If you’re looking for a comforting and flavorful meal, look no further than this Cheesy Ground Beef Enchilada Chili. This dish combines the best flavors of Tex-Mex cuisine with the hearty satisfaction of a traditional chili, making it a perfect weeknight dinner or a cozy weekend treat. With its creamy texture and spicy kick, it’s sure to become a family favorite!

Why Make This Recipe

Making Cheesy Ground Beef Enchilada Chili is not only quick and easy but also incredibly satisfying. This recipe is perfect for busy families, as it comes together in less than an hour. It’s a one-pot wonder that brings together essential ingredients that you may already have in your pantry. Plus, it feeds a crowd and is ideal for meal prep, ensuring leftovers are just as delicious the next day. Not to mention, the delightful combination of cheesy goodness and chili warmth will keep you 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 excess fat and add water and taco seasoning, stirring to combine.
Stir in Salsa Con Queso, cream of potato soup, sour cream, beef broth, chicken broth, and diced green chiles.
Add frozen corn and stir until well mixed.
Bring the chili to a simmer and let cook for about 20-30 minutes, stirring occasionally.
Serve hot and enjoy!

How to Serve Cheesy Ground Beef Enchilada Chili

Serve your Cheesy Ground Beef Enchilada Chili with a dollop of sour cream, a sprinkle of shredded cheese, and fresh cilantro for added flavor. For a complete meal, pair it with cornbread, tortilla chips, or warm tortillas on the side.

How to Store Cheesy Ground Beef Enchilada Chili

To store leftovers, allow the chili to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Tips to Make Cheesy Ground Beef Enchilada Chili

Customize your spice: Adjust the level of heat by adding more or fewer diced green chiles, or by using a spicier taco seasoning.
Make it vegetarian: Replace ground beef with a mix of black beans and lentils for a hearty vegetarian version.
Add veggies: Sneak in more vegetables like bell peppers, onions, or zucchini to increase the nutritional value and add even more flavor.

Variation

Feel free to experiment with your Cheesy Ground Beef Enchilada Chili by adding different ingredients. Try swapping out the cream of potato soup for cream of mushroom or adding black olives for extra flavor. You can also make it more of a casserole by layering it with tortilla chips and cheese before baking.

FAQs

Can I use ground turkey instead of beef?
Yes! Ground turkey is a healthy substitute that still delivers great flavor.
How spicy is this chili?
The spiciness level depends on the salsa and taco seasoning used. You can easily adjust it to your preference by selecting mild or hot options.
Can I make this chili in a slow cooker?
Absolutely! Brown the beef first, then combine all ingredients in a slow cooker and cook on low for 6-8 hours for a deliciously rich flavor.

Cheesy Ground Beef Enchilada Chili

A comforting and flavorful dish that combines Tex-Mex flavors with the hearty satisfaction of traditional chili, perfect for weeknight dinners.

Prep Time 15

Cook Time 30

Total Time 45

Serving Size servings

Ingredients

Main ingredients

1 pound ground beef Or ground turkey for a healthier option.
0.5 cup water
2 tablespoons homemade taco seasoning (or store-bought) Adjust spice level according to preference.
15 ounces Tostitos Salsa Con Queso
10.5 ounces cream of potato soup Can be substituted with cream of mushroom soup.
1.25 cups sour cream Plus more for serving.
1.25 cups beef broth Or 1 (14.5 oz) can.
0.5 cup chicken broth
0.5 can fire-roasted diced green chiles Adjust quantity based on spice preference.
2 cups frozen corn Can adjust quantity based on preference.

Instructions

Cooking

In a large pot, brown the ground beef over medium heat until fully cooked.
Drain excess fat and add water and taco seasoning, stirring to combine.
Stir in Salsa Con Queso, cream of potato soup, sour cream, beef broth, chicken broth, and diced green chiles.
Add frozen corn and stir until well mixed.
Bring the chili to a simmer and let cook for about 20-30 minutes, stirring occasionally.
Serve hot and enjoy!

Notes

Serve with a dollop of sour cream, shredded cheese, and fresh cilantro. For a complete meal, pair with cornbread, tortilla chips, or warm tortillas. Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.