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

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Description

This classic Tex-Mex comfort meal combines the rich, cheesy goodness of enchiladas with the bold, meaty flavors of chile con carne sauce and a tender all-beef tamale on the side. Gooey melted cheese wraps inside soft corn tortillas, topped with savory chili gravy, and paired with a tamale steamed in corn husks for a hearty, satisfying plate that tastes like it came straight from a family-owned Mexican kitchen.

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

For Cheese Enchiladas (Makes 6 enchiladas)

  • 12 corn tortillas

  • 2 cups shredded cheddar cheese

  • 1 cup shredded Monterey Jack cheese

  • ½ cup diced onions (optional)

  • 2 tbsp vegetable oil

For Chile Con Carne Sauce

  • 1 lb ground beef

  • 2 tbsp vegetable oil

  • 3 tbsp all-purpose flour

  • 2 tbsp chili powder

  • 1 tsp smoked paprika

  • 1 tsp cumin

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 2 cups beef broth

  • Salt & pepper to taste

For All-Beef Tamale Filling

  • 1 lb ground beef

  • 2 tbsp chili powder

  • 1 tsp cumin

  • 1 tsp paprika

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ cup beef broth

For Tamale Dough (Masa)

  • 2 cups masa harina

  • 1 ½ cups chicken or beef broth

  • ½ cup lard (or shortening)

  • 1 tsp baking powder

  • 1 tsp salt

  • Corn husks, soaked

Instructions

Step 1 – Make the Chile Con Carne Sauce

  1. Heat oil in a skillet. Add ground beef, cook until browned.

  2. Sprinkle flour over beef and stir well to coat.

  3. Add chili powder, cumin, paprika, garlic powder, onion powder. Stir for 1 min.

  4. Gradually pour in beef broth, whisking until a smooth gravy forms.

  5. Simmer for 10–12 minutes until thickened. Adjust seasoning.

Step 2 – Prepare the Cheese Enchiladas

  1. Lightly fry tortillas in oil (just a few seconds per side) to soften.

  2. Fill each tortilla with a mix of cheddar, Monterey Jack, and onions.

  3. Roll tightly and place seam-side down in a baking dish.

  4. Pour chile con carne sauce generously over enchiladas.

  5. Sprinkle extra cheese on top.

  6. Bake at 375°F (190°C) for 15 minutes until bubbly and golden.

Step 3 – Make the All-Beef Tamales

  1. Mix masa harina with baking powder and salt. Add lard and beat until fluffy.

  2. Gradually mix in broth until dough is soft but not sticky.

  3. Prepare beef filling by simmering ground beef with seasonings and broth until thick.

  4. Spread masa onto soaked corn husks, add beef filling, fold, and tie ends.

  5. Steam tamales for 1 ½–2 hours until masa pulls away from husk easily.

Step 4 – Plate & Serve

  • Serve 2 enchiladas per plate with chile con carne sauce, alongside 1 beef tamale.

  • Garnish with chopped cilantro, diced onions, or sour cream if desired.

Notes

  • Frying tortillas first prevents cracking when rolling.

  • For extra depth, add a spoon of tomato paste to chile con carne sauce.

  • Tamales can be made ahead and frozen for later.

Tips

  • Use freshly grated cheese for the best melt and flavor.

  • Substitute lard with butter for a lighter tamale masa.

  • Double the chile con carne sauce—it makes a great dip for chips too.

  • Steam tamales standing upright in a steamer basket for even cooking.

Servings

  • This recipe makes:

    • 6 cheese enchiladas (3 servings, 2 per person)

    • 12 tamales (6 servings, 2 per person)

  • Total: About 6 hearty servings when paired together.

Nutritional Info (per serving: 2 enchiladas + 1 tamale)

  • Calories: ~780 kcal

  • Protein: 37g

  • Fat: 41g

  • Carbohydrates: 62g

  • Fiber: 8g

  • Sodium: ~1150mg

Health Benefits

  • High Protein: From beef and cheese for muscle repair and satiety.

  • Calcium & Vitamin D: From cheese, supporting strong bones.

  • Iron-Rich: Beef provides heme iron, boosting energy and blood health.

  • Balanced Meal: Includes carbs, fats, and protein for sustained energy.

Q & A

Q: Can I make this vegetarian?
A: Yes! Replace beef with beans or lentils and use vegetable broth.

Q: How do I store leftovers?
A: Store enchiladas covered in the fridge for 3 days, tamales for up to 5 days. Both freeze well for up to 2 months.

Q: Can I use flour tortillas instead of corn?
A: Traditionally, enchiladas are made with corn tortillas. Flour tortillas work but may become soggier.

Q: How do I know tamales are done?
A: The masa should separate easily from the husk when unwrapped.

Q: What sides go best with this meal?
A: Mexican rice, refried beans, or a fresh avocado salad.

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