Ingredients:
For the Cheese Enchiladas:
8 corn tortillas
2 cups shredded cheese (like cheddar or Monterey Jack)
1 cup enchilada sauce (store-bought or homemade)
For the Chile Con Carne Sauce:
1 lb ground beef
1/2 onion (chopped)
2 cloves garlic (minced)
1 can (15 oz) diced tomatoes
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
For the Tamales:
2 cups masa harina
1/2 cup vegetable shortening
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups chicken broth (or enough to make a dough)
1 cup cooked shredded beef or pork (for filling)
Corn husks (soaked in warm water)
For the Rice:
1 cup long-grain rice
2 cups chicken broth
1/2 cup diced tomatoes (optional)
1 teaspoon cumin
Salt to taste
For the Refried Beans:
1 can (15 oz) pinto beans (drained and rinsed)
1 tablespoon lard or oil
1/2 onion (chopped)
Salt to taste
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