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Ground Beef and Sweet Potato Enchiladas

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These hearty beef and sweet potato enchiladas are made with corn tortillas, savory beef and quick-cooking frozen diced sweet potatoes. They’re ready to go in under an hour or make and assemble them a day advance to bake later for an easy dinner.

Ingredients

Scale
  • 1 tablespoons olive oil
  • 1 pound ground beef (90% lean) 
  • 2 tablespoons taco seasoning
  • 1 (10-ounce) package frozen diced sweet potatoes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped cilantro, plus extra for garnish
  • Juice of 1 lime, divided
  • 2 cups store-bought or homemade enchilada sauce
  • 12 corn tortillas, warmed
  • 8 ounces shredded Monterey jack and cheddar cheese blend

Instructions

  1. Preheat the oven to 375°F.
  2. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook it, breaking it up with a spatula, until it’s halfway cooked through, or about four minutes. Add the taco seasoning and stir to coat it in the beef.
  3. Add the diced sweet potatoes and stir. Cover the pan and cook it all for about five minutes or so, lifting the lid occasionally to stir the mixture. Add the salt, pepper, oregano, cilantro, and the juice from half a lime. Stir well to combine, and remove the pan from the heat.
  4. Spread a thin layer of enchilada sauce in the bottom of a 9×13″ baking dish. There should be enough sauce to fully coat the bottom of the pan.
  5. Fill each tortilla with the beef and potato filling, roll them up, and place them seam-side down in the baking dish.
  6. Pour the rest of the enchilada sauce over the top of the enchiladas. Sprinkle the cheese in an even layer over the sauce. Cover the dish with foil.
  7. Bake the enchiladas covered for 15 minutes, then uncover and bake for 10 minutes longer. Squeeze the other half of the lime over the top of the enchiladas, garnish with chopped cilantro, and serve.

Notes

Tips for making enchiladas ahead: You can make and assemble them up to a day in advance. Tightly wrap the baking dish with plastic wrap and store it in the refrigerator. Set them out at room temperature while you preheat the oven. Depending on how cold they are when they go in the oven, you will need to add up to 10 minutes of cooking time.

Tortillas tip: I like to warm the corn tortillas on a sheet pan before filling and rolling them. You can also use flour tortillas.

Nutrition

Find it online: https://www.girlgonegourmet.com/grilled-vegetable-enchiladas/