Beef Taco, Cheese Enchilada, Huevos Rancheros Recipe

Cook the Beef

In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.

Season the Beef

Add taco seasoning to the beef and mix well. Stir in 1/4 cup of water; simmer for another 5 minutes.

Prepare Tacos

Fill taco shells with the seasoned beef. Top with shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.

Preheat Oven

Preheat your oven to 350°F (175°C).

Prepare Enchiladas

On each corn tortilla, place 1/4 cup of shredded cheese, roll it up, and place seam side down in a baking dish.

Add Sauce

Pour enchilada sauce over the rolled tortillas in the baking dish and sprinkle remaining cheese on top.

Bake

Bake in the preheated oven for 20-25 minutes until cheese is bubbly and golden.

Serve

Top with sour cream and chopped cilantro before serving.

Cook the Eggs

In a skillet, fry the eggs sunny-side up to your liking.

Heat Tortillas

In another skillet, heat corn tortillas until warm and slightly crispy.

Assemble the Dish

On each tortilla, place a generous spoonful of black beans, top with a fried egg, and pour ranchero sauce over it.

Garnish

Top with sliced avocado, crumbled feta cheese, and chopped cilantro.

Cook Rice

In a saucepan, cook the white rice according to package instructions.

Sauté Garlic

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Combine Beans

Add black beans to the skillet and season with salt and pepper. Cook until heated through.

Mix with Rice

Once the rice is cooked, combine with the black bean mixture and stir in chopped cilantro.

Serve

Serve rice and beans as a side dish with your tacos and enchiladas.