Description
This Cheesy Enchilada Chili is a hearty, flavorful dish combining seasoned ground beef with a creamy blend of salsa con queso, potato soup, sour cream, and fire-roasted green chilies. With pinto or black beans, corn, and a mix of beef and chicken broth, this chili is perfect for a cozy meal, served with tortilla chips or your favorite toppings. Ready in just 35 minutes and serving six, it’s an easy and satisfying weeknight dinner.
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water
Liquids and Dairy
- 1 jar Tostitos Salsa Con Queso (approx. 15 ounces)
- 1 can potato soup (approx. 10.5 ounces)
- 1 1/4 cups sour cream
- 1 1/4 cups beef broth
- 1/2 cup chicken broth
Vegetables and Beans
- 1 can fire-roasted diced green chilies (4 ounces)
- 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, breaking it up with a spoon as it cooks, until fully browned and no longer pink. Drain any excess fat to keep the chili from getting greasy.
- Season: Stir in the taco seasoning and water into the browned beef. Continue cooking until the water has fully absorbed, allowing the beef to get infused with the seasoning. Then, transfer this seasoned beef mixture into a large pot or Dutch oven.
- Combine Ingredients: Into the pot with the beef, add the jar of Tostitos Salsa Con Queso, can of potato soup, sour cream, beef broth, and chicken broth. Stir everything together well until the sour cream is fully melted and incorporated into the sauce, creating a creamy base.
- Mix: Add the fire-roasted diced green chilies, frozen corn, and beans to the mixture. Stir thoroughly to evenly distribute all ingredients for a balanced flavor in every bite.
- Simmer: Bring the chili to a gentle boil over medium heat, then reduce the heat to low and let it simmer. Cook uncovered for about 15 to 20 minutes, stirring occasionally to prevent sticking and allow the flavors to meld together.
- Serve: Once the chili is hot and thickened to your liking, ladle it into bowls. Serve with tortilla chips, Fritos, or your favorite chili toppings such as shredded cheese, chopped onions, or fresh cilantro for a delicious, satisfying meal.
Notes
- Drain excess fat after browning the beef to avoid greasy chili.
- You can substitute sour cream with Greek yogurt for a tangier, lighter option.
- For added heat, use spicy taco seasoning or add chopped jalapeños.
- This chili can be prepared ahead and tastes even better the next day as flavors meld.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
