Ground Beef Potato Enchiladas (Printer-Friendly)

Cheesy enchiladas stuffed with taco-seasoned beef, crisp potatoes, and green chiles wrapped in warm tortillas.

# What You’ll Need:

→ Meat and Aromatics

01 - 1 pound ground beef (80-85% lean)
02 - 1 medium yellow onion, diced (about 1 cup)
03 - 2 cloves garlic, minced

→ Potatoes and Seasoning

04 - 2 cups frozen diced potatoes
05 - 2 tablespoons cooking oil (canola or avocado)
06 - 1 teaspoon adobo seasoning
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon crushed dried jalapeño flakes
09 - 1 tablespoon taco seasoning

→ Canned Goods

10 - 1/4 cup canned diced green chilies, drained
11 - 1 cup canned red enchilada sauce

→ Tortillas and Cheese

12 - 8 corn tortillas
13 - 1 cup shredded sharp cheddar cheese
14 - 1 cup shredded pepper jack cheese

→ Optional Toppings

15 - Lettuce, sour cream, chopped tomatoes, and sliced green onions as desired

# Steps to Follow:

01 - Heat oil in a skillet over medium-high heat. Add frozen diced potatoes, adobo seasoning, garlic powder, and jalapeño flakes. Cook, stirring frequently, until potatoes are golden and crisp, about 15 minutes. Remove and set aside.
02 - In the same skillet, cook ground beef with diced onion and minced garlic over medium heat until beef is fully browned and onions are softened. Drain excess fat.
03 - Add taco seasoning, diced green chilies, half of the enchilada sauce, and the cooked potatoes to the beef mixture. Stir gently to combine without overmixing.
04 - Wrap tortillas in a damp paper towel and microwave for 60 seconds until flexible, or lightly fry each tortilla in oil to soften for easier rolling.
05 - Spoon filling onto each tortilla, roll tightly, and place seam-side down in a greased baking dish pre-coated with a thin layer of enchilada sauce.
06 - Pour remaining enchilada sauce evenly over rolled tortillas. Sprinkle shredded cheddar and pepper jack cheese on top to fully cover.
07 - Bake uncovered in a preheated oven at 375°F (190°C) for 15 minutes or until cheese is melted and sauce bubbles. Let rest 5 minutes before serving.

# Helpful Hints:

01 - Warm tortillas thoroughly before rolling to prevent cracking.
02 - Shredding cheese fresh enhances melt and flavor.
03 - Resting enchiladas before slicing improves presentation.
04 - Use corn tortillas and check enchilada sauce ingredients to keep this dish gluten free.
05 - This dish freezes well; thaw overnight in refrigerator before reheating.

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