Description
This Cheesy Enchilada Chili is a flavorful and hearty dish combining seasoned ground beef with creamy salsa con queso, potato soup, and a medley of beans, corn, and green chilies. Perfect for a cozy weeknight dinner, it simmers to meld the rich, cheesy flavors with comforting spices, served best with crunchy tortilla chips or Fritos.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- ¼ cup water
- 1 jar Tostitos Salsa Con Queso (approximately 15 ounces)
- 1 can potato soup (about 10.5 ounces)
- 1 ¼ cups sour cream
- 1 can fire roasted diced green chilies (4 ounces)
- 1 ¼ cups beef broth
- ½ cup chicken broth
- 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, cook the ground beef until fully browned, breaking it up with a spatula. Drain any excess fat to keep the chili from being greasy.
- Add taco seasoning: Stir in the taco seasoning and ¼ cup water into the beef. Continue cooking until the water is mostly absorbed, allowing the seasoning to coat the meat thoroughly.
- Combine ingredients: Transfer the seasoned ground beef to a Dutch oven or large pot. Add the jar of salsa con queso, potato soup, and sour cream. Stir in the beef broth and chicken broth until the sour cream is melted and the mixture is well combined.
- Add the vegetables: Mix in the fire roasted diced green chilies, frozen corn, and pinto or black beans, distributing evenly throughout the chili.
- Bring to a boil: Stir the combined ingredients and heat over medium-high heat until the mixture comes to a gentle boil to ensure everything is heated through.
- Simmer and serve: Reduce the heat to low and simmer the chili for about 10-15 minutes, stirring frequently to prevent sticking and allow flavors to meld together.
- Serve: Ladle the chili into bowls and serve with tortilla chips or Fritos for a crunchy complement to the cheesy, hearty chili.
Notes
- You can substitute black beans for pinto beans or vice versa based on preference or availability.
- For a spicier chili, add diced jalapeños or a dash of hot sauce when combining ingredients.
- If preferred, use low-fat sour cream to reduce calories and fat content.
- This chili can be made ahead and reheated; flavors intensify after sitting overnight.
- Leftovers keep well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
