Description
This Cheesy Enchilada Chili is a hearty and flavorful dish combining seasoned ground beef, creamy potato soup, salsa con queso, and a blend of chilies, beans, and corn. Perfect for a quick weeknight dinner, it brings a creamy, cheesy twist to traditional chili with a touch of Tex-Mex flair.
Ingredients
Scale
Meat and Seasonings
- 1 pound ground beef
- 2 tablespoons taco seasoning
- ¼ cup water
Liquids and Sauces
- 1 jar Tostitos Salsa Con Queso
- 1 can potato soup
- 1 ¼ cups sour cream
- 1 ¼ cups beef broth
- ½ cup chicken broth
Vegetables and Beans
- 1 can fire roasted diced green chilies
- 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. Drain any excess fat to prevent greasiness.
- Add taco seasoning: Stir in the taco seasoning and ¼ cup water, cooking until the water evaporates and the seasoning coats the meat evenly.
- Combine ingredients: Transfer the seasoned beef to a large pot or Dutch oven. Add the salsa con queso, potato soup, sour cream, beef broth, and chicken broth. Stir thoroughly until the sour cream melts and the mixture is smooth and homogenous.
- Add the vegetables: Mix in the fire roasted diced green chilies, frozen corn, and pinto or black beans to add texture and flavor.
- Bring to a boil: Stir well and bring the chili to a boil over medium-high heat to heat all ingredients through.
- Simmer and serve: Reduce heat to low and simmer gently, stirring often to avoid sticking, until ready to serve and flavors meld, about 10-15 minutes.
- Serve: Ladle chili into bowls and serve hot alongside tortilla chips or Fritos for added crunch and flavor.
Notes
- Use canned beans that are drained and rinsed for convenience.
- Adjust the level of spiciness by choosing mild or hot salsa con queso and chilies.
- For a thicker chili, simmer uncovered to reduce liquid or add a cornstarch slurry as needed.
- This chili freezes well—cool completely before freezing in airtight containers.
- For a vegetarian version, substitute ground beef with textured vegetable protein or omit and increase beans.
