Beef Enchilada, Beef Taco, Bean Tostada, Rice, Beans Recipe

Prep the filling: Dice the onion and mince the garlic.

In a large skillet, heat the olive oil over medium heat. Sauté onion until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds.

Add the ground beef and cook until browned and no pink remains, breaking it apart as it cooks. Stir in cumin, chili powder, salt, and pepper; cook 1-2 minutes until fragrant.

Stir in 1 cup of enchilada sauce into the beef mixture and simmer 2-3 minutes to meld flavors.

Warm the tortillas slightly to make them pliable (wrap in a damp towel and microwave 20-30 seconds).

Spoon 2-3 tablespoons of beef filling onto each tortilla, roll, and place seam-side down in a lightly greased baking dish.

Pour remaining enchilada sauce over the rolled tortillas and sprinkle shredded cheese on top.

Bake at 350°F (175°C) for 20-25 minutes, until cheese is melted and bubbling. Let stand 5 minutes before serving.

In a skillet, heat 1 teaspoon olive oil over medium heat. Add the remaining ground beef and cook until browned, breaking up with a spoon.

Stir in taco seasoning and 1/4 cup water; simmer until sauce thickens, about 3-5 minutes.

Warm taco shells according to package directions (about 5 minutes in a hot oven).

Prepare toppings: shred lettuce, dice tomato, grate cheese, and set out salsa and sour cream.

Assemble tacos: spoon beef into each shell and top with lettuce, tomato, cheese, salsa, and a dollop of sour cream as desired.

Option A (faster): Warm refried beans in a saucepan over low heat.

Option B (from scratch): If using dried beans, soak, then rinse; simmer with onion and garlic until tender, about 1-2 hours, then mash slightly.

Spread a thin layer of warm beans onto each tostada shell.

Top with shredded lettuce, diced tomato, and shredded cheese.

Slice avocado and place on top; finish with a spoonful of salsa or pico de gallo.

Rinse rice under cold water until water runs clear.

In a pot, heat 1 tablespoon olive oil and sauté the onion until translucent (about 2-3 minutes).

Add garlic and rice; cook, stirring, 2-3 minutes until the edges look glassy.

Stir in broth and tomato sauce; bring to a boil.

Lower heat to a simmer, cover, and cook 15-18 minutes until rice is tender and liquid is absorbed.

Remove from heat, fluff with a fork, and season with salt to taste.

If using dried beans: Rinse, soak overnight, then drain. In a pot, add beans and 4 cups water or broth. Bring to a boil, then reduce to a simmer.

Skim foam as needed; add onion and garlic. Simmer 60-90 minutes until beans are tender.

Stir in cumin, chili powder, and salt in the last 15 minutes of cooking.

If using canned beans: Drain and rinse beans; sauté with onion and garlic in a little oil, then season with cumin, chili powder, and salt to taste.

Plate the dish by assigning two enchiladas, two tacos, and two tostadas to each plate. Serve alongside a scoop of rice and a portion of beans.

Offer lime wedges, chopped cilantro, extra salsa, and sour cream as optional toppings.