@therecipecollector: Transport your tastebuds to a vibrant Tex-Mex fiesta with this magnificent platter featuring rich, gooey cheese enchiladas and hearty all-beef tamales, completely smothered in a savory, soul-warming chile con carne sauce. Served alongside seasoned Mexican rice and fresh pico de gallo, every single bite delivers an explosion of decadent, comforting flavors that will have everyone begging for the recipe! This recipe serves 4 to 6 people and takes about 1 hour and 15 minutes to make. Here are the basics: Ingredients: • 8 medium flour tortillas • 6 all-beef tamales (steamed and unwrapped) • 2 pounds ground beef • 1 large yellow onion, diced • 4 cloves garlic, minced • 2 tablespoons taco seasoning • 3 cups red enchilada sauce (divided) • 3 cups shredded Mexican blend cheese (divided) • 2 cups uncooked long-grain white rice • 3 cups chicken broth • 1 tablespoon olive oil • 1 cup diced fresh tomatoes • 0.5 cup diced white onion • 0.25 cup fresh cilantro, chopped • 1 teaspoon salt • 1 teaspoon black pepper Instructions: 1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. 2. In a large skillet, heat olive oil over medium-high heat. Add ground beef and diced yellow onion; cook until beef is browned and onions are tender. Drain excess grease. 3. Stir in minced garlic and taco seasoning for 1 minute until fragrant, then add 1 cup of red enchilada sauce. 4. Spoon beef mixture and cheese into each tortilla, roll them up, and place seam-side down in half of the baking dish. Arrange tamales in the other half. 5. Pour the remaining 2 cups of red enchilada sauce over everything, then top with the remaining shredded cheese. 6. Bake for 20-25 minutes, or until bubbling and golden. 7. While baking, prepare Mexican rice: bring chicken broth to a boil, add rice, reduce heat to low, cover, and simmer for 20 minutes. 8. In a small bowl, toss together diced tomatoes, diced white onion, and cilantro for pico de gallo. 9. Serve hot with rice and pico de gallo. Chef's Notes by NancyG: • Pre-steaming tamales keeps them tender and moist. • For a kick, add chopped jalapeños. • Leftovers are even better the next day! Nutritional Facts (Per Serving): Calories: 680 kcal | Total Fat: 34 g | Protein: 45 g | Carbohydrates: 52 g #TheRecipeCollector #NancyGCookOn #fyp #USA #foryoupage

NancyG The Recipe Collector

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Sunday 01 November 2026 02:02:42 GMT