Description
Cheesy Enchilada Chili is a hearty and flavorful dish combining seasoned ground beef with salsa con queso, potato soup, sour cream, fire-roasted green chilies, corn, and beans. This comforting chili is perfect for a cozy meal and pairs wonderfully with tortilla chips or your favorite chili toppings.
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water
Chili Base
- 1 jar Tostitos Salsa Con Queso (about 15 ounces)
- 1 can potato soup (about 10.5 ounces)
- 1 1/4 cups sour cream
- 1 can fire-roasted diced green chilies (4 ounces)
- 1 1/4 cups beef broth
- 1/2 cup chicken broth
Add-ins
- 1 cup frozen corn
- 1 cup pinto beans or black beans (drained and rinsed if canned)
Instructions
- Brown the Beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks, about 7-8 minutes. Once cooked, drain any excess fat from the skillet to keep the chili from becoming greasy.
- Season: Stir in the taco seasoning and 1/4 cup water into the browned beef. Continue cooking until the water has evaporated and the seasoning has coated the meat evenly, about 2-3 minutes. Then transfer this seasoned beef mixture to a large pot or Dutch oven.
- Combine Ingredients: To the pot with the beef, add the salsa con queso, potato soup, sour cream, beef broth, and chicken broth. Stir well to incorporate the sour cream smoothly into the mixture, creating a creamy base for your chili.
- Mix: Add the fire-roasted diced green chilies, frozen corn, and beans to the pot. Stir gently to combine all ingredients evenly throughout the chili.
- Serve: Once the chili is fully heated through and flavorful, ladle it into bowls. Serve with tortilla chips, Fritos, or your favorite chili toppings such as shredded cheese, chopped onions, or fresh cilantro for an enhanced experience.
Simmer: Bring the chili to a gentle boil over medium heat, then immediately reduce the heat to low and let it simmer uncovered. Cook, stirring occasionally, for 15-20 minutes to allow the flavors to meld and the chili to thicken slightly.
Notes
- For a vegetarian version, substitute the ground beef with plant-based crumbles and use vegetable broth instead of beef and chicken broth.
- Adjust the level of spiciness by choosing mild or hot salsa con queso, or add extra diced chilies if preferred.
- Leftovers refrigerate well for up to 3 days and can be frozen for up to 2 months.
- If fresh beans are preferred, substitute with 1 1/2 cups cooked beans instead of canned.
