Combo Dinner 13 Recipe

Cooking Instructions

1. 1

   Prepare the Filling

   In a skillet, heat olive oil over medium heat. Add chopped onion, garlic, and green bell pepper. Sauté until softened. Add ground beef and cook until browned. Stir in refried beans, cumin, salt, and black pepper. Mix well and set aside.

2. 2

   Make the Enchiladas

   Preheat the oven to 375°F (190°C). Take a corn tortilla, fill it with a portion of the beef mixture, roll it up, and place it seam-side down in a baking dish. Repeat for all tortillas. Pour enchilada sauce over the rolled tortillas and sprinkle with half of the shredded cheese.

3. 3

   Prepare the Chile Rellenos

   Roast the poblano peppers over an open flame or under a broiler until charred. Place them in a plastic bag for about 10 minutes to steam. Peel the skin off, make a slit on the side, and remove the seeds. Stuff with the remaining beef mixture and top with the remaining cheese.

4. 4

   Bake

   Cover the baking dish with foil and bake for about 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

5. 5

   Serve

   Remove from the oven and let it cool for a few minutes. Serve the enchiladas and stuffed chile relleno warm with your favorite toppings such as sour cream, salsa, or guacamole.