Cheesy Enchilada Chili
This creamy, one-pot Cheesy Enchilada Chili is loaded with beef, beans, queso, and spices for a cozy, bold-flavored comfort food the whole family will love.
Ingredients
- 1 lb ground beef
- 2 tablespoon taco seasoning
- ¼ cup water
- 1 15 oz jar Tostitos Salsa Con Queso
- 1 10.5 oz can condensed potato soup
- 1¼ cups sour cream
- 1 4 oz can fire-roasted diced green chiles
- 1¼ cups beef broth
- ½ cup chicken broth
- 1 cup frozen corn
- 1 cup pinto or black beans drained and rinsed
Instructions
- Brown ground beef in a large pot over medium heat; drain excess grease.
- Add taco seasoning and ¼ cup water. Simmer for 2–3 minutes.
- Stir in queso and potato soup until smooth.
- Mix in sour cream, beef broth, and chicken broth.
- Add chiles, corn, and beans. Stir and bring to a gentle simmer.
- Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened.
- Adjust seasoning to taste. Add hot sauce if desired.
Notes
- Use turkey or chicken instead of beef for a leaner version
- Add jalapeños or hot salsa to spice it up
- Stir in bell peppers or zucchini for more veggies
- Simmer longer or use less broth for a thicker chili
- Top with cheese, avocado, or crushed tortilla chips