Lay corn husk on work area with small end pointing down and place 1/3 to 1/2 cup of dough on husk. Flatten and spread the dough on the top half of the husk (but don't spread dough all the way to the top of the husk, leave at least 1/2 inch of space at the top.
Place 11/2 TBSP of bean dip and ~11/2 TBSP of shredded cheese in center of dough, and use husk to fold sides of dough over the filling.
Wrap sides of husk around tamale and fold bottom half of husk up to make a package that is open on one end.
Continue making tamales until all dough is used.
Place a steamer basket in a large pot and fill the bottom of the pan with water.
Place tamales in steamer basket. Depending on the size of your pan you can place them upright, with the open end pointed up, or you can lay them on thier sides, seam side down.
Steam the tamles on low heat for 1 hour. You will need to check the pan periodically and add more water as needed.