Description
This Cheesy Enchilada Chili is a hearty and flavorful dish that combines ground beef, salsa con queso, potato soup, and a medley of beans and vegetables. Perfect for a cozy dinner, it simmers on the stovetop to create a rich, creamy chili with a delicious cheesy enchilada twist. Serve with tortilla chips or your favorite toppings for a comforting meal that the whole family will enjoy.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water
- 1 jar Tostitos Salsa Con Queso (approx. 15 ounces)
- 1 can potato soup (approx. 10.5 ounces)
- 1 1/4 cups sour cream
- 1 can fire-roasted diced green chilies (approx. 4 ounces)
- 1 1/4 cups beef broth
- 1/2 cup chicken broth
- 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 into small pieces, until fully browned. Drain any excess fat from the skillet.
- Season: Stir in the taco seasoning and 1/4 cup water into the browned beef. Continue cooking until the water is absorbed, allowing the seasoning to fully coat the meat. Then transfer the beef mixture to a large pot or Dutch oven.
- Combine Ingredients: To the pot, add the jar of Tostitos Salsa Con Queso, can of potato soup, sour cream, beef broth, and chicken broth. Stir well to combine, ensuring the sour cream melts smoothly into the mixture.
- Add Vegetables and Beans: Mix in the can of fire-roasted diced green chilies, frozen corn, and pinto or black beans. Stir everything thoroughly to distribute the ingredients evenly.
- Simmer: Bring the chili to a gentle boil over medium heat, then reduce the heat to low to simmer. Let it cook uncovered for 15 to 20 minutes, stirring occasionally to prevent sticking and to meld the flavors together.
- Serve: Once thickened and creamy, ladle the chili into bowls. Serve hot alongside tortilla chips, Fritos, or your favorite chili toppings such as shredded cheese, chopped onions, cilantro, or sour cream.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer a spicier chili, add jalapeños or hot sauce to taste.
- Use canned beans that have been drained and rinsed to reduce sodium content.
- For a thicker chili, simmer longer or add a little tomato paste to enhance the texture.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
