This Cheesy Enchilada Chili is a rich, creamy, and flavorful dish loaded with beef, cheese, and Tex-Mex spices. It’s perfect for a cozy night in and pairs well with tortilla chips or warm cornbread.
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- ¼ cup water
- 1 jar Tostitos Salsa Con Queso
- 1 can potato soup
- 1¼ cups sour cream
- 1 can fire-roasted diced green chiles
- 1¼ cups beef broth
Construction (Step-by-Step Instructions)
- Cook the Beef:
- In a large pot or Dutch oven, brown the ground beef over medium heat.
- Drain excess grease if necessary.
- Season the Beef:
- Stir in taco seasoning and ¼ cup water.
- Cook for 2 minutes, letting the beef absorb the seasoning.
- Add the Base Ingredients:
- Pour in Salsa Con Queso, potato soup, fire-roasted green chiles, and beef broth.
- Stir well to combine everything.
- Simmer:
- Bring the chili to a gentle simmer over medium-low heat.
- Cook for 15-20 minutes, stirring occasionally.
- Finish with Sour Cream:
- Reduce heat to low and stir in sour cream until fully blended.
- Cook for another 5 minutes, ensuring it’s heated through but not boiling (to prevent curdling).
- Serve & Enjoy!
- Serve hot with tortilla chips, cornbread, or a side of rice.
Variations
- Spicy Version: Add diced jalapeños or a dash of cayenne pepper.
- Chunky Style: Mix in a can of drained black beans or corn.
- Chicken Twist: Swap ground beef for shredded rotisserie chicken.
- Vegetarian Option: Use plant-based ground meat and vegetable broth instead of beef broth.
Tips for the Best Chili
✔ Simmer longer for deeper flavor. The longer it cooks, the richer it gets!
✔ Adjust thickness. Add more broth if too thick, or let it cook down for a thicker consistency.
✔ Balance flavors. If too spicy, add a little extra sour cream to mellow it out.
✔ Great for leftovers! This chili tastes even better the next day.
Would you like recommendations for side dishes to serve with this?