Cheese Enchilada And Crispy Taco Recipe
Cheese enchilada, crispy ground beef taco, Mexican rice, refried beans
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Ingredients
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Cheese Enchiladas
Crispy Ground Beef Tacos
Mexican Rice
Refried Beans
Method
Cheese Enchiladas
- 1
Prepare the Filling
In a skillet, heat 1/2 cup of vegetable oil over medium heat. Add the diced onion and sauté until translucent. Remove from heat and mix with 1 cup of shredded cheese.
- 2
Assemble Enchiladas
Soften the corn tortillas by briefly frying them in the remaining oil. Fill each tortilla with the cheese and onion mixture, roll them up, and place seam-side down in a baking dish.
- 3
Add Sauce and Cheese
Pour the enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- 4
Bake
Preheat the oven to 350°F (175°C) and bake enchiladas for 20 minutes or until the cheese is bubbly.
Crispy Ground Beef Tacos
- 5
Cook the Beef
In a skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess fat and add taco seasoning according to package instructions, mixing well.
- 6
Prepare Taco Shells
Heat taco shells in the oven according to package instructions until crispy.
- 7
Assemble Tacos
Fill each taco shell with the seasoned ground beef, then top with shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.
Mexican Rice
- 8
- 9
Cook the Rice
Add the long-grain rice, stirring to coat. Pour in chicken broth and tomato sauce, then add ground cumin and salt. Bring to a boil.
- 10
Simmer
Reduce heat to low, cover, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
Refried Beans
- 11
Heat Refried Beans
In a small saucepan, heat the canned refried beans over low heat, stirring occasionally until warm.
- 12
Optional Toppings
If desired, add shredded cheese and jalapeños on top of the warmed beans just before serving.