It’s one of those recipes that feels both cozy and celebratory, full of flavor and texture that’s so satisfying. Give it a try—you’ll enjoy how easy it is to put together and how much your family (and friends!) will ask for seconds. I know once you make this, you’ll reach for it whenever you want a homemade, comforting meal with a Tex-Mex twist.

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