Cheese Enchiladas Smothered in Chile Con Carne Sauce with Tamales, Rice,

Directions:
Prepare the Chile Con Carne Sauce:

In a skillet, cook the ground beef with chopped onion and minced garlic over medium heat until browned. Drain excess fat.
Add diced tomatoes, chili powder, cumin, salt, and pepper. Simmer for 10-15 minutes. Set aside.
Make the Cheese Enchiladas:

Preheat the oven to 350°F (175°C).
Warm the corn tortillas in a skillet or microwave. Fill each tortilla with cheese, roll them up, and place them in a baking dish. Pour enchilada sauce over the top and sprinkle with more cheese.
Bake for 20 minutes or until cheese is bubbly.
Prepare the Tamales:

In a mixing bowl, beat together the masa harina, vegetable shortening, baking powder, and salt until fluffy. Gradually add chicken broth until a soft dough forms.
Take a soaked corn husk and spread a layer of masa dough (about 1/4 inch thick). Place a spoonful of shredded meat in the center, fold the sides of the husk over the masa, and then fold up the bottom.
Place tamales upright in a steamer and steam for about 1-1.5 hours, or until the masa pulls away from the husk easily.
Cook the Rice:

In a saucepan, combine rice, chicken broth, diced tomatoes (if using), cumin, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes or until rice is cooked.
Prepare the Refried Beans:

In a skillet, heat lard or oil and sauté the chopped onion until soft. Add the pinto beans and mash with a fork or potato masher, cooking until heated through and creamy. Season with salt to taste.
Serve:

On a plate, serve the cheese enchiladas smothered in chile con carne sauce alongside a tamale, rice, and refried beans.
Enjoy this hearty and delicious Mexican meal!