Enchiladas

Ainekset

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

Ohjeet

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!