Rio Grande Plate Recipe
Two beef enchiladas, beef taco, and tamales, served with rice and beans
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Ingredients
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Beef Enchiladas
Beef Taco
Tamales
Rice and Beans
Method
Beef Enchiladas
- 1
- 2
Cook the Beef
Add ground beef to the skillet, season with salt and pepper, and cook until browned. Drain excess fat.
- 3
Assemble Enchiladas
Warm corn tortillas in a dry skillet. Place 2-3 tablespoons of beef filling in the center of each tortilla, roll, and place seam-side down in a baking dish.
- 4
Add Sauce and Cheese
Pour enchilada sauce over the rolled tortillas and sprinkle shredded cheese on top.
- 5
Bake
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until cheese is melted and bubbly.
Beef Taco
- 6
Cook the Beef
In a skillet, brown ground beef over medium heat. Drain excess fat and stir in taco seasoning. Add a little water if needed and simmer for 5 minutes.
- 7
Assemble Tacos
Fill taco shells with seasoned beef, then top with shredded lettuce, diced tomato, and shredded cheese.
- 8
Add Sour Cream
Finish with a dollop of sour cream on top of each taco.
Tamales
- 9
Prepare the Dough
In a mixing bowl, combine corn masa, salt, and olive oil. Gradually add chicken broth until a soft dough forms.
- 10
Assemble Tamales
Take a soaked corn husk, spread a portion of masa dough on it, leaving the top and bottom edges clear. If using, place a spoonful of shredded beef filling in the center.
- 11
Fold and Steam
Fold the sides of the husk over the filling, then fold the bottom up. Place tamales upright in a steamer pot and steam for about 1-1.5 hours.
Rice and Beans
- 12
- 13
Prepare Beans
In a small saucepan, heat black beans over low heat until warmed through. Season with salt to taste.
