Combination 2 Recipe
CHILE RELLENO, TACO, FRIED BEANS & GUACAMOLE SALAD.
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Ingredients
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Chile Relleno
Taco
Fried Beans
Guacamole Salad
Method
Chile Relleno
- 1
Prepare the Peppers
Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Place in a plastic bag to steam for 10 minutes. Peel off the skin, make a slit in each pepper, and remove the seeds.
- 2
Stuff the Peppers
Fill each pepper with Monterey Jack cheese. Set aside.
- 3
- 4
Fry the Peppers
Heat vegetable oil in a deep skillet. Dip each stuffed pepper in the batter and fry until golden brown. Drain on paper towels and serve with tomato sauce.
Taco
- 5
Cook the Beef
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, then add taco seasoning and 1/4 cup water. Simmer for 5 minutes.
- 6
Prepare the Tacos
Warm the corn tortillas in a separate pan. Fill each tortilla with the cooked beef, lettuce, diced tomato, and top with shredded cheddar cheese and a dollop of sour cream.
Fried Beans
- 7
- 8
Cook the Beans
Add canned black beans, cumin, and salt. Mash the beans slightly and cook until heated through. Adjust seasoning if necessary.