Description
Cheesy Enchilada Chili is a hearty and flavorful dish combining seasoned ground beef with creamy salsa con queso, sour cream, and a medley of beans, corn, and fire-roasted green chilies. Perfect for a cozy meal, this chili delivers a delicious enchilada-inspired twist with just the right amount of spice and creaminess.
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 (approximately 15 oz)
- 1 can potato soup (about 10.5 oz)
- 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 (approximately 4 oz)
- 1 cup frozen corn
- 1 cup pinto beans or black beans (canned, drained and rinsed)
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. Drain off any excess fat to keep the chili from being greasy.
- Season: Stir in the taco seasoning and 1/4 cup water. Cook this mixture until the water has been fully absorbed, allowing the seasoning to coat the beef evenly. Then transfer this seasoned beef to a large pot or Dutch oven.
- Combine Ingredients: To the pot with the beef, add the jar of salsa con queso, the can of potato soup, 1 1/4 cups sour cream, 1 1/4 cups beef broth, and 1/2 cup chicken broth. Stir the mixture until the sour cream melts completely and everything is blended well.
- Mix: Add in the can of fire-roasted diced green chilies, 1 cup of frozen corn, and 1 cup of pinto or black beans. Stir thoroughly to incorporate all ingredients evenly.
- Simmer: Bring the chili to a gentle boil over medium heat. Once boiling, reduce the heat to a simmer. Let it cook for about 15 to 20 minutes, stirring occasionally to prevent sticking and to let the flavors meld.
- Serve: Ladle the hot chili into bowls and serve immediately. Pair it with tortilla chips, Fritos, or your favorite chili toppings like shredded cheese, chopped green onions, or sour cream for extra flavor and texture.
Notes
- For vegetarian or vegan adaptations, substitute ground beef with plant-based meat crumbles and use vegetable broth instead of beef and chicken broths.
- Adjust the heat level by choosing mild or hot taco seasoning and green chilies based on your preference.
- Leftover chili can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
- Adding crushed tortilla chips or a handful of shredded cheese on top enhances texture and taste.
