two cheese enchiladas with chile con carne sauce & all beef tamale – Ultimate Combo

For the Chile Con Carne Sauce

• 1 lb (450g) ground beef
• 1 Tbsp cooking oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1 cup beef stock
• 2 Tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt & black pepper to taste

For the All Beef Tamales

• 2 cups masa harina (corn flour)
• 1 cup chicken or beef stock
• 1/2 cup vegetable oil or lard
• 1 lb (450g) ground beef, cooked & seasoned
• 12-15 dried corn husks, soaked in warm water

Side Suggestions

• 2 cups cooked white rice
• 1 can (15 oz) refried beans, warmed

Instructions

Step 1: Make the Chile Con Carne Sauce

1. Heat oil in a skillet over medium heat.
2. Add ground beef, onion, and garlic. Cook until beef is browned and onion soft.
3. Stir in tomato sauce, beef stock, chili powder, cumin, paprika, salt and pepper.
4. Simmer 15-20 minutes until sauce thickens. Keep warm.

Step 2: Prepare the All Beef Tamales

1. Mix masa harina with stock and oil until smooth.
2. Spread masa on soaked corn husk, add ground beef filling, fold and close.
3. Steam upright for 1.5 to 2 hours until masa pulls away cleanly. Keep warm.

Step 3: Assemble the Two Cheese Enchiladas

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. Spread 1/2 cup sauce in dish. Warm tortillas.
3. Fill each with cheddar + Jack, roll, place seam-side down.
4. Top with remaining sauce + cheese. Bake 20-25 minutes.
5. Garnish with cilantro, sour cream if desired.

Step 4: Prepare Sides and Serve the Full Plate

Plate enchiladas, tamale, rice and beans together. Serve hot.

Tips for Success

• Use freshly shredded cheese.
• Soak corn husks at least 30 minutes.
• Keep sauce warm and ready for easy rolling.
• Steam tamales with lid covered by a damp towel.
• Warm tortillas before filling.

Variations

• Use pepper Jack or Oaxaca cheese.
• Try chicken or pork tamales.
• Swap salsa verde for chile con carne sauce.
• Freeze tamales ahead of time.

Substitutions

• Monterey Jack → Mozzarella + cheddar blend
• Masa harina → Gluten-free brands available
• Beef stock → Chicken stock or water + bouillon

Storage & Reheating

• Store enchiladas 3 days in fridge. Reheat oven 350°F or microwave.
• Wrap and freeze tamales up to 2 months. Steam to reheat.
• Store rice and beans separately; reheat with water.

What to Serve With This Dish

• Cilantro, pickled jalapeños, lime wedges, sour cream
• Crisp salad (romaine, radish, lime vinaigrette)
• Cold Mexican lager, horchata or margaritas
• Extra tortillas or chips for scooping

Nutrition Facts (Estimate per full plate)

• Calories: ~750-800 kcal
• Protein: ~35-40g
• Carbs: ~65-70g
• Fat: ~35-40g

FAQs

Can I use store-bought tamales?
Yes, steam and serve with homemade enchiladas.

Can I make the tamales or sauce ahead?
Yes, refrigerate tamales and re-steam. Sauce improves with time.

Vegetarian version?
Use seasoned beans or squash. Use veggie stock.

Best tortillas?
Corn is traditional. Flour is softer and easy to roll.

Related Recipes

• Cheese & Chile Relleno Enchiladas
• Pork Tamales With Red Sauce
• Vegetable Enchilada Casserole

Conclusion

This two cheese enchiladas with chile con carne sauce & all beef tamale dish is a celebration of Tex-Mex flavour and tradition. Melty cheese, bold sauce, and tender tamales create a feast worth sharing—and repeating. Add your own flair, top with extras, and serve hot. Enjoy!