Cheese Enchilada, Beef Taco, Rice, Beans Recipe

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and set aside.

In a skillet, heat 2 tablespoons oil over medium heat and sauté the diced onions until translucent.

Warm tortillas in a dry skillet or in the microwave until pliable.

Combine 2 cups shredded cheese with the sautéed onions. Spoon about 2-3 tablespoons of the cheese mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.

Pour enchilada sauce over the rolled tortillas, then sprinkle with 1 cup shredded cheese over the top.

Bake for 15-20 minutes, until sauce is bubbly and cheese is melted. Let rest 5 minutes before serving.

In a skillet, heat 1 tablespoon oil over medium heat. Add the cooked ground beef and cook until heated through and browned, breaking it up as it cooks.

Stir in 1 tablespoon taco seasoning and 1/2 cup water. Simmer 5-7 minutes until slightly thickened.

Warm the tortillas in a dry skillet or microwave until pliable.

Assemble tacos by filling each tortilla with about 2-3 tablespoons of beef, then top with shredded lettuce, diced tomatoes, and 1/4 cup shredded cheese per taco. Serve with salsa.

Rinse 1 cup of rice under cold water until the water runs clear.

In a saucepan, heat 1 tablespoon olive oil over medium heat. Add rinsed rice and toast 2-3 minutes, stirring frequently.

Add 2 cups chicken broth and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer 15-18 minutes until rice is tender and liquid is absorbed.

Remove from heat and fluff with a fork. Keep covered for 5 minutes before serving.

In a pot, heat 1 tablespoon olive oil over medium heat. Sauté the half cup diced onion until translucent.

Add 1 teaspoon ground cumin and 1/2 teaspoon chili powder; stir 30 seconds until fragrant.

Stir in 2 cups canned pinto beans, drained and rinsed, plus 1 cup water or broth. Simmer 10-15 minutes, mashing lightly if you prefer thicker beans.

Season with salt to taste. Keep warm until serving.