Description
This Cheesy Enchilada Chili blends the bold flavors of enchiladas with the hearty comfort of chili. It’s a rich, creamy dish featuring ground beef, beans, corn, and a medley of cheeses, all simmered to perfection.
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1/2 cup water
- 1 (15 oz) jar Tostitos Salsa Con Queso
- 1 (10.5 oz) can cream of potato soup
- 1 1/4 cups sour cream
- 1 1/4 cups beef broth
- 1/2 cup chicken broth
- 1/2 can fire-roasted diced green chiles
- 2–3 cups frozen corn
- 1 can black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
- In a large pot over medium heat, brown the ground beef until fully cooked, then drain any excess fat.
- Stir in the taco seasoning and water, letting it simmer for about 2–3 minutes.
- Add the Salsa Con Queso, cream of potato soup, sour cream, beef broth, chicken broth, diced green chiles, frozen corn, and black beans to the pot.
- Stir all the ingredients until well combined and let the chili simmer on low heat for 10–15 minutes, stirring occasionally.
- Serve hot, garnished with chopped fresh cilantro if desired.
Notes
- Substitute ground turkey or chicken for a lighter version.
- Make it vegetarian by replacing meat with extra beans.
- Add jalapeños or hot sauce for a spicier chili.
- Mix in cooked rice or quinoa for added texture.
- Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 65mg
