
Beef Gorditas
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
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Rich, soul-satisfying ground beef enchiladas – a protein-packed homestyle meal that’s pure delight!

Corn tortillas filled with tender shredded chicken, smothered in a rich, smoky red chili sauce, and baked with melted cheese. A true Tex-Mex comfort food classic that brings vibrant flavor to any dinner table.
Serving size: 3 pieces

A vibrant, fluffy rice dish simmered in a savory tomato and chicken broth with hints of cumin. This classic Tex-Mex side is the perfect partner for tacos, enchiladas, or any festive meal.
Serving size: 1 cup

Creamy, savory refried beans with a hint of spice, just like your favorite Tex-Mex restaurant. Made from scratch in under 20 minutes, they're the perfect side for tacos, burritos, or nachos.
Serving size: 0.5 cup

Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!


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Rich, soul-satisfying ground beef enchiladas – a protein-packed homestyle meal that’s pure delight!
This mexican_american dish is perfect for dinner. With 1512.0100000000002 calories and 91.23g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Chicken Filling
Create the Red Chili Sauce
Assemble the Enchiladas
Bake and Serve
Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat. Add the rinsed and drained rice. Stir frequently until the grains are lightly golden and smell nutty, about 5-7 minutes.
Add the chopped onion to the saucepan and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the tomato sauce, chicken broth, ground cumin, salt, and pepper. Stir everything together well. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes without lifting the lid.
After 15 minutes, quickly lift the lid, scatter the frozen peas and carrots over the top of the rice, and replace the lid. Continue to cook for another 5 minutes, or until all the liquid has been absorbed. Remove the pan from the heat and let it stand, covered, for 10 minutes.
Remove the lid, add the chopped cilantro, and gently fluff the rice with a fork to combine. Serve warm as a side dish.
Sauté Aromatics
Bloom the Spices
Simmer the Beans
Mash and Finish
Garnish and Serve