Cheesy Ground Beef Enchilada Chili is a delicious and hearty dish that combines the flavorful essence of enchiladas with a thick chili base. It’s perfect for gatherings, cold nights, or simply when you want a comforting meal. This dish is packed with cheesy goodness and is sure to be a hit with family and friends.
Why Make This Recipe
Making Cheesy Ground Beef Enchilada Chili is a great choice for several reasons. First, it’s quick and easy, taking advantage of straightforward ingredients you may already have at home. Second, it can feed a crowd or provide leftovers for busy weeknights. Finally, the rich flavors and creamy texture make this chili an irresistible comfort food that keeps everyone coming back for more.
How to Make Cheesy Ground Beef Enchilada Chili
Ingredients:
- 1 pound ground beef
- 1/2 cup water
- 2 tablespoons homemade taco seasoning (or store-bought)
- 1 (15 oz) jar Tostitos Salsa Con Queso
- 1 (10.5 oz) can cream of potato soup
- 1 1/4 cups sour cream
- 1 1/4 cups beef broth (or 1 (14.5 oz) can)
- 1/2 cup chicken broth
- 1/2 can fire-roasted diced green chiles
- 2-3 cups frozen corn
Directions:
- In a large pot, brown the ground beef over medium heat until fully cooked.
- Drain any excess fat.
- Stir in the water and taco seasoning, allowing it to simmer for a few minutes.
- Add the Salsa Con Queso, cream of potato soup, sour cream, beef broth, chicken broth, diced chiles, and corn.
- Stir until everything is well combined and heated through.
- Let it simmer for an additional 10-15 minutes, stirring occasionally, until the chili is thick and creamy.
- Serve hot.
How to Serve Cheesy Ground Beef Enchilada Chili
Cheesy Ground Beef Enchilada Chili is best served hot, right after cooking. You can enjoy it in bowls, garnished with fresh cilantro, shredded cheese, or sour cream. It pairs wonderfully with tortilla chips, cornbread, or warm flour tortillas for dipping.
How to Store Cheesy Ground Beef Enchilada Chili
If you have leftovers, let the chili cool down to room temperature before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in a freezer-safe container, where it can last for about 2-3 months. Just reheat thoroughly before serving again!
Tips to Make Cheesy Ground Beef Enchilada Chili
- For extra heat, add diced jalapeños or cayenne pepper to the mix.
- Mix in black beans or kidney beans for added protein and fiber.
- Use low-fat sour cream and broth to make a lighter version of this dish if desired.
- Serve with toppings like avocado, cheese, or jalapeño slices to enhance flavor.
Variation
You can make this chili vegetarian by swapping the ground beef for black beans or lentils. Use vegetable broth instead of chicken and beef broth, and add your favorite vegetables like bell peppers or zucchini for more texture and nutrition.
FAQs
1. Can I use another type of meat in this recipe?
Yes, you can use ground turkey, chicken, or even pork. Just ensure you adjust the cooking time as needed.
2. What if I don’t have Salsa Con Queso?
You can replace it with any cheese dip or even shredded cheese. Just melt it into the chili as you mix the other ingredients.
3. Is it okay to make this chili a day ahead?
Absolutely! In fact, the flavors will deepen when allowed to sit overnight. Just reheat before serving.
Cheesy Ground Beef Enchilada Chili
Ingredients
Meat and Broths
- 1 pound ground beef
- ½ cup water
- 1 ¼ cups beef broth (or 1 (14.5 oz) can)
- ½ cup chicken broth
Chili Base
- 2 tablespoons homemade taco seasoning (or store-bought)
- 1 jar Tostitos Salsa Con Queso
- 1 can cream of potato soup (10.5 oz)
- 1 ¼ cups sour cream
- ½ can fire-roasted diced green chiles
- 2-3 cups frozen corn
Instructions
Cooking
- In a large pot, brown the ground beef over medium heat until fully cooked.
- Drain any excess fat.
- Stir in the water and taco seasoning, allowing it to simmer for a few minutes.
- Add the Salsa Con Queso, cream of potato soup, sour cream, beef broth, chicken broth, diced chiles, and corn.
- Stir until everything is well combined and heated through.
- Let it simmer for an additional 10-15 minutes, stirring occasionally, until the chili is thick and creamy.
- Serve hot.
