Two Cheese Enchiladas with Chile Con Carne Sauce & All-Beef Tamales
Bring the heart of Tex-Mex cuisine to your kitchen with these Two Cheese Enchiladas smothered in rich Chile Con Carne Sauce and served alongside tender, homemade All-Beef Tamales, refried beans, and fluffy rice. This full plate delivers bold flavors, comforting textures, and classic Southwestern charm that’ll satisfy any craving.
Why You’ll Love This Recipe
Authentic & Hearty: Combines the flavors of classic enchiladas, savory chili, and tender tamales into one well-rounded meal.
Perfect for Family Dinners or Celebrations: This dish feeds a crowd and brings everyone to the table.
Customizable: Use your favorite cheeses or swap beef for chicken in the tamales or sauce.
Freezer-Friendly:** Both enchiladas and tamales store well, making leftovers a treat!
Key Ingredients
For the Enchiladas:
Corn or Flour Tortillas: Corn is traditional, but flour gives a softer bite.
Sharp Cheddar & Monterey Jack: The perfect cheese blend for richness and melt.
Chile Con Carne Sauce: A bold, beefy chili sauce that elevates every bite.
For the Chile Con Carne Sauce:
Ground Beef: Gives the sauce a hearty, meaty base.
Tomato Sauce & Beef Stock: For depth and moisture.
Spices (Chili Powder, Cumin, Smoked Paprika): Essential for smoky, spicy flavor.
For the Tamales:
Masa Harina: A fine corn flour used to make authentic tamales.
Corn Husks: Soaked to soften and wrap the tamales.
Ground Beef: Well-seasoned and cooked for the filling.
Expert Tips
Warm the Tortillas: Briefly heat tortillas in a skillet or microwave so they roll without tearing.
Use Leftover Chile Con Carne: Double the sauce recipe and save some for topping nachos or baked potatoes later in the week.
Check Tamale Doneness: Tamales are ready when the masa easily pulls away from the corn husk and is no longer sticky.
Use a Mixer for Masa: A stand mixer can help you get a fluffy tamale dough faster and with less effort.
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, 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: Prepare the Chile Con Carne Sauce
- Heat Oil: In a medium-sized pan, warm the cooking oil over medium heat.
- Cook Meat: Add the ground beef to the pan, breaking it apart with a spoon. Add the chopped onion and minced garlic, cooking until the beef is browned and the onions are softened.
- Combine Ingredients: Stir in the tomato sauce, beef stock, chili powder, cumin, smoked paprika, salt, and black pepper. Let the mixture simmer for 15-20 minutes, or until it thickens to your desired consistency. Set aside.
Step 2: Prepare the Tamales
- Mix Masa: In a large bowl, combine the masa harina with the stock and vegetable oil (or lard). Mix until the masa is smooth and pliable.
- Assemble Tamales: Take a soaked corn husk and spread a small amount of masa mixture evenly onto the husk. Add a spoonful of the seasoned ground beef in the center.
- Fold and Secure: Fold the sides of the husk over the masa, and then fold the bottom up to seal. Repeat with the remaining husks until all the tamales are assembled.
- Steam Tamales: Arrange the tamales upright in a steamer and cover with a damp cloth. Steam for 1.5 to 2 hours, or until the masa is firm and cooked through. Check periodically to ensure there is enough water in the steamer.
Step 3: Prepare the Enchiladas
- Preheat Oven: Set the oven to 375°F (190°C) and prepare a baking dish by spreading ½ cup of Chile Con Carne sauce at the bottom.
- Warm Tortillas: Slightly warm the tortillas in a skillet or microwave to make them more pliable.
- Fill Tortillas: Place a mixture of cheddar and Monterey Jack cheese on each tortilla. Roll them up and arrange them seam-side down in the prepared baking dish.
- Add Sauce: Pour the remaining Chile Con Carne sauce over the rolled tortillas, making sure they are well-coated.
- Bake: Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
Step 4: Serve
- Plate the Dish: Serve the Two Cheese Enchiladas alongside a beef tamale, cooked rice, and refried beans.
- Garnish: If desired, sprinkle chopped fresh cilantro on top of the enchiladas and add a dollop of sour cream for extra creaminess.
Important Notes When Making This Recipe
Soak Corn Husks Early: Soak husks in hot water for at least 30 minutes before assembling tamales.
Steam Tamales Upright: Arrange them standing, folded-side down, in a steamer to ensure even cooking.
Don’t Overfill Enchiladas: Too much cheese can cause breakage or soggy tortillas.
Taste the Sauce Before Using: Adjust seasoning after simmering to make sure it’s bold but balanced.
Nutrition Information (Per Serving — 1 Enchilada, 1 Tamale, Beans & Rice)
| Nutrient | Amount |
|---|---|
| Calories | ~750 kcal |
| Protein | 32g |
| Carbohydrates | 56g |
| Fat | 45g |
| Fiber | 8g |
| Sodium | 980mg |
| Sugars | 5g |
Note: Nutrition values are approximate and will vary based on brands and serving sizes.
Frequently Asked Questions
Can I make the tamales and enchiladas ahead of time?
Yes! Both can be assembled ahead and refrigerated. Bake enchiladas just before serving, and steam or reheat tamales as needed.
Can I freeze leftovers?
Absolutely. Wrap enchiladas and tamales tightly and freeze for up to 2 months. Reheat in the oven or steamer.
Can I use store-bought enchilada sauce?
You can, but the homemade Chile Con Carne sauce adds depth and authenticity that’s hard to beat.
Is this dish spicy?
The Chile Con Carne has a mild to medium heat. To reduce spice, use less chili powder or skip the smoked paprika.
What can I serve with this meal besides rice and beans?
Great sides include Mexican street corn, a crisp lettuce salad, or fresh guacamole with chips.
This Two Cheese Enchilada and Beef Tamale Plate is more than a meal—it’s a flavor-packed experience that showcases the best of Tex-Mex cooking. Whether it’s for a weeknight dinner or a festive weekend gathering, your guests (or your family!) are in for something special.