Speedy Gonzalez Recipe
One crispy taco and one beef enchilada. Served with rice or refried beans.
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Ingredients
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Crispy Taco
Beef Enchilada
Side (choose rice or refried beans)
Garnishes
Method
Crispy Taco
- 1
Prepare beef filling
Heat a small skillet over medium heat. Add 3 oz ground beef and break up with a spatula. Cook 3–4 minutes until browning. Add 1 tbsp finely chopped onion and 1 tsp minced garlic; cook 1 minute until fragrant. Stir in 1 tsp chili powder, 1/2 tsp ground cumin and 1/4 tsp salt. Cook another 1–2 minutes until spices are incorporated and beef is cooked through. Remove from heat and drain any excess fat if needed.
- 2
Fry tortilla for crispness
Pour 1/4 cup vegetable oil into a small skillet and heat over medium-high until shimmering (about 325–350°F if using a thermometer). Using tongs, add the corn tortilla and fry about 30–45 seconds per side until golden and crisp but still pliable enough to hold filling. Transfer to a paper-towel-lined plate and season lightly with a pinch of salt.
- 3
Assemble taco
Spoon the cooked beef (all) into the fried tortilla. Top with 1/4 cup shredded iceberg lettuce, 1/4 cup shredded cheddar, 2 tbsp diced tomato and 1 tsp hot sauce or salsa. Serve immediately so the shell stays crisp.
Beef Enchilada
- 4
Soften tortilla and fill
Preheat oven to 375°F (190°C). Lightly brush or flick 1 tsp vegetable oil onto a flour tortilla and warm in a skillet over medium for about 20–30 seconds per side until soft and pliable. Place warmed tortilla on a work surface. Spoon 3 oz shredded cooked beef mixed with 1 tbsp finely chopped onion and a pinch (1/8 tsp) salt down the center of the tortilla. Top with 1/4 cup shredded Monterey Jack or cheddar.
- 5
Roll and sauçage
Roll the tortilla tightly around the filling and place seam-side down in a small ovenproof dish or on a baking sheet. Spoon 1/2 cup red enchilada sauce evenly over the top of the rolled enchilada so it is well coated. Sprinkle a little extra cheese on top if desired.
- 6
Bake
Bake in the preheated 375°F oven for 10–12 minutes, until the sauce is bubbly and cheese is melted. Remove from oven and let rest 1–2 minutes before serving.
Side & Garnish
- 7
Prepare side
Heat 1/2 cup prepared cilantro-lime rice or 1/2 cup refried beans according to package or stovetop directions until hot (about 2–3 minutes in microwave or 4–5 minutes on stovetop). If using refried beans, stir in a splash of water or broth to loosen to serving consistency.
- 8
Plate and garnish
Arrange the crispy taco and baked enchilada on a plate with the warmed rice or refried beans. Top the plate with 1 tbsp sour cream, sprinkle 1 tsp chopped cilantro over the enchilada, and add 1 lime wedge on the side. Serve immediately.