Description
This rich and creamy Cheesy Enchilada Chili is packed with savory ground beef, spicy taco seasoning, and a melty blend of salsa and sour cream. It’s the perfect hearty dish for a cozy dinner, and great for dipping with chips or Fritos!
Ingredients
Scale
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water
- 1 jar Tostitos Salsa Con Queso
- 1 can potato soup
- 1 1/4 cups sour cream
- 1 can fire roasted diced green chilis
- 1 1/4 cups beef broth
- 1/2 cup chicken broth
- 1 cup frozen corn
- 1 cup pinto beans or black beans
Instructions
-
Brown the Ground Beef:
Brown ground beef in a skillet over medium heat, draining excess fat if needed. Add taco seasoning and water, cooking until the water is absorbed. -
Combine Ingredients:
Transfer the cooked taco meat into a Dutch oven or large pot. Add the jar of salsa, can of potato soup, sour cream, and both broths. Stir well until the sour cream is melted in. -
Add the Vegetables:
Stir in the diced green chilis, corn, and pinto beans or black beans. Mix thoroughly. -
Simmer:
Bring the mixture to a boil, then reduce the heat to low and simmer until heated through, stirring occasionally to prevent sticking. -
Serve:
Serve the chili with tortilla chips or Fritos. Optionally, add jalapeños to individual bowls for extra heat.
Notes
- This chili can be easily made ahead and stored in the refrigerator for up to 3 days.
- For a spicier version, add more jalapeños or your favorite hot sauce.
- You can also swap the ground beef for ground turkey or chicken for a lighter version.
Nutrition
- Serving Size: 1 bowl (1/4 of the recipe)
- Calories: 470kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 40mg