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

COMBINATION PLATES

1. 1

   Cheese Enchiladas

   Prepare the cheese enchiladas by heating 1 tablespoon vegetable oil in a skillet. Sauté the diced onion (0.5 cup) and minced garlic (2 cloves) until translucent. Warm the 8 small corn tortillas briefly in a dry skillet. Dip each tortilla in the 2 cups red enchilada sauce to coat, then fill with shredded cheese (2 cups) and a portion of the sautéed onion. Roll each tortilla and place seam-side down in a baking dish. Pour the remaining enchilada sauce over the rolled enchiladas and bake at 350°F (175°C) for about 15 minutes until heated through and cheese is melted. This step uses: 8 tortillas, 2 cups cheese, 2 cups enchilada sauce, 0.5 cup onion, 2 cloves garlic, 1 tablespoon oil.

2. 2

   Beef Tacos

   In a skillet, heat 1 tablespoon vegetable oil over medium heat. Add the ground beef (1 pound) and cook, breaking up the meat, until browned. Stir in 2 teaspoons chili powder, 1 teaspoon ground cumin, and 0.5 teaspoon salt; cook another 1-2 minutes. Warm 8 small corn tortillas. Assemble tacos by layering on a base of shredded lettuce (1 cup) and diced tomatoes (1 cup), then spoon portions of the beef, 0.5 cup shredded cheese, and 0.5 cup salsa on top. Finish with extra cheese if desired. This step uses: 1 pound beef, 8 tortillas, 1 cup lettuce, 1 cup tomatoes, 0.5 cup cheese, 0.5 cup salsa, 2 tsp chili powder, 1 tsp cumin, 1 tablespoon oil, 0.5 tsp salt.

3. 3

   Bean Tostadas

   Crisp the tostada shells as needed. Spread 1 cup refried beans on each tostada shell (total 4). Top with 0.5 cup shredded cheese, 0.5 cup shredded lettuce, 0.25 cup diced tomatoes, and 0.25 cup sour cream. Arrange on plates with the cheese-topped tostadas beside the other plate components. This step uses: 4 tostada shells, 1 cup refried beans, 0.5 cup cheese, 0.5 cup lettuce, 0.25 cup tomatoes, 0.25 cup sour cream.

4. 4

   Rice

   Rinse the white rice (1 cup) until the water runs clear. In a saucepan, combine the rice with 2 cups water, 1 tablespoon vegetable oil, and 0.5 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook for 15-18 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork before serving. This step uses: 1 cup rice, 2 cups water, 1 tablespoon oil, 0.5 teaspoon salt.

5. 5

   Beans

   In a pot, add 2 cups cooked pinto beans and 1 cup water. Season with 0.5 teaspoon salt and 0.25 teaspoon cumin. Simmer gently for 15-20 minutes to meld the flavors, stirring occasionally. Adjust seasoning as needed. This step uses: 2 cups beans, 1 cup water, 0.5 tsp salt, 0.25 tsp cumin.