Combo Dinner 3 Recipe

Cooking Instructions

1. 1

   Prepare the Filling

   In a skillet, heat olive oil over medium heat. Add chopped onion and green bell pepper. Sauté until softened. Add ground beef and taco seasoning, cooking until the meat is browned and fully cooked. Stir in refried beans and mix well. Remove from heat.

2. 2

   Make the Enchiladas

   Preheat the oven to 350°F (175°C). Take a corn tortilla, fill it with the beef and bean mixture, roll it up, and place it seam-side down in a baking dish. Repeat with the remaining tortillas. Pour enchilada sauce over the rolled tortillas and sprinkle with half of the shredded cheese. Bake for 20 minutes.

3. 3

   Prepare the Chile Rellenos

   While the enchiladas are baking, prepare the chile rellenos. Roast the poblano peppers over an open flame or in the oven until charred. Remove the skin, cut a slit, and remove seeds. Stuff with the remaining shredded cheese. In a separate skillet, heat olive oil and fry the stuffed peppers until golden brown.

4. 4

   Assemble the Tacos

   For the tacos, warm the remaining corn tortillas in a skillet. Fill each tortilla with the beef and bean mixture, and top with sour cream and cilantro.

5. 5

   Serve

   Once the enchiladas are done baking and the chile rellenos are fried, serve everything on a plate: one enchilada, one taco, and one chile relleno. Garnish with extra cilantro if desired.