Last Updated on August 18, 2025 by Casia Valdés
If there’s one thing that can make dinner feel like a celebration, it’s a plate loaded with rich, cheesy enchiladas, tender tamales, fluffy rice, and creamy refried beans. This Two Cheese Enchiladas with Chile Con Carne Sauce & All Beef Tamales recipe is more than a meal—it’s a full Mexican-inspired feast that’s bursting with flavor and perfect for special occasions or when you just want to treat yourself and your loved ones.
This combination is inspired by the vibrant plates you might find in a family-owned Tex-Mex restaurant—where every element on the plate is made with care and designed to complement the others. The enchiladas are stuffed with a blend of sharp cheddar and creamy Monterey Jack, smothered in a bold, beefy chile con carne sauce. The tamales are tender, flavorful pockets of masa and seasoned beef, steamed to perfection in corn husks. And of course, no plate would be complete without sides of warm refried beans and perfectly cooked rice.
I first made this combo for a Sunday family dinner. I knew I wanted something hearty enough to satisfy my uncles (who always ask for seconds) yet special enough to make my grandmother smile. By the time the tamales were unwrapped and the enchiladas pulled bubbling from the oven, the kitchen smelled like pure comfort and celebration.
Whether you serve this for a holiday gathering, a weekend family dinner, or as the star of a potluck, it’s the kind of meal that invites people to linger at the table just a little longer.
Table of Contents
Why You’ll Love This Recipe
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Restaurant-Quality at Home: Full, bold flavors without leaving your kitchen.
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Perfect for Sharing: A great choice for family dinners, parties, and celebrations.
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Make-Ahead Friendly: Tamales and chile con carne can be prepared in advance.
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Balanced Plate: Cheese, beef, masa, beans, and rice make it a complete meal.
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Customizable: Adjust spice levels, change cheese blends, or add toppings to suit your taste.
Ingredients You’ll Need (Serves 6–8)
For the Two Cheese Enchiladas
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12 small corn or flour tortillas
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2 cups shredded sharp cheddar cheese
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2 cups shredded Monterey Jack cheese
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2 cups Chile Con Carne sauce (recipe below)
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½ cup chopped fresh cilantro (optional, garnish)
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½ cup sour cream (optional, garnish)
For the Chile Con Carne Sauce
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1 pound ground beef
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1 tablespoon cooking oil
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½ onion, finely chopped
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2 cloves garlic, minced
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1 can (15 oz) tomato sauce
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1 cup beef stock
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2 tablespoons chili powder
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1 teaspoon ground cumin
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½ teaspoon smoked paprika
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Salt and black pepper, to taste
For the All Beef Tamales
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2 cups masa harina (corn flour)
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1 cup chicken or beef stock
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½ cup vegetable oil or lard
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1 pound ground beef, cooked and seasoned
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12–15 dried corn husks, soaked in warm water
For the Rice and Refried Beans
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2 cups cooked white rice
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1 can (15 oz) refried beans, warmed
Step-by-Step Instructions
1. Prepare the Chile Con Carne Sauce
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Heat Oil: In a large pan over medium heat, warm the cooking oil.
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Cook Meat: Add ground beef, onion, and garlic. Cook until beef is browned and onions are soft.
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Combine Ingredients: Stir in tomato sauce, beef stock, chili powder, cumin, smoked paprika, salt, and pepper.
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Simmer: Let simmer for 15–20 minutes, until thickened. Set aside.
2. Make the All Beef Tamales
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Mix Masa: In a large bowl, combine masa harina, stock, and oil or lard. Mix until smooth.
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Assemble: Spread a layer of masa onto a soaked corn husk. Add a spoonful of seasoned ground beef in the center.
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Fold & Seal: Fold the sides of the husk over the filling, then fold the bottom up to seal.
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Steam: Arrange tamales upright in a steamer basket. Steam for 1.5 to 2 hours, or until masa is firm and cooked through.
3. Prepare the Enchiladas
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Preheat Oven: Set oven to 375°F (190°C).
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Prepare Dish: Spread ½ cup of chile con carne sauce in the bottom of a baking dish.
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Warm Tortillas: Briefly warm tortillas to make them pliable.
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Fill & Roll: Add a blend of cheddar and Monterey Jack cheese to each tortilla, roll, and place seam-side down in the dish.
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Sauce & Bake: Pour remaining chile con carne over the enchiladas. Bake 20–25 minutes, until cheese is melted and bubbly.
4. Serve the Complete Plate
On each plate, place two cheese enchiladas, one beef tamale, a serving of rice, and a scoop of refried beans. Garnish enchiladas with fresh cilantro and a dollop of sour cream if desired.
Pro Tips for Success
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Cheese Melt Factor: Grate your own cheese for a creamier melt—pre-shredded cheese can have anti-caking agents that affect texture.
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Time Saver: Make the chile con carne sauce a day ahead to let the flavors deepen.
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Tamale Tip: Keep corn husks damp while assembling so they don’t tear.
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Oven Trick: If you like crispy enchilada edges, bake uncovered for the last 5 minutes.
Serving Suggestions
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Add fresh pico de gallo or guacamole for extra freshness.
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Serve with grilled corn on the cob for a summer feast.
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Pair with a cold Mexican beer or agua fresca for the perfect drink match.
Storage & Leftovers
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Refrigerator: Store enchiladas and tamales separately in airtight containers for up to 3 days.
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Freezer: Tamales freeze well for up to 3 months; enchiladas are best frozen before baking.
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Reheat: Warm in the oven at 350°F until heated through.
Why This Recipe Works
The chile con carne sauce infuses the enchiladas with rich, slow-cooked flavor, while the combination of sharp cheddar and Monterey Jack gives the perfect cheesy pull. The tamales add a soft, masa-based contrast, creating a well-rounded, satisfying plate. Each element shines on its own, but together, they create a true Mexican-inspired dining experience.
Recipe FAQ
Q: Can I make this vegetarian?
A: Yes—use plant-based meat alternatives and vegetable stock.
Q: Which tortillas are best for enchiladas?
A: Corn tortillas give a more traditional flavor; flour tortillas are softer and easier to roll.
Q: Can I prepare tamales in advance?
A: Absolutely—assemble and steam them ahead, then reheat before serving.
Q: How spicy is the chile con carne sauce?
A: Mild to medium, depending on your chili powder. Add diced jalapeños for more heat.
Final Thoughts
This Two Cheese Enchiladas with Chile Con Carne Sauce & All Beef Tamales recipe brings together the heart and soul of Mexican-inspired comfort food. It’s a plate that celebrates tradition, showcases bold flavors, and offers plenty of room for customization.
Whether you’re cooking for a holiday, a family get-together, or just because you’re craving something special, this recipe delivers a complete dining experience—right in your own kitchen.
Two Cheese Enchiladas with Chile Con Carne Sauce & All Beef Tamale
Ingredients
Method
- Heat Oil: In a large pan over medium heat, warm the cooking oil.
- Cook Meat: Add ground beef, onion, and garlic. Cook until beef is browned and onions are soft.
- Combine Ingredients: Stir in tomato sauce, beef stock, chili powder, cumin, smoked paprika, salt, and pepper.
- Simmer: Let simmer for 15–20 minutes, until thickened. Set aside.
- Mix Masa: In a large bowl, combine masa harina, stock, and oil or lard. Mix until smooth.
- Assemble: Spread a layer of masa onto a soaked corn husk. Add a spoonful of seasoned ground beef in the center.
- Fold & Seal: Fold the sides of the husk over the filling, then fold the bottom up to seal.
- Steam: Arrange tamales upright in a steamer basket. Steam for 1.5 to 2 hours, or until masa is firm and cooked through.
- Preheat Oven: Set oven to 375°F (190°C).
- Prepare Dish: Spread ½ cup of chile con carne sauce in the bottom of a baking dish.
- Warm Tortillas: Briefly warm tortillas to make them pliable.
- Fill & Roll: Add a blend of cheddar and Monterey Jack cheese to each tortilla, roll, and place seam-side down in the dish.
- Sauce & Bake: Pour remaining chile con carne over the enchiladas. Bake 20–25 minutes, until cheese is melted and bubbly.
- On each plate, place two cheese enchiladas, one beef tamale, a serving of rice, and a scoop of refried beans. Garnish enchiladas with fresh cilantro and a dollop of sour cream if desired.
