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Ground Beef and Potato Enchiladas
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Ground Beef and Potato Enchiladas

These Ground Beef and Potato Enchiladas are packed with seasoned diced potatoes, taco-spiced ground beef, and green chiles, then rolled in warm corn tortillas and topped with red enchilada sauce and melty cheese. Baked until bubbly and golden, they’re the perfect cozy dinner for any night of the week—and freezer-friendly, too!
Course Dinner, Lunch
Cuisine American, Tex-Mex
Keyword Enchiladas, Ground Beef and Potato Enchiladas, Tex-Mex Beef Enchiladas
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6

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 9x13-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.