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

A Mexican-inspired feast of cheesy enchiladas with chile con carne, tender beef tamales, rice, and beans. Perfect for family dinners and celebrations!
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Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
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 recipe below
  • ½ cup chopped fresh cilantro optional, garnish
  • ½ cup sour cream optional, garnish
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 Rice and Refried Beans
  • 2 cups cooked white rice
  • 1 can 15 oz refried beans, warmed

Method
 

Prepare the Chile Con Carne Sauce
  1. Heat Oil: In a large pan over medium heat, warm the cooking oil.
  2. Cook Meat: Add ground beef, onion, and garlic. Cook until beef is browned and onions are soft.
  3. Combine Ingredients: Stir in tomato sauce, beef stock, chili powder, cumin, smoked paprika, salt, and pepper.
  4. Simmer: Let simmer for 15–20 minutes, until thickened. Set aside.
Make the All Beef Tamales
  1. Mix Masa: In a large bowl, combine masa harina, stock, and oil or lard. Mix until smooth.
  2. Assemble: Spread a layer of masa onto a soaked corn husk. Add a spoonful of seasoned ground beef in the center.
  3. Fold & Seal: Fold the sides of the husk over the filling, then fold the bottom up to seal.
  4. Steam: Arrange tamales upright in a steamer basket. Steam for 1.5 to 2 hours, or until masa is firm and cooked through.
Prepare the Enchiladas
  1. Preheat Oven: Set oven to 375°F (190°C).
  2. Prepare Dish: Spread ½ cup of chile con carne sauce in the bottom of a baking dish.
  3. Warm Tortillas: Briefly warm tortillas to make them pliable.
  4. Fill & Roll: Add a blend of cheddar and Monterey Jack cheese to each tortilla, roll, and place seam-side down in the dish.
  5. Sauce & Bake: Pour remaining chile con carne over the enchiladas. Bake 20–25 minutes, until cheese is melted and bubbly.
Serve the Complete Plate
  1. 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.