Laredo Recipe
One beef enchilada and one crispy beef taco served with Mexican rice, pinto beans, pico de gallo and sour cream.
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Ingredients
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Beef Enchilada
Crispy Beef Taco
Sides
Method
Beef Enchilada
- 1
- 2
Cook the Ground Beef
Add 1 pound of ground beef to the skillet. Season with salt and black pepper. Cook until browned, breaking it apart with a spatula.
- 3
Assemble the Enchiladas
Preheat the oven to 350°F (175°C). In a baking dish, spread a little enchilada sauce. Take a corn tortilla, fill it with the beef mixture and some shredded cheese, roll it up, and place it seam-side down in the dish.
- 4
Top with Sauce and Cheese
Repeat the process for all tortillas. Pour remaining enchilada sauce on top and sprinkle the rest of the shredded cheese.
- 5
Crispy Beef Taco
- 6
Prepare the Beef
In another skillet, cook 0.5 pound of ground beef over medium heat. Drain excess fat.
- 7
Add Seasoning
Stir in taco seasoning and a little water, cooking until heated through and well combined.
- 8
Assemble Tacos
Warm taco shells according to package instructions. Fill each taco shell with the seasoned beef, then top with lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.
Sides
- 9
Prepare Mexican Rice
Cook 2 cups of Mexican rice according to package instructions. Fluff with a fork and keep warm.
- 10
Heat Pinto Beans
In a small saucepan, heat 1 cup of pinto beans over low heat until warmed through.
- 11
Prepare Pico de Gallo
If using store-bought pico de gallo, simply serve it. If making from scratch, combine diced tomatoes, onions, cilantro, lime juice, and salt in a bowl.
