A rich and creamy chili infused with bold Tex-Mex flavors, Cheesy Enchilada Chili is a hearty and satisfying dish perfect for cozy dinners or game-day gatherings. Packed with ground beef, beans, and a cheesy, savory base, this recipe is comfort food at its best.
Why You’ll Love This Recipe
It’s quick and easy to prepare, making it ideal for busy weeknights.
The Tex-Mex flavors are bold, cheesy, and delicious, appealing to everyone at the table.
The recipe is versatile—customize it with your favorite beans, extra veggies, or toppings.
Perfect for feeding a crowd, it’s a warm, comforting option for game-day parties or potlucks.
It reheats beautifully, so you can enjoy leftovers throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
1 jar Tostitos Salsa Con Queso
2 tablespoons taco seasoning
1 can potato soup
1 1/4 cups sour cream
1/4 cup water
1 can fire-roasted diced green chilies
1 1/4 cups beef broth
1/2 cup chicken broth
1 cup frozen corn
1 cup pinto beans or black beans
Directions
In a large skillet, I brown the ground beef over medium heat and drain any excess fat.
I stir in taco seasoning and water, letting the mixture cook until the water is fully absorbed.
I transfer the seasoned beef to a Dutch oven or large pot.
After that I add the jar of salsa, potato soup, sour cream, beef broth, and chicken broth, stirring thoroughly until the sour cream melts into the mixture.
Then, I add the diced green chilies, frozen corn, and beans, mixing everything well.
I bring the chili to a gentle boil to heat all the ingredients through, then reduce the heat and let it simmer, stirring occasionally, until it’s ready to serve.
To serve, I ladle the chili into bowls and enjoy it with tortilla chips or Fritos for crunch, or add a spicy kick with sliced jalapeños.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories per Serving: Approx. 320 kcal
Variations
Protein Swap: Substitute the ground beef with ground turkey or shredded chicken for a lighter option.
Vegetarian Option: Skip the meat and add more beans or diced sweet potatoes for a vegetarian twist.
Spice It Up: Add diced jalapeños or a dash of cayenne pepper for extra heat.
Additional Veggies: Include chopped bell peppers, zucchini, or tomatoes for added texture and flavor.
Toppings Galore: Garnish with shredded cheese, avocado slices, sour cream, or fresh cilantro.
Storage/Reheating
To store leftovers, I transfer the chili to an airtight container and refrigerate it for up to 4 days. For longer storage, freeze the chili for up to 3 months. To reheat, warm it on the stove over low heat, stirring occasionally, or microwave individual portions until hot.
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FAQs
Can I make this chili in a slow cooker?
Yes, I can brown the beef, then add all the ingredients to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn works beautifully in this recipe; just adjust the cooking time slightly to ensure it’s tender.
How can I thicken the chili if it’s too thin?
I like to let the chili simmer uncovered for a bit longer or mix in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) to thicken it.
Can I use a different type of cheese sauce?
Yes, any queso-style cheese sauce or homemade cheese sauce can work as a substitute for Tostitos Salsa Con Queso.
What beans work best in this recipe?
I find that pinto or black beans are ideal, but kidney beans or white beans are also great options.
Conclusion
Cheesy Enchilada Chili is a flavor-packed dish that combines the heartiness of chili with the cheesy indulgence of Tex-Mex cuisine. It’s easy to make, versatile, and a guaranteed hit with family and friends. Whether you’re planning a cozy night in or hosting a crowd, this recipe is sure to satisfy.
📖 Recipe:
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Cheesy Enchilada Chili
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Savor the bold Tex-Mex flavors of this Cheesy Enchilada Chili! Packed with ground beef, beans, and a creamy cheesy base, this quick and easy chili recipe is perfect for weeknight dinners, game-day gatherings, or cozy comfort food cravings.
Ingredients
1 pound ground beef
2 tablespoons taco seasoning
1/4 cup water
1 jar Tostitos Salsa Con Queso
1 can potato soup
1 1/4 cups sour cream
1 can fire-roasted diced green chilies
1 1/4 cups beef broth
1/2 cup chicken broth
1 cup frozen corn
1 cup pinto beans or black beans
Instructions
- Brown the Beef: Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
- Season: Stir in taco seasoning and water. Cook until water is absorbed, then transfer to a large pot or Dutch oven.
- Combine Ingredients: Add salsa, potato soup, sour cream, beef broth, and chicken broth to the pot. Stir until the sour cream melts into the mixture.
- Mix: Add diced green chilies, frozen corn, and beans. Stir to combine.
- Simmer: Bring the chili to a gentle boil, then reduce the heat to a simmer. Cook, stirring occasionally, for about 15–20 minutes.
- Serve: Ladle the chili into bowls and serve with tortilla chips, Fritos, or your favorite toppings.
Notes
For extra spice, add diced jalapeños or a dash of cayenne pepper.
Substitute ground turkey or shredded chicken for ground beef if desired.
Use fresh corn instead of frozen for added sweetness and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stove-Top
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 6 servings
- Calories: Approx. 320 kcal
