Description
Cheesy Enchilada Chili is a flavorful and comforting dish that combines seasoned ground beef with creamy salsa con queso, tangy sour cream, and hearty ingredients like corn and beans. This easy-to-make chili is perfect for a cozy weeknight dinner and pairs wonderfully with tortilla chips or Fritos for a satisfying Tex-Mex-inspired meal.
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water
Sauces and Soups
- 1 jar Tostitos Salsa Con Queso
- 1 can potato soup
- 1 1/4 cups sour cream
Broth and Vegetables
- 1 can fire-roasted diced green chilies
- 1 1/4 cups beef broth
- 1/2 cup chicken broth
- 1 cup frozen corn
- 1 cup pinto beans or black beans
Instructions
- Cook the ground beef: Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat to reduce grease and improve flavor.
- Add seasoning and water: Stir in taco seasoning and 1/4 cup water into the browned beef. Continue cooking until the water is fully absorbed, allowing the seasoning to infuse evenly.
- Combine base ingredients: Transfer the cooked beef mixture to a large pot or Dutch oven. Add Tostitos Salsa Con Queso, potato soup, sour cream, beef broth, and chicken broth. Stir the mixture well until the sour cream fully melts and incorporates into the chili.
- Add chilies and vegetables: Mix in the fire-roasted diced green chilies, frozen corn, and pinto or black beans. Stir thoroughly to distribute all ingredients evenly.
- Simmer the chili: Bring the chili to a gentle boil, then lower the heat to maintain a simmer. Cook uncovered for 15–20 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Serve: Ladle the hot, cheesy enchilada chili into bowls and serve with your favorite tortilla chips, Fritos, or other preferred toppings for a delicious Tex-Mex experience.
Notes
- You can substitute ground turkey or chicken for a leaner version.
- For extra heat, add chopped jalapeños or a pinch of cayenne pepper.
- If you prefer a thicker chili, simmer a bit longer to reduce excess liquid.
- For a dairy-free option, substitute sour cream with a plant-based alternative and select a dairy-free queso salsa.
- Leftovers store well and can be refrigerated for up to 3 days or frozen for up to 2 months.
