Mexican Combination Plate with Enchilada, Burrito, and Tamale
If you’re hungry, this is a good one. You get chicken enchiladas with melted cheese and creamy red sauce, plus beef burritos browned in a skillet. I keep the burritos small so there’s room for rice, beans, and a tamale. A little guacamole on the burrito, some pico with the enchilada... you can see why I wanted everything on the same plate!
Use prepared tamales and cooked rice. With those ready, you can have the whole dinner on the table in about an hour.
- Total
- 1 hour
- Serves
- 4
Recipe
Mexican Combination Plate with Enchilada, Burrito, and Tamale
- Prep
- 25 minutes
- Cook
- 35 minutes
- Total
- 1 hour
- Serves
- 4
Ingredients
For the chicken enchiladas
For the beef burritos
For the sides and serving
Instructions
- 1
Heat the oven and prepare the fresh sides
Heat the oven to 375°F. Toss the tomatoes with the ¼ onion, cilantro, a squeeze of lime juice, and a pinch of salt to make pico de gallo. Mash the avocados with another squeeze of lime and salt for a chunky guacamole. Cover both while you cook the hot components.
- 2
Cook the beef filling
Heat 1 tablespoon oil in a skillet over medium-high heat. Cook the ½ onion for 2 minutes, then add the beef, cumin, chili powder, and ½ teaspoon salt. Break up the meat and cook for 6 to 8 minutes until browned and the ground beef reaches 160°F. Stir in ¼ cup water and cook until it mostly evaporates; taste for salt.
- 3
Roll and bake the enchiladas
Whisk the enchilada sauce with the cream. Spread ¼ cup sauce in a small baking dish. Warm the corn tortillas in a damp towel in the microwave for about 30 seconds so they bend without cracking. Divide the chicken and ½ cup cheese among them, roll, and place seam-side down. Spoon the remaining sauce over the top, add the remaining 1 cup cheese, and bake uncovered for 15 to 20 minutes until bubbling and the chicken filling reaches 165°F.
- 4
Heat the tamales, beans, and rice
While the enchiladas bake, heat the fully cooked tamales in their husks according to the package directions, steaming until hot if no method is given. Warm the refried beans in a small pan over low heat, adding a splash of water if thick. Reheat the cooked rice until steaming hot and keep both sides covered.
- 5
Roll and brown the burritos
Warm the flour tortillas briefly so they are pliable. Divide the beef among them, fold in the short sides, and roll tightly. Wipe out the beef skillet, coat it lightly with oil, and toast the burritos seam-side down over medium heat for 2 to 3 minutes per side, until the tortillas have browned spots and the seam holds closed.
- 6
Assemble four plates
Place one enchilada, one browned burrito, and one warm tamale in its husk on each plate. Add a scoop each of hot beans and rice, then spoon on the guacamole and pico de gallo. Serve immediately while the cooked components are hot; peel off and discard the tamale husks before eating.
Mexican Combination Plate with Enchilada, Burrito, and Tamale
For this step
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Shortcuts and substitutions
Ready-to-heat tamales
Buy fully cooked refrigerated or frozen tamales with any filling you enjoy. Check the package for heating and thawing instructions; choose one flavor for all four plates or offer a mix.
Cooked chicken and rice
Rotisserie chicken and leftover or packaged cooked rice keep this multi-part plate within an hour. If cooking rice from dry, begin it before the other components and add its cooking time to the schedule.
Sauce and cheese
Choose a mild red enchilada sauce if you want the pale orange sauce shown here; the cream softens its color and heat. A sharper cheddar gives more tang, while Monterey Jack melts more smoothly.
Cooking and serving tips
Warm the corn tortillas
A short microwave warmup in a damp towel makes them flexible enough to roll. If they still crack, warm them a few seconds more rather than forcing the fold.
Brown the burrito seam first
Put each rolled burrito seam-side down in the lightly oiled skillet. Once that side browns, the fold is less likely to spring open when you turn it.
Make ahead and storage
Cook the beef and prepare the pico up to 2 days ahead; refrigerate them separately. Assemble and bake the enchiladas, brown the burritos, and mash the avocado close to serving. Refrigerate leftovers promptly in covered containers for up to 3 days. Reheat cooked fillings, enchiladas, tamales, beans, and rice to 165°F; keep cold garnishes separate.
Frequently Asked Questions
What comes on this combination plate?
Each plate has one chicken enchilada with creamy red sauce and melted cheese, one browned beef burrito, one warmed tamale, refried black beans, white rice, guacamole, and pico de gallo.
Do I need to make tamales from scratch?
No. This recipe uses fully cooked tamales so you can make the enchiladas, burritos, and fresh toppings in about an hour. Heat the tamales according to their package instructions and remove the husks before eating.
Can I prepare the plate ahead?
Prepare the beef and pico ahead, but bake the enchiladas, toast the burritos, heat the sides, and mash the avocado near serving time. Store hot and cold components separately.
