Cheesy Enchilada Chili
A cozy, creamy dish that blends rich flavors and warms your heart, perfect for busy weeknights or family gatherings.
Servings: 6 servings
Equipment
- Large Pot
Ingredients
Meat
- 1 lb Ground Beef
Seasonings
- 2 tbsp Taco Seasoning
- 1/4 cup Water
Sauces and Soups
- 1 jar Tostitos Salsa Con Queso 15 oz
- 1 can Condensed Potato Soup
- 1 1/4 cups Sour Cream
Vegetables
- 1 can Fire-Roasted Diced Green Chiles
- 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
Instructions
- In a large pot, brown the ground beef over medium heat. Stir in taco seasoning and water, cooking until well combined.
- Reduce heat to low and mix in Tostitos Salsa Con Queso, condensed potato soup, and sour cream until smooth.
- Add green chiles, beef broth, chicken broth, corn, and beans. Stir well.
- Simmer for 15-20 minutes, stirring occasionally, until the flavors meld and the chili thickens.
- Remove from heat and serve hot with your favorite toppings.
Notes
Store chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. Freeze leftovers for up to 3 months.