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.

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.

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.

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.

On a plate, serve the cheese enchiladas smothered in chile con carne sauce , rice, and refried beans.

Enjoy this hearty and delicious Mexican meal!