Two Cheese Enchiladas with Chile Con Carne Sauce; All Beef Tamale

by

Sharing is caring!

Craving bold, comforting Tex-Mex flavors? This recipe brings you the ultimate combo: cheesy enchiladas smothered in rich chile con carne sauce and tender, all-beef tamales wrapped in corn husks. Served with fluffy rice and creamy refried beans, it’s a hearty, restaurant-quality meal you can make right in your own kitchen.

Perfect for celebrations, family dinners, or cozy weekends, this dish offers warmth, spice, and soul in every bite.

Why You’ll Love This Recipe

  • Classic Tex-Mex flavors – Cheese, chili, and tamales in one dish

  • Make-ahead friendly – Perfect for prepping in advance

  • Comfort food at its finest – Rich, savory, and satisfying

  • Versatile sides – Pair with rice, beans, or a fresh salad

  • Great for gatherings – Feeds a crowd with ease

Ingredients

For the Two Cheese Enchiladas:

  • 12 small corn or flour tortillas

  • 2 cups shredded sharp cheddar cheese

  • 2 cups shredded Monterey Jack cheese

  • 2 cups Chile Con Carne sauce (see below)

  • ½ cup chopped fresh cilantro (optional)

  • ½ cup sour cream (optional)

For the Chile Con Carne Sauce:

  • 1 pound ground beef

  • 1 tablespoon cooking oil

  • ½ onion, finely chopped

  • 2 cloves garlic, minced

  • 1 can (15 oz) tomato sauce

  • 1 cup beef stock

  • 2 tablespoons chili powder

  • 1 teaspoon ground cumin

  • ½ teaspoon smoked paprika

  • Salt and black pepper to taste

For the All Beef Tamales:

  • 2 cups masa harina (corn flour)

  • 1 cup chicken or beef stock

  • ½ cup vegetable oil or lard

  • 1 pound ground beef, cooked and seasoned

  • 12–15 dried corn husks, soaked in warm water

For the Sides:

  • 2 cups cooked white rice

  • 1 can (15 oz) refried beans, warmed

Instructions

Make the Chile Con Carne Sauce

  1. Heat Oil
    In a skillet, warm the oil over medium heat.

  2. Cook the Meat
    Add ground beef, onion, and garlic. Sauté until beef is browned and onion is tender.

  3. Build the Sauce
    Stir in tomato sauce, beef stock, chili powder, cumin, paprika, salt, and pepper.

  4. Simmer
    Let it cook on low for 15–20 minutes until thick and rich. Set aside.

Prepare the Cheese Enchiladas

  1. Preheat Oven
    Set your oven to 350°F (175°C).

  2. Fill the Tortillas
    In each tortilla, place a mix of cheddar and Monterey Jack cheese. Roll tightly and place seam-side down in a greased baking dish.

  3. Top with Sauce
    Pour the warm chile con carne sauce over the enchiladas and sprinkle with extra cheese.

  4. Bake
    Bake for 20–25 minutes until bubbly and golden.

  5. Garnish
    Top with fresh cilantro and a dollop of sour cream if desired.

Make the Beef Tamales

  1. Prepare Masa Dough
    Mix masa harina with broth and oil/lard until smooth and spreadable.

  2. Assemble Tamales
    Lay out soaked corn husks. Spread masa in the center, add seasoned beef, and fold husks closed.

  3. Steam
    Steam tamales in a large pot with a rack and lid for 60–90 minutes, or until dough pulls away easily from husks.

Prepare Sides

  • Cook white rice according to package instructions.

  • Warm refried beans in a saucepan or microwave.

Tips for Success

  • Don’t skip soaking the husks – Makes folding and steaming easier

  • Use freshly shredded cheese – It melts smoother and has better flavor

  • Make the sauce a day ahead – Flavor deepens overnight

  • Freeze leftover tamales – They reheat beautifully

  • Add spice – Jalapeños or hot sauce bring the heat if desired

Final Thoughts

This hearty Tex-Mex platter of Two Cheese Enchiladas with Chile Con Carne Sauce and All Beef Tamales is the kind of meal that satisfies everyone at the table. Whether you’re cooking for family or hosting friends, this dish brings bold, authentic flavors and comforting textures.

It’s nostalgic, customizable, and makes incredible leftovers — if there are any.

Share Your Creations

Tried this Tex-Mex feast? I’d love to see your take!

  • Did you go extra cheesy or add your own twist to the chile con carne sauce?

  • Maybe you tried a vegetarian tamale filling or used green chiles?

  • Share your photos on Instagram or Pinterest and tag me!

Leave a comment below — tell me how it turned out or what you’d try differently next time. Your creativity is always welcome in my kitchen!

Two Cheese Enchiladas with Chile Con Carne Sauce & All Beef Tamale

Make cheesy enchiladas smothered in chile con carne with homemade beef tamales. A bold and comforting Tex-Mex favorite for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Two Cheese Enchiladas:
  • 12 small corn or flour tortillas
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 2 cups Chile Con Carne sauce see below
  • ½ cup chopped fresh cilantro optional
  • ½ cup sour cream optional
For the Chile Con Carne Sauce:
  • 1 pound ground beef
  • 1 tablespoon cooking oil
  • ½ onion finely chopped
  • 2 cloves garlic minced
  • 1 can 15 oz tomato sauce
  • 1 cup beef stock
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
For the All Beef Tamales:
  • 2 cups masa harina corn flour
  • 1 cup chicken or beef stock
  • ½ cup vegetable oil or lard
  • 1 pound ground beef cooked and seasoned
  • 12 –15 dried corn husks soaked in warm water
For the Sides:
  • 2 cups cooked white rice
  • 1 can 15 oz refried beans, warmed

Method
 

Make the Chile Con Carne Sauce
  1. Heat Oil
  2. In a skillet, warm the oil over medium heat.
Cook the Meat
  1. Add ground beef, onion, and garlic. Sauté until beef is browned and onion is tender.
Build the Sauce
  1. Stir in tomato sauce, beef stock, chili powder, cumin, paprika, salt, and pepper.
Simmer
  1. Let it cook on low for 15–20 minutes until thick and rich. Set aside.
  2. Prepare the Cheese Enchiladas
Preheat Oven
  1. Set your oven to 350°F (175°C).
Fill the Tortillas
  1. In each tortilla, place a mix of cheddar and Monterey Jack cheese. Roll tightly and place seam-side down in a greased baking dish.
Top with Sauce
  1. Pour the warm chile con carne sauce over the enchiladas and sprinkle with extra cheese.
Bake
  1. Bake for 20–25 minutes until bubbly and golden.
Garnish
  1. Top with fresh cilantro and a dollop of sour cream if desired.
  2. Make the Beef Tamales
Prepare Masa Dough
  1. Mix masa harina with broth and oil/lard until smooth and spreadable.
Assemble Tamales
  1. Lay out soaked corn husks. Spread masa in the center, add seasoned beef, and fold husks closed.
Steam
  1. Steam tamales in a large pot with a rack and lid for 60–90 minutes, or until dough pulls away easily from husks.
Prepare Sides
  1. Cook white rice according to package instructions.
  2. Warm refried beans in a saucepan or microwave.