If you’re looking for a warm, hearty, and cheesy dish to spice up your meal rotation, this Cheesy Enchilada Chili is just what you need. Packed with robust flavors from taco-seasoned ground beef, creamy salsa con queso, and a medley of beans and vegetables, this chili is perfect for cozy nights and gatherings. Here’s how to make it, along with tips and serving suggestions.
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Ingredients
1 pound ground beef
2 tablespoons taco seasoning
1/4 cup water
1 jar (15 oz) Tostitos Salsa Con Queso
1 can (10.5 oz) potato soup
1 1/4 cups sour cream
1 can (4 oz) fire-roasted diced green chilies
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)
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Instructions
Step 1: Brown the Ground Beef
In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat if necessary.
Add the taco seasoning and 1/4 cup water, stirring until the seasoning is evenly distributed and the water is absorbed.
Step 2: Combine Ingredients
Transfer the seasoned beef to a Dutch oven or large pot.
Add the jar of salsa con queso, can of potato soup, sour cream, beef broth, and chicken broth. Stir the mixture well until the sour cream is fully incorporated.
Step 3: Add Vegetables and Beans
Stir in the fire-roasted diced green chilies, frozen corn, and pinto beans or black beans. Mix thoroughly to combine all ingredients.
Step 4: Cook the Chili
Bring the chili to a gentle boil over medium heat, stirring frequently to prevent sticking.
Reduce the heat to low and let the chili simmer for 10–15 minutes, or until heated through. Stir occasionally to ensure even cooking.
Step 5: Serve
Serve the chili hot with your favorite toppings like tortilla chips, Fritos, or jalapeños for an added kick.
Pair with a dollop of sour cream, shredded cheese, or a sprinkle of fresh cilantro for extra flavor.
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Tips for the Perfect Cheesy Enchilada Chili
1. Customize the Heat:
For a spicier version, add diced jalapeños or a dash of hot sauce.
Prefer a milder chili? Opt for mild taco seasoning and omit the jalapeños.
2. Protein Alternatives:
Swap the ground beef for ground turkey, chicken, or a plant-based alternative for a healthier or vegetarian option.
3. Add More Veggies:
Toss in diced bell peppers, zucchini, or chopped onions for extra texture and nutrients.
4. Thickening the Chili:
If you prefer a thicker consistency, simmer the chili uncovered for a few extra minutes or stir in a slurry of cornstarch and water.
5. Make It Ahead:
This chili tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Serving Suggestions
Sides: Pair with a side of warm cornbread, fluffy rice, or a simple green salad.
Toppings: Garnish with shredded cheese, diced avocado, or a squeeze of lime for added brightness.
Drinks: Serve with a refreshing glass of iced tea, beer, or a tangy margarita for a complete meal.
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Why You’ll Love This Chili
Comforting and Creamy: The combination of salsa con queso and sour cream creates a rich, velvety texture.
Easy to Customize: Whether you like it mild or spicy, this recipe is adaptable to suit any palate.
Crowd-Pleaser: Perfect for potlucks, game-day gatherings, or family dinners.
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This Cheesy Enchilada Chili is the ultimate comfort food that’s easy to prepare and packed with bold, satisfying flavors. Try it tonight, and don’t forget to top it with your favorite crunchy chips for the perfect finishing touch. Enjoy!
