Description
This Cheesy Enchilada Chili is a hearty and flavorful one-pot meal that combines ground beef with taco seasoning, creamy salsa con queso, potato soup, sour cream, and a medley of beans and vegetables. It’s a comforting and cheesy chili perfect for casual dinners and game day gatherings.
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water
Cheesy Base and Liquids
- 1 jar Tostitos Salsa Con Queso (approx. 15.5 oz)
- 1 can potato soup (approximately 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 (4 oz)
- 1 cup frozen corn
- 1 cup pinto beans or black beans, drained and rinsed
Instructions
- Brown the Beef: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it is fully browned. Once cooked, drain any excess fat from the skillet.
- Season the Beef: Stir in the taco seasoning and water into the browned beef. Continue cooking until the water is fully absorbed by the meat, enhancing the flavor.
- Transfer to Pot: Move the seasoned beef into a large pot or Dutch oven to prepare for simmering with other ingredients.
- Add Cheesy Base and Liquids: 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 thoroughly until the sour cream melts and blends well into the mixture.
- Add Vegetables and Beans: Incorporate the fire-roasted diced green chilies, frozen corn, and beans into the pot. Stir to combine everything evenly.
- Simmer the Chili: Bring the chili mixture to a gentle boil over medium heat, then lower the heat to let it simmer. Let it cook for 15 to 20 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Serve: Ladle the hot chili into bowls and serve with tortilla chips, Fritos, or your preferred chili toppings for a delicious and satisfying meal.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Use either pinto beans or black beans based on your preference; rinse canned beans to reduce sodium.
- If you prefer a spicier chili, add extra diced green chilies or a dash of hot sauce.
- Serve with chopped onions, shredded cheese, sour cream, or avocado slices for added texture and flavor.
- This chili can be stored in the refrigerator for up to 4 days or frozen for longer storage.
