Ground Beef Potato Enchiladas (Printer-Friendly Version)

Cheesy enchiladas with taco-seasoned beef, crispy potatoes, and melty cheeses wrapped in warm corn tortillas.

# Ingredients Needed:

→ Proteins

01 - 1 pound ground beef (80-85% lean)

→ Vegetables

02 - 2 cups frozen diced potatoes
03 - 1 cup yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 (4 oz) can diced green chilies

→ Seasonings

06 - 1 tablespoon adobo seasoning
07 - 1 teaspoon garlic powder
08 - ½ teaspoon crushed dried jalapeño flakes
09 - 1 tablespoon taco seasoning

→ Sauces and Oils

10 - 2 tablespoons cooking oil (canola or avocado)
11 - 1½ cups red enchilada sauce

→ Cheeses

12 - 1 cup shredded sharp cheddar cheese
13 - 1 cup shredded pepper jack cheese

→ Tortillas

14 - 12 corn tortillas

→ Optional Toppings

15 - Lettuce, sour cream, chopped tomatoes, sliced green onions

# Step-by-Step Directions:

01 - Heat oil in a skillet over medium-high heat. Add frozen diced potatoes, adobo seasoning, garlic powder, and crushed jalapeño flakes. Cook, stirring occasionally, until potatoes are deeply golden and crispy, about 15 minutes. Remove from skillet and set aside.
02 - In the same skillet, cook ground beef with diced onion and minced garlic over medium heat until beef is no longer pink and onions are softened. Drain excess fat.
03 - Add taco seasoning, diced green chilies, and ½ cup enchilada sauce to the skillet. Stir in the crispy potatoes. Mix gently until flavors 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. This prevents cracking during rolling.
05 - Spread a thin layer of enchilada sauce evenly in a greased baking dish. Spoon filling into each tortilla, roll tightly, and place seam-side down in dish.
06 - Pour remaining enchilada sauce over rolled tortillas. Evenly sprinkle sharp cheddar and pepper jack cheeses over the top.
07 - Bake uncovered in a preheated 375°F (190°C) oven for 15 minutes, until cheese is melted and sauce is bubbly. Let rest 5 minutes before serving with desired toppings.

# Helpful Hints:

01 - Warm tortillas thoroughly before rolling to prevent breakage. Shredding cheese fresh enhances melt and flavor. Rest enchiladas before slicing for neater servings.
02 - This dish freezes well; cool completely before wrapping and freezing. Thaw overnight in the fridge prior to reheating.

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