El Trio Recipe
Chicken Verde enchilada, a crispy ground beef taco, and three k-macho shrimp. Served with charro beans and Spanish rice.
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Ingredients
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Chicken Verde Enchilada
Crispy Ground Beef Taco
K-Macho Shrimp
Charro Beans
Spanish Rice
Method
Chicken Verde Enchilada
- 1
Prepare the Enchiladas
Preheat your oven to 375°F (190°C). In a bowl, mix the shredded chicken with half of the green enchilada sauce and half of the cheese.
- 2
Assemble the Enchiladas
Soften the corn tortillas in a microwave for about 20 seconds. Fill each tortilla with about 1/4 cup of the chicken mixture, roll them up, and place them seam-side down in a greased baking dish. Repeat with all tortillas.
- 3
Add Sauce and Cheese
Pour the remaining green enchilada sauce over the rolled enchiladas. Sprinkle the remaining cheese on top.
- 4
Bake
Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden. Garnish with sour cream and chopped cilantro before serving.
Crispy Ground Beef Taco
- 5
Cook the Beef
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and stir in taco seasoning. Cook for an additional 2-3 minutes.
- 6
Prepare the Tacos
Fill each taco shell with the seasoned beef, then top with shredded lettuce, chopped tomatoes, shredded cheese, and a dollop of sour cream.
K-Macho Shrimp
- 7
Marinate the Shrimp
In a bowl, combine olive oil, chili powder, garlic powder, lime juice, and salt. Add the shrimp and toss to coat. Let marinate for 15 minutes.
- 8
Cook the Shrimp
In a skillet over medium-high heat, cook the marinated shrimp for about 2-3 minutes per side, or until they turn pink and opaque.
Charro Beans
- 9
Prepare the Beans
In a saucepan, combine pinto beans, diced tomatoes, chopped onion, chili powder, and salt. Cook over medium heat for 10-15 minutes, stirring occasionally.
- 10
Finish with Cilantro
Stir in chopped cilantro just before serving for added freshness.
Spanish Rice
- 11
- 12
Add Rice and Broth
Add the rice to the saucepan and toast for 2 minutes. Then, add chicken broth and diced tomatoes. Bring to a boil.
- 13
Simmer
Reduce heat, cover, and let simmer for 15-20 minutes or until the rice is cooked through. Fluff with a fork and season with salt to taste.