Dinner

Two Cheese Enchiladas with Chile Con Carne Sauce & All-Beef Tamales Recipe

Name: Two Cheese Enchiladas with Chile Con Carne Sauce & All-Beef Tamales Recipe
Prep time: 40 min
Cook time: 2 h 25 min
Total time: 3 h 5 min
Cuisine: Mexican
Ingredients: 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, for garnish); ½ cup sour cream (optional, for garnish); 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; 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; 2 cups cooked white rice; 1 can (15 oz) refried beans, warmed

ByCharlotte Montgomery January 10, 2026January 10, 2026

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Introduction

Enjoy a classic Mexican feast with these Two Cheese Enchiladas smothered in rich Chile Con Carne sauce, paired perfectly with savory all-beef tamales. This comforting meal is rounded out with fluffy rice and creamy refried beans for a satisfying dinner that’s sure to please the whole family.

Two rolled tortillas filled and covered with rich red sauce form the first layer, topped with melted yellow and white cheese sprinkled with green herbs. To the right, there is a mound of fluffy yellow rice with distinct grains, and to the left, a pile of shiny dark brown beans. All items are served on a large white plate with a simple floral pattern on the edge, placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, for garnish)
½ cup sour cream (optional, for 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

Instructions

Step 1: In a medium pan, heat the cooking oil over medium heat. Add the ground beef, breaking it apart with a spoon, then add chopped onion and minced garlic. Cook until the beef is browned and onions are softened.
Step 2: Stir in tomato sauce, beef stock, chili powder, cumin, smoked paprika, salt, and black pepper. Let simmer for 15–20 minutes until thickened. Set aside the sauce.
Step 3: In a large bowl, mix masa harina with stock and vegetable oil (or lard) until smooth and pliable.
Step 4: Take a soaked corn husk, spread a small amount of masa evenly on it, then add a spoonful of cooked, seasoned ground beef in the center.
Step 5: Fold the sides of the husk over the masa and fold the bottom up to seal. Repeat until all tamales are assembled.
Step 6: Arrange tamales upright in a steamer, cover with a damp cloth, and steam for 1.5 to 2 hours until masa is firm and cooked. Check water level periodically.
Step 7: Preheat oven to 375°F (190°C) and spread ½ cup of Chile Con Carne sauce in a baking dish.
Step 8: Warm tortillas slightly to make them pliable. Place a mixture of cheddar and Monterey Jack cheese on each tortilla, roll up, and place seam-side down in the dish.
Step 9: Pour remaining Chile Con Carne sauce over the rolled enchiladas, coating them well.
Step 10: Bake enchiladas for 20–25 minutes until cheese is melted and bubbly.
Step 11: Serve enchiladas alongside a beef tamale, cooked rice, and warm refried beans. Garnish enchiladas with chopped cilantro and a dollop of sour cream if desired.

Tips & Variations

For extra flavor, add diced green chilies or jalapeños to the Chile Con Carne sauce.
Use either corn or flour tortillas based on your preference for texture and taste.
Make tamales ahead of time and freeze them after steaming; reheat by steaming again or microwaving wrapped in a damp paper towel.
For a vegetarian version, substitute beef with cooked mushrooms or seasoned beans in tamales and sauce.

Storage

Store leftover enchiladas, tamales, rice, and beans in airtight containers in the refrigerator for up to 3 days. Reheat enchiladas and tamales covered in the oven or microwave until warmed through. For longer storage, tamales can be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

The image shows two rolled enchiladas placed side by side on a white plate with a delicate blue and green pattern around the edge. Each enchilada is covered fully with a rich, deep red enchilada sauce that pools slightly around them, topped with melted cheese that is a mix of white and light yellow hues. A sprinkle of chopped green herbs is spread evenly on top of the cheese. To the top right of the enchiladas, there is a generous serving of bright orange Mexican rice with clear, separated grains. To the top left, a portion of dark brown pinto beans fills the space with a slightly shiny texture. The plate sits on a white marbled surface, and the warm lighting brings out the rich colors and textures of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Chile Con Carne sauce in advance?

Yes, the sauce can be prepared ahead of time and refrigerated for up to 3 days. Its flavors often deepen when made a day ahead.

What can I use instead of masa harina for tamales?

Masa harina is essential for authentic tamales because it gives the masa its unique texture and flavor. While other corn flours exist, substitution may affect texture. If unavailable, look for pre-made masa dough at specialty stores.