Mexican Combo Recipe
Enchilada, taco, rice, beans & flour tortilla.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Enchiladas
Tacos
Rice
Beans
Flour Tortilla
Method
Enchiladas
- 1
Prepare the Enchiladas
Preheat the oven to 350°F (175°C). In a skillet, heat the shredded chicken with half of the enchilada sauce. Fill each corn tortilla with the chicken mixture, roll them up, and place them in a baking dish. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese. Bake for 20 minutes.
Tacos
- 2
Prepare the Tacos
Cook the ground beef in a skillet over medium heat until browned. Drain excess fat and add taco seasoning, following package instructions. Warm the corn tortillas. Assemble tacos with beef, lettuce, diced tomatoes, cheese, and sour cream.
Rice
- 3
Cook the Rice
In a saucepan, combine the long-grain rice, chicken broth, diced onions, and garlic powder. Bring to a boil, cover, and reduce heat to low. Cook for 18-20 minutes until rice is tender. Stir in cilantro before serving.
Beans
- 4
Flour Tortilla
- 5
Make the Flour Tortillas
In a bowl, mix flour, baking powder, and salt. Add water and vegetable oil, knead until smooth. Divide into 8 portions, roll each into a circle, and cook on a hot skillet for about 1 minute each side.
