Combo 3- Cheese Enchilada, Beef Taco & Bean Tostada Recipe

Preheat the oven to 375°F (190°C).

In a skillet, heat the olive oil over medium heat. Sauté the diced onion until translucent (about 3-4 minutes), then add minced garlic and cook for 30 seconds more.

In a bowl, mix the cheddar, Monterey Jack, and queso fresco with cumin, chili powder, and salt to create a three-cheese filling.

Warm the red enchilada sauce in a small pot until simmering.

Dip each tortilla briefly in the warm sauce to soften, spoon a portion of the cheese filling into the center, roll tightly, and place seam-side down in a lightly oiled baking dish.

Repeat with remaining tortillas, arranging them snugly in the dish. Pour remaining sauce over the rolled enchiladas and sprinkle with the remaining cheese.

Bake in the preheated oven for 20-25 minutes until cheese is bubbling and enchiladas are heated through. If desired, broil for 1-2 minutes to lightly brown the tops.

Garnish with chopped cilantro and serve with sour cream on the side.

Warm a skillet over medium-high heat and add the ground beef. Cook, breaking up the meat, until browned (about 6-8 minutes). Drain excess fat.

Stir in the taco seasoning and water. Reduce heat to simmer and cook for 4-5 minutes until the sauce thickens and coats the meat.

While the beef simmers, warm the taco shells in the oven for 3-5 minutes or follow package directions.

Assemble: fill each shell with seasoned beef, then top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and salsa as desired.

Arrange on a platter and serve with additional toppings on the side.

Preheat oven to 375°F (190°C) if toasting tostadas; place refried beans in a small saucepan and warm over low heat.

Crisp the tostada shells in the oven for 3-5 minutes if you prefer extra crunch.

Spread a layer of warm refried beans over each tostada shell.

Top with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, salsa, and sliced green onions.

Plate one Three-Cheese Enchilada, one Beef Taco, and one Bean Tostada per serving.

Garnish with extra cilantro if desired and offer sour cream, salsa, and lime wedges on the side.