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Let me share my family's new favorite - Cheesy Ground Beef Enchilada Chili! It's like your favorite enchiladas and hearty chili had a delicious baby. Every time I make this my kitchen fills with the most amazing aromas and everyone comes running to grab a bowl.
What Makes This Special
I love how this dish combines two comfort food favorites into something even better. The creamy cheesy base with that smoky enchilada sauce and hearty beef and beans just works magic together. Plus it all happens in one pot makes cleanup a breeze.
What You'll Need
- Ground Beef: One pound nice and browned creates our base.
- Taco Seasoning: Two tablespoons homemade is best.
- Salsa Con Queso: One jar makes everything creamy cheesy.
- Potato Soup: One can adds such nice richness.
- Sour Cream: One and quarter cups for tang.
- Broths: Both beef and chicken create depth.
- Green Chiles: Fire-roasted gives that perfect kick.
- Black Beans: One can drained adds protein.
- Corn: Two to three cups frozen works great.
- Cilantro: Fresh chopped brightens everything up.
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Let's Cook Together
- Start With The Beef
- Brown it up in your dutch oven drain off any extra fat we want it nice and lean.
- Season It Right
- Mix in that taco seasoning splash of water let it get all saucy and thick.
- Build The Base
- In goes our queso potato soup sour cream both broths whisk until silky smooth.
- Add The Goodies
- Time for chiles beans corn and fresh cilantro makes it colorful and hearty.
- Let It Simmer
- This is where the magic happens let those flavors mingle at least 30 minutes.
Time To Serve
I love serving this piping hot with extra cilantro on top and those Multigrain Tostitos Scoops for scooping up all that goodness. Want to make it a meal? Add a fresh salad or some Mexican rice on the side. And don't forget the toppings - shredded cheese jalapeños maybe some creamy guacamole makes every bowl special.
My Best Tips
Give it at least that 30 minutes to simmer trust me it makes all the difference. Like it spicy? Add more of those fire-roasted chiles or a pinch of cayenne. And use fresh taco seasoning the flavors are so much better than the old stuff in your pantry.
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Keep It Fresh
This chili keeps beautifully in the fridge about four days or freeze it up to three months. When you're ready for more warm it slowly on the stove stirring now and then. Need to thin it out? Just add a splash of broth brings it right back to life.
Mix It Up
Try ground turkey if you're keeping it light or plant-based meat works great too. Sometimes I use Greek yogurt instead of sour cream adds protein. Love trying different toppings those caramelized onions are amazing and a dash of hot sauce takes it to another level.
Perfect For Everything
This chili fits every occasion quick weeknight dinner game day gathering family potluck you name it. It's that perfect comfort food that brings everyone to the table and always gets people asking for the recipe.
Why You'll Fall In Love
There's something about that creamy cheesy texture with those bold enchilada flavors that just works. It's easy enough for beginners packed with good stuff and you can make it your own. No wonder it's become one of my most requested recipes all year round.
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Frequently Asked Questions
- → Can I make this lighter?
- Yes, use ground turkey instead of beef and Greek yogurt instead of sour cream. You can also use reduced-fat cheese sauce.
- → How can I make it vegetarian?
- Replace the ground beef with plant-based meat substitute and use vegetable broth instead of beef and chicken broth.
- → Why simmer for so long?
- The extended simmering time allows flavors to meld together and develops a richer taste. However, the dish is still edible after shorter cooking time.
- → Can I make it spicier?
- Yes, add more green chiles or include cayenne pepper. You can also use spicy queso sauce for extra heat.
- → Can I make this ahead?
- Yes, this chili reheats well. Store in an airtight container in the refrigerator for up to 3 days.