Enchiladas De Combinados Recipe
Ground Beef, queso & pollo (Above served con rice, pico de gallo salad, y sopa de frijoles negros)
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Ingredients
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For the Enchiladas
For the Rice
For the Pico de Gallo Salad
For the Black Bean Soup
Method
For the Enchiladas
- 1
Cook the Meat
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the ground beef, season with salt and black pepper, and cook until browned, about 5-7 minutes. Drain excess fat.
- 2
Prepare the Filling
In the same skillet, mix in the shredded chicken and half of the shredded cheese with the ground beef. Stir well to combine and remove from heat.
- 3
Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Take a corn tortilla, add a generous spoonful of the beef and chicken mixture, roll it up tightly, and place seam side down in a greased baking dish. Repeat with remaining tortillas.
- 4
Add Sauce and Cheese
Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top.
- 5
Bake
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
For the Rice
- 6
Cook the Rice
In a medium saucepan, combine 1 cup of long grain rice, 2 cups of water, and salt to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed.
For the Pico de Gallo Salad
- 7
Prepare the Pico de Gallo
In a medium bowl, combine diced tomatoes, onion, cilantro, lime juice, and salt. Mix well and let it sit for at least 10 minutes to allow the flavors to meld.
For the Black Bean Soup
- 8
Cook the Soup
In a pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened, about 3-4 minutes. Add the black beans, vegetable broth, and cumin. Simmer for 15 minutes, then blend if desired for a smoother texture. Season with salt and black pepper to taste.
