Que Bueno! This trio features our savory cheese enchilada, a home-style chile relleno and a crispy beef taco.

Preheat the oven to 350°F (175°C). In a skillet, heat a little oil and warm each corn tortilla for about 30 seconds on each side. Spread a tablespoon of refried beans on each tortilla, add shredded cheese, roll them up, and place them seam-side down in a baking dish. Pour enchilada sauce over the top and sprinkle with additional cheese. Bake for 20 minutes.

Prepare the Enchiladas

Roast the poblano peppers over an open flame or under a broiler until charred. Place them in a plastic bag to steam for 10 minutes, then peel off the skins. Stuff each pepper with cheese, dip in beaten eggs, and coat with flour. Heat oil in a frying pan and fry the peppers until golden brown. Set aside.

Make the Chile Rellenos

In a skillet, brown the ground beef and drain any excess fat. Stir in taco seasoning and a little water, simmer for 5 minutes. In another pan, heat oil. Fold each corn tortilla in half and fry until crispy. Remove and fill with the seasoned ground beef, topped with lettuce, diced tomato, and sour cream.

Prepare the Crispy Tacos

Place the enchiladas, chile rellenos, and crispy tacos on a serving platter. Enjoy your delicious trio of enchilada, chile relleno, and crispy taco!

Serve the Trio

Corn tortillas

Shredded cheese (cheddar or Monterey Jack)

Ground beef

enchilada, chile relleno and crispy taco

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!