Mucho Combo 5 Recipe
choose three items enchilada, taco, tamale or tostada (tamale only picadillo or por). All combinations are served with your choice of refried or rancho (cholesterol-free) beans & Mexican rice. Choose from cheese, chicken, ground beef or picadillo (shredded beef & pork). Upgrade to Deluxe (sour cream & guacamole) for $2.50 (tamale only piccadilo or pork).
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Ingredients
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Enchiladas
Tacos
Tamales
Tostadas
Beans & Rice
Deluxe Toppings
Method
Enchiladas Preparation
- 1
Prepare the Filling
In a bowl, mix the shredded chicken with 1 cup of shredded cheese and half of the enchilada sauce.
- 2
Assemble the Enchiladas
Take a corn tortilla, place 2 tablespoons of the filling in the center, roll it up, and place it seam-side down in a baking dish. Repeat for all tortillas.
- 3
Bake
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese. Bake in a preheated oven at 350°F (175°C) for 20 minutes.
Taco Preparation
- 4
Cook the Beef
In a skillet, brown the ground beef over medium heat. Add taco seasoning and cook according to package instructions.
- 5
Assemble the Tacos
Fill each taco shell with a portion of cooked beef, then top with shredded lettuce, diced tomatoes, and shredded cheddar cheese.
Tamale Preparation
- 6
Soak the Corn Husks
Soak corn husks in warm water for at least 30 minutes to soften.
- 7
Prepare the Masa
In a bowl, mix corn masa with water until it reaches a spreadable consistency.
- 8
Fill and Roll Tamales
Spread masa on a corn husk, add a spoonful of picadillo, and fold the husk to seal. Place upright in a steamer and steam for 1-1.5 hours.
Tostada Preparation
- 9
Warm the Beans
Heat the refried beans in a saucepan until warmed through.
- 10
Assemble the Tostadas
Spread a layer of warm refried beans on each tostada shell. Top with shredded lettuce and a dollop of sour cream.
Beans & Rice Preparation
- 11
Cook the Rice
Prepare Mexican rice according to package instructions.
Deluxe Preparation
- 12
Prepare the Toppings
In small bowls, serve sour cream and guacamole as toppings for the tacos, enchiladas, and tamales.