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This hearty cheesy enchilada chili brings together all the flavors of your favorite Mexican dish in a comforting one-pot meal. The combination of creamy queso, taco-seasoned beef, and classic chili add-ins creates a crowd-pleasing dish that warms you from the inside out.
I first made this recipe for a football watch party, and it disappeared faster than any other dish on the table. Now my family requests it regularly during the winter months, especially when we need something comforting but don't want traditional chili.
Ingredients
- Ground beef: Provides the hearty protein base choose 80/20 for best flavor or substitute turkey for a lighter option
- Taco seasoning: Delivers authentic Mexican flavor without measuring multiple spices
- Salsa con queso: Creates the creamy enchilada texture look for the Tostitos brand for best results
- Condensed potato soup: Sounds unusual but adds incredible body and silky texture
- Sour cream: Brings richness and tang that balances the spice elements
- Fire-roasted green chiles: Add authentic enchilada flavor with mild heat
- Beef and chicken broth: Create complexity rather than using just one type
- Frozen corn: Adds sweet pops of texture no need to thaw beforehand
- Beans: Provide heartiness and protein choose pinto for traditional flavor or black beans for contrast
Step-by-Step Instructions
- Brown the Beef:
- Cook ground beef in a skillet over medium heat until no pink remains, breaking it into small crumbles with a wooden spoon. Drain excess fat if your beef is particularly fatty. Stir in taco seasoning and water, allowing the meat to absorb all those flavors for 2-3 minutes until most liquid evaporates. This seasoning step is crucial for developing the enchilada flavor profile.
- Combine the Base:
- Transfer your seasoned beef to a large Dutch oven or heavy pot with tall sides. Add the salsa con queso, potato soup, and sour cream, stirring until completely smooth. Pour in both broths and stir continuously until the mixture looks uniform. The combination of two broths creates a more complex flavor than using just one type.
- Add the Mix-Ins:
- Gently fold in your green chiles, frozen corn kernels, and beans of choice. The frozen corn can go straight in without thawing. Stir thoroughly to distribute everything evenly throughout the chili base. This is where the texture magic happens with multiple elements creating interest in every bite.
- Heat and Serve:
- Bring everything to a gentle boil over medium heat, stirring frequently to prevent the dairy components from scorching on the bottom. Once bubbling, reduce heat to low and let simmer for at least 15 minutes to marry the flavors. The longer it simmers, the better it tastes.
- Garnish and Enjoy:
- Ladle the hot chili into bowls and finish with your favorite toppings. Crushed tortilla chips add wonderful crunch, while a sprinkle of sharp cheddar creates those Instagram-worthy cheese pulls. Serve immediately while piping hot.
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You Must Know
The salsa con queso is truly the star ingredient in this recipe. I discovered it by accident when I was trying to use up leftover queso from a party. The way it melts into the broth creates that distinctive enchilada sauce texture that coats every bite. My husband now buys extra jars whenever they're on sale just so we can make this chili!
Make-Ahead Magic
This chili actually improves with time, making it perfect for meal prep. Prepare it a day before serving to allow the flavors to deepen and meld together. Store in the refrigerator in an airtight container for up to 4 days. When reheating, add a splash of broth if it seems too thick, as the starches in the potato soup will continue to absorb liquid over time.
Topping Bar Ideas
Create a custom topping station when serving this for gatherings. Set out bowls of sliced avocado, diced red onion, fresh cilantro, lime wedges, shredded cheese, and various hot sauces. Guests love personalizing their bowls, and it transforms a simple chili into an interactive meal experience. For extra indulgence, offer warm flour tortillas on the side for dipping.
Dietary Adaptations
This recipe can easily be modified for different dietary needs. For a leaner version, use ground turkey and light sour cream. Vegetarians can skip the meat entirely and double the beans, using vegetable broth instead of beef and chicken. If you need a gluten-free option, just verify your taco seasoning and condensed soup are free from gluten ingredients, as these are the most likely sources.
Frequently Asked Questions
- → Can I substitute ground beef with another protein?
Yes, you can use ground turkey, chicken, or even plant-based meat alternatives for a lighter or vegetarian-friendly option.
- → What are some topping ideas for this chili?
Great toppings include shredded cheese, diced avocado, sour cream, chopped cilantro, green onions, or crushed tortilla chips.
- → Can I make this dish in a slow cooker?
Absolutely! Brown the beef first, then transfer all ingredients to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.
- → How can I make this dish spicier?
Add chopped jalapeños, a pinch of cayenne pepper, or extra diced green chiles to enhance the spice level.
- → Can I freeze leftovers?
Yes, let the chili cool completely and store it in an airtight container in the freezer for up to 3 months. Thaw and reheat before serving.
- → What can I serve with this chili?
Tortilla chips, cornbread, or a side salad pair wonderfully with this cheesy chili for a hearty meal.