Speedy Gonzales Recipe
1 Enchilada, 1 Taco, Mexican Rice and Refried Beans
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Ingredients
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Enchilada
Taco
Mexican Rice
Refried Beans
Method
Enchilada
- 1
Prepare the Filling
In a bowl, mix the shredded chicken with half of the red enchilada sauce and set aside.
- 2
Assemble the Enchilada
Take a corn tortilla, place 1/2 cup of the chicken mixture in the center, roll it up, and place it seam-side down in a baking dish. Repeat with the second tortilla.
- 3
Add Sauce and Cheese
Pour the remaining red enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- 4
Bake
Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes until the cheese is melted and bubbly.
- 5
Garnish
Once baked, top with sour cream and chopped cilantro before serving.
Taco
- 6
Cook the Beef
In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- 7
Season the Beef
Add taco seasoning to the beef and stir in 1/4 cup of water. Let it simmer for about 5 minutes.
- 8
Assemble the Tacos
Fill each taco shell with the seasoned beef. Top with shredded lettuce, chopped tomatoes, diced onions, and sliced jalapeños.
Mexican Rice
- 9
- 10
Cook the Rice
Add the long grain rice, diced tomatoes, chicken broth, garlic powder, cumin, and salt. Bring to a boil.
- 11
Simmer
Reduce heat to low, cover, and let it simmer for 20 minutes or until the rice is cooked and liquid is absorbed.
Refried Beans
- 12
Heat the Beans
In a small saucepan, heat the canned refried beans over medium heat, stirring occasionally.
- 13
- 14
Optional Cheese
If desired, sprinkle shredded cheese on top before serving.
