Speedy Gonzales Recipe
One taco, one enchilada, and your choice of rice or beans.
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Ingredients
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Taco
Enchilada
Rice or Beans
Method
Taco Preparation
- 1
Prepare the Beef
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and add taco seasoning. Stir well and cook for an additional 3-4 minutes until fully combined.
- 2
Assemble the Taco
Warm the corn tortillas in a dry skillet for about 30 seconds on each side. Place a portion of seasoned beef in each tortilla and top with shredded lettuce, diced tomatoes, shredded cheddar cheese, and a dollop of sour cream. Fold the tortilla in half and set aside.
Enchilada Preparation
- 3
Prepare the Enchiladas
Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of enchilada sauce on the bottom. Take a corn tortilla, fill it with shredded chicken and a sprinkle of chopped onions, then roll it up and place it seam-side down in the baking dish.
- 4
Add Sauce and Cheese
Repeat the filling and rolling process with the remaining tortillas. Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
- 5
Bake
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- 6
Garnish
Once out of the oven, sprinkle with fresh cilantro before serving.
Rice or Beans Preparation
- 7
Serving Option
You can choose between serving cooked rice or refried beans alongside your taco and enchilada. If using rice, you can heat it on the stove or in the microwave. For refried beans, simply heat them in a saucepan or microwave until warm.
