Laredo Recipe
Ground beef chimichanga, cheese enchilada topped with chile gravy sauce, and a seasoned chicken tostada. Served with refried beans and Spanish rice.
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Ingredients
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Chimichanga
Cheese Enchilada
Chicken Tostada
Sides
Method
Chimichanga
- 1
Prepare the Filling
In a skillet, cook the ground beef over medium heat until browned. Drain excess fat and season with salt, pepper, and chili powder.
- 2
Assemble the Chimichanga
Place a flour tortilla on a flat surface. Add a portion of the cooked ground beef and a handful of shredded cheese. Fold the sides of the tortilla inwards, then roll it up tightly.
- 3
Fry the Chimichanga
In a deep skillet or fryer, heat vegetable oil over medium-high heat. Once hot, carefully add the chimichangas, a few at a time, and fry until golden brown (about 3-4 minutes per side). Drain on paper towels.
Cheese Enchilada
- 4
Prepare the Enchiladas
Preheat the oven to 350°F (175°C). In a baking dish, spread a thin layer of the chile gravy sauce at the bottom. Take a corn tortilla, fill it with shredded cheese, roll it up and place it seam side down in the dish. Repeat for all tortillas.
- 5
Top and Bake
Pour the remaining chile gravy sauce over the top of the rolled enchiladas and sprinkle with extra shredded cheese. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Chicken Tostada
- 6
Assemble the Tostadas
On each tostada shell, spread a layer of shredded chicken. Top with shredded lettuce and diced tomatoes. Add a dollop of sour cream on top.
Sides
- 7
Serve the Sides
Warm the refried beans and Spanish rice in a small pot over low heat. Serve alongside the chimichanga, cheese enchiladas, and chicken tostada.