Description
Cheesy Enchilada Chili is a hearty and flavorful dish featuring ground beef seasoned with taco spices, combined with creamy salsa con queso, potato soup, and a mix of beans, corn, and green chilies. This comforting chili is perfect for a quick and satisfying meal, ready in just 30 minutes and served best with crunchy tortilla chips or Fritos.
Ingredients
Scale
Meat and Seasonings
- 1 pound ground beef
- 2 tablespoons taco seasoning
- ¼ cup water
Base Ingredients
- 1 jar Tostitos Salsa Con Queso (approx. 15 ounces)
- 1 can potato soup (approx. 10.5 ounces)
- 1 ¼ cups sour cream
- 1 ¼ cups beef broth
- ½ cup chicken broth
Vegetables and Beans
- 1 can fire roasted diced green chilies (approx. 4 ounces)
- 1 cup frozen corn
- 1 cup pinto beans or black beans (drained and rinsed if canned)
Instructions
- Brown the ground beef: In a skillet over medium heat, brown the ground beef thoroughly until no pink remains. Drain any excess fat to keep the chili from becoming greasy.
- Add taco seasoning: Stir in the taco seasoning and ¼ cup water with the browned beef. Cook until the water is absorbed and the beef is evenly coated with the seasoning.
- Combine ingredients: Transfer the seasoned ground beef to a Dutch oven or large pot. Add the jar of salsa con queso, potato soup, sour cream, beef broth, and chicken broth. Stir well until the sour cream is fully melted and the mixture is evenly combined.
- Add the vegetables: Mix in the fire roasted diced green chilies, frozen corn, and pinto beans or black beans. Ensure everything is evenly distributed throughout the chili.
- Bring to a boil: Stir the mixture and bring it to a boil over medium-high heat to heat all the ingredients through thoroughly.
- Simmer and serve: Reduce the heat to low and let the chili simmer, stirring frequently to prevent sticking, until ready to serve.
- Serve: Ladle the chili into bowls and serve hot with tortilla chips or Fritos on the side for an added crunchy texture and flavor.
Notes
- You can substitute black beans for pinto beans depending on your preference.
- For a spicier chili, add chopped jalapeños or extra fire-roasted green chilies.
- If you prefer a thicker chili, simmer longer to reduce liquid or add a bit of cornmeal or masa harina.
- Use low-fat sour cream and broths to reduce calories and fat content.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
