Beef and Potato Enchiladas Dish ~ These Potato Enchiladas loaded with scrumptious ground beef, crispy potatoes and tender veggies! The Perfect, Easy Homemade Mexican Dinner Dish!
Hi guys. How’s your day going? I’m having a great day however I need to ask you all a crucial question. Are you a Mexican food fan as much as me? I’m seriously obsessed with it. These Beef and Potato Enchiladas are among my favorites! Soft shell tacos stuffed with experienced hamburger, potatoes and cheese. They are such an enjoyable twist on Mexican food, plus my other half is constantly trying to find me to make more beef and potato dishes. That person enjoys meat and potatoes! It’s the farm boy coming out in him.
It’s pretty unfortunate because I might eat it every night. No joke. There’s simply something about the taste and taste that I love, plus I do not have to prepare or clean up!
Although, when I make homemade Mexican dishes I make a huge batch of seasoned ground beef or shredded chicken or beef. Then one night you can consume tacos or taco pie, then the next you can have fajitas or enchiladas. The list can go on and on.
What do I require to Make Beef and Potato Enchiladas Dish?
- Ground beef
- Bell pepper
- Russet potatoes
- Taco flavoring
- Black beans
- Enchilada sauce
- Colby jack cheese
- Soft taco flour tortillas
- Garnish: hot sauce, sour cream
There are just so many different options. Include some chips, salsa and guacamole and you remain in paradise. See there are just so several ways to eat Mexican food. I never get sick of it. I do feel kinda bad for my household. They get ill of consuming it all the time. I chose for two weeks I would not make any type of Mexican food. I would have them detox from it and prepare anything but Mexican food.
I was miserable with out my repair, however I informed myself that I would make them miss it. Hehe. Plus I went to our regional taco store when every one was at work/school. Shh our secret k. Think what took place after 2 week? Yep you thought. They were begging me to make them some great old Mexican food. Ha! Jokes on you family. I understood they would miss it simply as much as I did. I wished to make something brand-new and decided these Beef & Potato Enchiladas would be a hit!!
They ended up so good. In all honesty I threw them together. I had all the active ingredients on hand and believed they sounded scrumptious? I’m so delighted I considered these them due to the fact that they ended up much better than anticipated. They’re on our menu at least when every other week now. Yum!! Packed with hamburger, potatoes, veggies and loaded with delicious flavor these enchiladas are a winner with the household.
Do I Utilize Flour or Corn Tortillas When Making Enchiladas?
Generally corn tortillas are used for enchiladas, however flour tortillas also work. I, personally, choose flour tortillas but either work! It’s a fantastic way to mix things up. If you are using corn tortillas they are more pliable and easier to roll if they are heated. Simply cover them in foil and bake in 350 degree oven.
What Do I Serve with Beef and Potato Enchiladas?
- Easy Spanish Rice
- Ultimate Bean Dip
- Slim Mexican Street Corn
- Churro Ice Cream Sandwiches
The next time you’re making some Mexican food, remember these Beef & Potato Enchiladas. The family will enjoy them. They will be begging you to make them over and over again. Delight in!
If you like tacos you have to try my simple taco meat, too!
Beef and Potato Enchiladas
Beef and Potato Enchiladas Recipe ~ These Potato Enchiladas filled with scrumptious ground beef, crispy potatoes and tender vegetables! The Perfect, Easy Homemade Mexican Supper Recipe!
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Course: Main Dish
Preparation Time: 15 minutes
Cook Time: 45 minutes
Calories: 452 kcal
- 1 pound hamburger
- 1/2 medium onion diced
- 1/2 bell pepper about 1/2 cup, diced
- 3 cloves garlic minced
- 1 cup russet potatoes sliced into small pieces
- 1/4 cup or 1 oz envelope taco spices
- 1/4 cup water
- 1/2 cup black beans rinsed
- 2 10 ounce cans enchilada sauce
- 2 cups shredded colby jack cheese
- 1/4 cup plus 2 tablespoons cilantro
- 14-16 soft taco flour tortillas
- garnish: hot sauce sour cream
Preheat oven to 350 degrees F. Spray a 9×13 baking meal with non-stick cooking spray; set aside.
In a large skillet over medium high heat, include ground beef, onion and bell pepper. Prepare and crumble until meat is no longer pink, about 7-10 minutes. Drain pipes, put back in skillet and turn heat to medium heat.
While the beef is cooking, include the potatoes to a microwave safe bowl and cover with water. Microwave potatoes for 3-5 minutes or up until preferred tenderness.
Include garlic and potatoes to the meat skillet and stir to integrate. Sprinkle taco spices over meat and potatoes, stir to integrate. Add water, cover and simmer over medium heat for 5-10 minutes. Stir in 2 tablespoon cilantro and black beans.
Put together enchiladas by taking a tortilla, include 2 heaping tablespoons of meat potato mixture, sprinkle of cheese and a drizzle of enchilada sauce. Roll and place in prepared baking meal. Repeat up until meat potato mix is gone and wanted amount of enchiladas are made.
Cover with remaining enchilada sauce and shredded cheese.
Bake 15-20 minutes, or up until cheese is melted and bubbly. Let mean 5 minutes.
Serve, garnish and take pleasure in!
Calories: 452 kcal