Enchilada Beef in Baked Potatoes
Juicy ground beef, simmered in tangy enchilada sauce with black beans, onion, garlic, chili, and cumin. The beef is savory, smoky, and mildly spicy, and then spooned into potatoes (sweet or Russet) and topped with melty cheese. It’s so good.
I think I’ve become obsessed with store-bought enchilada sauce. Not because it’s a rich and complex blend of flavors, but because it’s also super low in calories and usually fat-free.
You can use any beans you want in the beef mixture. I’m a big fan of black beans, so that’s what I used. You can also use red kidney, pink, navy, or white beans. And, you can use regular beans or seasoned beans; just rinse and drain bean that are not in sauce.
I served the beef mixture in sweet potatoes, but you can use regular Russet potatoes too! And I’ve become a big fan of the golden sweet potatoes, but orange-fleshed yams would be equally fantastic.
As fun and delicious and the beef/potato pairing is, you don’t have to serve the beef in potatoes! You can serve the mixture in bowls like chili, or over rice or your favorite grain.
Enchilada Beef in Baked Potatoes
Ingredients
- 4 sweet potatoes, yams, or Russet potatoes, scrubbed clean
- Olive oil for coating the potatoes
- Salt and freshly ground black pepper
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 16 to 20 ounces canned enchilada sauce, red or green
- 15- ounce can black beans, or beans of choice
- 1 cup shredded Mexican cheese blend, or melty cheese of choice (cheddar, Monterey jack, mozzarella, or a combination)
- Chopped fresh cilantro for serving, optional
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil.
- Coat the potatoes with olive oil and transfer them to the prepared pan. Season with salt and black pepper. Bake for 45 to 55 minutes, until tender.
- Meanwhile, brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. Add the onion and garlic and cook for 3 to 5 minutes, until the onion softens. Add the chili powder and cumin and stir to coat. Add the enchilada sauce and beans and bring to a simmer. Reduce the heat to low, partially cover and simmer for 20 minutes, until the sauce reduces and thickens. If the potatoes aren’t finished cooking, cover the pan and keep the beef mixture warm until you’re ready to serve.
- Spoon the beef into the potatoes and top with the cheese. Garnish with cilantro, if using, and serve.