Charro Recipe
One cheese enchilada and one crispy beef taco served with Mexican rice, black beans, pico de gallo and sour cream.
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Ingredients
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Enchilada
Beef Taco
Sides
Method
Enchilada Preparation
- 1
Prepare Enchiladas
Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of enchilada sauce. Take a corn tortilla, fill it with a generous amount of shredded cheese, roll it up, and place it seam-side down in the baking dish. Repeat with remaining tortillas and cheese. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle more cheese on top. Bake for 20 minutes or until the cheese is bubbly and golden.
Taco Preparation
- 2
Cook the Beef
In a skillet over medium heat, add the ground beef. Cook until browned, about 5-7 minutes. Drain excess fat. Add taco seasoning and 1/4 cup of water. Stir well and simmer for 5 minutes until the mixture is thickened.
- 3
Assemble Tacos
Take a crispy taco shell, fill it with a portion of the seasoned beef, then top with shredded lettuce, diced tomatoes, and a dollop of sour cream. Repeat for the second taco.
Side Preparation
- 4
Prepare Mexican Rice
Cook the Mexican rice according to package instructions. Typically, this involves boiling water, adding rice, and simmering until the rice is tender and fluffy.
- 5
Heat Black Beans
In a small saucepan, heat the black beans over medium heat until warmed through. Stir occasionally to prevent sticking.
- 6
Prepare Pico de Gallo
In a medium bowl, combine diced tomatoes, onions, cilantro, lime juice, salt, and pepper. Mix well and let sit for 10 minutes to allow flavors to meld.
