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Ingredients
Scale
- 1 ½ tablespoons olive oil
- 1 pound lean ground beef
- 1 pound Yukon Gold potatoes, cut into ¼ inch dice
- ½ cup diced yellow onion
- 1 poblano pepper, seeded and diced
- 1 ½ teaspoons kosher salt (or to taste)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 4 ounces diced green chiles
- 2 tablespoons chopped cilantro
- 15 ounces mild green enchilada sauce (recommend Hatch or Siete Foods)
- 1 cup shredded cheese (Colby Jack, Monterey Jack, or cheddar)
Instructions
- Preheat the oven to 375°F.
- Mix chili powder, ground cumin, garlic powder, and salt to create a spice blend.
- Heat olive oil in a skillet; cook ground beef with half of the spice blend until browned.
- Sauté Yukon Gold potatoes, onion, and poblano pepper with remaining spice blend until tender.
- Stir in chopped cilantro, diced green chiles, and cooked ground beef; add enchilada sauce and mix well.
- Top with shredded cheese, cover with foil, and bake for 15 minutes.
- Remove foil, broil for 3-5 minutes until cheese is bubbly and golden.
- Garnish with cilantro and serve.
Notes
For even cooking, cut Yukon Gold potatoes uniformly.
Don’t overcrowd the skillet when cooking beef for a better sear.
Adjust spice level by adding more chili powder or selecting a spicy enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 30
- Cholesterol: 70