Ground Beef and Potato Enchiladas
Ground Beef and Potato Enchiladas
If you’re craving a hearty, comforting dinner that’ll fill bellies and get rave reviews, these Ground Beef and Potato Enchiladas are calling your name! I took crispy, seasoned diced potatoes and tucked them into warm corn tortillas along with a savory beef and green chile filling, then smothered it all in red enchilada sauce and melty cheese. You know the kind of meal that disappears fast? Yeah—this is one of those.
This recipe is budget-friendly, easy to customize, and absolutely packed with flavor. It’s a great way to use up frozen potatoes and pantry staples, and it’s totally make-ahead and freezer-friendly, too.
Check out these other great recipes while you are here!
Cheesy Taco Tortellini Skillet
Crockpot Taco Hashbrown Casserole
Arroz Con Pollo (Cheesy Chicken and Rice)
Why You’ll Love These Ground Beef and Potato Enchiladas
- Bold Tex-Mex flavor
- Hearty and satisfying
- Great for feeding a crowd
- Pantry and freezer friendly
- Customizable and freezer-safe
These enchiladas are the definition of comfort food. Whether you’re feeding a hungry family or meal-prepping for the week, they’re guaranteed to hit the spot!
Ingredients
- 2 tablespoons oil (for the skillet)
- 16 ounces frozen diced potatoes (half of a 32 oz bag)
- 2 teaspoons Goya Adobo All-Purpose Seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed dried jalapeño peppers (or to taste)
- 1 pound ground beef
- ½ of a yellow onion, diced
- 4 cloves garlic, minced
- 1 packet taco seasoning
- 1 (7 oz) can diced green chiles
- 1 (28 oz) can red enchilada sauce (I used Old El Paso)
- 14 yellow corn tortillas
- 1 cup sharp cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- Toppings: sliced green onions, shredded lettuce, sour cream, diced tomatoes
Instructions
Start by heating about 2 tablespoons of oil in a large skillet over medium-high heat. Add 16 ounces of frozen diced potatoes and season them with 2 teaspoons of Goya adobo, 1 teaspoon of garlic powder, and about ¼ teaspoon of crushed dried jalapeños. Cook them for around 14 minutes, stirring occasionally, until they’re golden and crispy. Transfer the potatoes to a plate and set aside.
In the same skillet, add 1 pound of ground beef along with the diced onion and minced garlic. Cook until the beef is browned and fully cooked through. Drain any excess grease, then stir in the taco seasoning, the diced green chiles, and about ½ cup of red enchilada sauce. Mix it well, then fold in the crispy potatoes. Let the mixture cool slightly so it’s easier to work with when filling the tortillas.
To prevent cracking, wrap the corn tortillas in damp paper towels and microwave them for about 1 minute. (You could also lightly fry them in oil for a more traditional touch.)
Spread about ½ cup of enchilada sauce into the bottom of a greased 9×13-inch baking dish. Spoon some of the beef and potato filling into each tortilla, roll them up, and place them seam-side down in the dish. I used 14 tortillas and packed them in snugly!
Pour the remaining enchilada sauce over the top and sprinkle with the shredded cheddar and pepper jack cheese.
Bake at 375°F for about 15 minutes, until the cheese is melted and everything is hot and bubbly around the edges. Garnish with sliced green onions and serve with all your favorite toppings—lettuce, sour cream, and diced tomatoes are a must in our house!
This recipe is super flexible. Try one of these tasty variations:
- Use green enchilada sauce instead of red for a milder, tangier flavor
- Swap in ground chicken or turkey for a lighter option
- Skip the diced chiles if you’re sensitive to heat
- Use flour tortillas if that’s what you’ve got
- Change up the cheese—Monterey Jack, Colby, or a Mexican blend work great
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Ground Beef and Potato Enchiladas
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 you can use flour if you prefer
- 1 Cup Shredded Sharp Cheddar
- 1 Cup Shredded Pepper Jack
- Any Toppings You Like lettuce, sour cream, tomatoes, etc
Instructions
- Heat oil in a large skillet. Add diced potatoes and season with adobo, garlic powder, and jalapeños. Cook until crispy, about 15 minutes. Set aside.
- In the same skillet, cook ground beef with onion and garlic until browned. Drain grease. Add taco seasoning, green chiles, and ½ cup enchilada sauce. Stir in cooked potatoes.
- Microwave tortillas wrapped in damp paper towels for 1 minute. (Or you can lightly fry them in oil)
- Spread ½ cup enchilada sauce in a greased 9×13-inch baking dish. Fill tortillas with beef and potato mixture, roll, and place seam-side down.
- Pour remaining sauce over top and cover with cheese.
- Bake at 375°F for 15 minutes or until cheese is melted and bubbly.
Notes
Storage and Freezing Tips
- Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
- Freezing: Let enchiladas cool completely, then wrap the whole baking dish tightly in foil (or portion into freezer containers). Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Cover with foil and bake at 350°F until heated through, or microwave individual portions.
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