Description
These Ground Beef and Potato Enchiladas combine crispy seasoned potatoes and savory ground beef wrapped in corn tortillas, smothered in rich red enchilada sauce and melted cheese. Perfectly baked until bubbly and golden, this comforting Mexican-inspired casserole is ideal for a hearty family dinner or meal prep.
Ingredients
Units
Scale
Main Ingredients
- 2 tbsp Cooking Oil
- 16 oz Frozen Diced Potatoes
- 2 tsp Adobo Seasoning
- 1 tsp Garlic Powder
- 1/4 tsp Crushed Dried Jalapeno Flakes
- 1 lb Ground Beef
- 1/2 Yellow Onion, Diced
- 4 Garlic Cloves, Minced
- 1 packet Taco Seasoning
- 7 oz Can of Diced Green Chilies
- 28 oz Can of Red Enchilada Sauce
- 14-16 Yellow or White Corn Tortillas (can use flour if preferred)
- 1 cup Shredded Sharp Cheddar Cheese
- 1 cup Shredded Pepper Jack Cheese
Toppings (Optional)
- Lettuce
- Sour Cream
- Tomatoes
Instructions
- Cook Potatoes: Heat oil in a large skillet over medium heat. Add frozen diced potatoes and season with adobo seasoning, garlic powder, and crushed dried jalapeno flakes. Cook, stirring occasionally, until potatoes are crispy and golden, about 15 minutes. Remove from skillet and set aside.
- Cook Beef Mixture: In the same skillet, add ground beef, diced onion, and minced garlic. Cook over medium heat until beef is browned and onions are soft, about 7-10 minutes. Drain excess grease from the skillet. Stir in taco seasoning, diced green chilies, and ½ cup of red enchilada sauce. Add the cooked crispy potatoes to the beef mixture and stir well to combine.
- Prepare Tortillas: Wrap the tortillas in damp paper towels and microwave for 1 minute to make them pliable. Alternatively, lightly fry tortillas in oil for a softer texture.
- Assemble Enchiladas: Preheat the oven to 375°F. Spread ½ cup of red enchilada sauce evenly on the bottom of a greased 9×13-inch baking dish. Spoon a generous amount of the beef and potato mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish in a single layer.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded sharp cheddar and pepper jack cheese evenly over the top.
- Bake: Bake the assembled enchiladas in the preheated oven for 15 minutes or until the cheese is melted, bubbly, and lightly golden.
- Serve: Remove from oven and let cool slightly before serving. Top with optional toppings such as lettuce, sour cream, or diced tomatoes as desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: After cooling completely, wrap the entire baking dish tightly in foil or divide into freezer-safe containers. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat covered with foil in a 350°F oven until warmed through or microwave individual portions for convenience.
Nutrition
- Serving Size: 1 enchilada (approximate)
- Calories: 480
- Sugar: 4g
- Sodium: 770mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg
