Name: Beef Potato Enchiladas: A Delicious & Easy Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 6 enchiladas
Ingredients: 1 pound ground beef; 1 teaspoon salt; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 (15 ounce) can tomato sauce; 1 cup water; 6 medium potatoes, peeled and cubed; 1 tablespoon olive oil; 1 medium onion, chopped; 1 (10 ounce) can enchilada sauce; 12 (6 inch) corn tortillas; 2 cups shredded cheddar cheese

Beef Potato Enchiladas: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine tender, seasoned ground beef mingling harmoniously with soft, savory potatoes, all lovingly wrapped in warm tortillas and smothered in a rich, flavorful enchilada sauce. This isn't just dinner; it's an experience.

Enchiladas, a cornerstone of Mexican cuisine, boast a history as vibrant and layered as their flavors. Originating from ancient Mayan traditions of wrapping food in corn tortillas, the enchilada has evolved over centuries, incorporating influences from Spanish colonization and regional culinary innovations. The beauty of enchiladas lies in their versatility; they can be filled with virtually anything your heart desires, making them a beloved staple in households across the globe.

What makes Beef Potato Enchiladas so irresistible? It's the perfect marriage of textures and tastes. The hearty beef and potato filling provides a satisfying, comforting base, while the enchilada sauce adds a zesty kick that awakens the senses. People adore this dish because it's both incredibly delicious and surprisingly easy to prepare. Whether you're a seasoned chef or a kitchen novice, you can whip up a batch of these enchiladas in no time, making them the ideal weeknight meal or a crowd-pleasing option for your next gathering. Get ready to experience the magic of Beef Potato Enchiladas!

Ingredients:

For the Beef Filling:

1.5 lbs ground beef (80/20 blend recommended for flavor)
1 large onion, finely chopped
2 cloves garlic, minced
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 (15 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
1 packet (1.25 ounces) taco seasoning
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons olive oil

For the Potato Mixture:

2 lbs russet potatoes, peeled and cubed
1/4 cup milk (whole milk recommended for creaminess)
2 tablespoons butter
1/4 cup sour cream
1/4 cup shredded cheddar cheese
Salt and black pepper to taste

For the Enchiladas:

12 corn tortillas
3 cups shredded cheddar cheese, divided
1 (28 ounce) can red enchilada sauce
Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions

Preparing the Beef Filling:

Brown the Ground Beef: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no longer pink. Drain off any excess grease. This is a crucial step for preventing a greasy final product.
Sauté the Vegetables: Add the chopped onion, garlic, and bell peppers to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want the onions to be translucent and the peppers to be tender-crisp.
Add the Tomato Sauce and Diced Tomatoes: Pour in the tomato sauce and diced tomatoes and green chilies (Rotel). Stir to combine.
Season the Beef Mixture: Add the taco seasoning, chili powder, cumin, and smoked paprika to the skillet. Season with salt and black pepper to taste. Stir well to ensure the spices are evenly distributed.
Simmer the Filling: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly. The longer it simmers, the richer the flavor will be.
Taste and Adjust Seasoning: After simmering, taste the beef filling and adjust the seasoning as needed. You may want to add more salt, pepper, chili powder, or cumin to suit your preference. Don't be afraid to experiment!
Set Aside: Once the beef filling is ready, remove it from the heat and set it aside while you prepare the potato mixture.

Preparing the Potato Mixture:

Boil the Potatoes: Place the peeled and cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes. Make sure the potatoes are uniformly cubed to ensure even cooking.
Drain the Potatoes: Once the potatoes are cooked, drain them well in a colander.
Mash the Potatoes: Return the drained potatoes to the pot. Add the milk, butter, and sour cream. Use a potato masher or an electric mixer to mash the potatoes until they are smooth and creamy. For the creamiest mashed potatoes, use a ricer instead of a masher.
Add Cheese and Season: Stir in the shredded cheddar cheese until it is melted and evenly distributed. Season with salt and black pepper to taste. I like to add a little garlic powder to my mashed potatoes for extra flavor.
Set Aside: Once the potato mixture is ready, set it aside to cool slightly while you prepare the enchiladas.

Assembling the Enchiladas:

Preheat Oven: Preheat your oven to 350°F (175°C).
Warm the Tortillas: This is a crucial step to prevent the tortillas from cracking when you roll them. There are several ways to warm the tortillas:
- Microwave: Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds, or until they are pliable.
- Oven: Wrap the tortillas in foil and warm them in the preheated oven for 10-15 minutes.
- Skillet: Heat a dry skillet over medium heat. Warm each tortilla for a few seconds per side, until they are pliable.
Prepare the Enchilada Sauce: Pour about 1/2 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish. This will prevent the enchiladas from sticking and add flavor.
Assemble the Enchiladas: One at a time, dip a warmed tortilla into the enchilada sauce, coating both sides. Place the sauced tortilla on a plate.
Fill the Tortillas: Spoon about 1/4 cup of the beef filling and 1/4 cup of the potato mixture onto the center of the tortilla.
Add Cheese: Sprinkle a tablespoon of shredded cheddar cheese over the filling.
Roll the Enchiladas: Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
Repeat: Repeat steps 4-7 with the remaining tortillas, beef filling, potato mixture, and cheese, arranging the enchiladas snugly in the baking dish.
Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the remaining shredded cheddar cheese over the top. Don't be shy with the cheese!

Baking the Enchiladas:

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Uncover and Bake: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Keep a close eye on them to prevent the cheese from burning.
Let Rest: Remove the enchiladas from the oven and let them rest for 5-10 minutes before serving. This will allow the sauce to thicken slightly and the enchiladas to hold their shape better.
Serve: Serve the beef potato enchiladas hot, garnished with your favorite toppings, such as sour cream, guacamole, chopped cilantro, and sliced green onions. Enjoy!

Conclusion:

And there you have it! These Beef Potato Enchiladas are more than just a meal; they're a flavor explosion waiting to happen in your kitchen. I truly believe this recipe is a must-try for anyone looking to elevate their weeknight dinner game or impress guests with a unique and satisfying dish. The combination of savory ground beef, tender potatoes, and that rich, homemade enchilada sauce is simply irresistible. But why are these enchiladas so special? It's the perfect balance of textures and tastes. The hearty beef and potato filling provides a comforting base, while the enchilada sauce adds a zesty kick that will leave you wanting more. Plus, the melted cheese on top creates a gooey, golden-brown crust that's just divine. Seriously, what's not to love? Beyond the incredible flavor, these enchiladas are also surprisingly versatile. Looking for serving suggestions? I love to serve them with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a side of Mexican rice and refried beans. For a lighter option, try serving them with a simple green salad dressed with a lime vinaigrette. And if you're feeling adventurous, there are plenty of variations you can try. Want to add some heat? Throw in a diced jalapeño or a pinch of cayenne pepper to the beef mixture. Prefer a vegetarian option? Substitute the ground beef with black beans, corn, and bell peppers. You could even use sweet potatoes instead of regular potatoes for a sweeter, earthier flavor. The possibilities are endless! Another great variation is to use different types of cheese. While I love the classic Monterey Jack, you could also try cheddar, pepper jack, or even a blend of Mexican cheeses. Each cheese will add its own unique flavor profile to the enchiladas. Don't be intimidated by the thought of making your own enchilada sauce. It's actually quite simple and tastes so much better than the store-bought stuff. Plus, you can customize the spice level to your liking. If you're short on time, though, feel free to use a good quality store-bought sauce. I won't judge! I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a crowd-pleaser that's perfect for family dinners, potlucks, or even a special occasion. The best part is that you can easily make a big batch and freeze them for later. That way, you'll always have a delicious and satisfying meal on hand. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to make some amazing Beef Potato Enchiladas. I promise you won't regret it. Once you've tried this recipe, I'd love to hear about your experience! Did you make any variations? What did you serve them with? Share your photos and comments in the comments section below. I can't wait to see what you create! Happy cooking!