Ground beef enchilada chili brings the flavor of a cheesy enchilada casserole into a thick, creamy bowl that simmers in one pot and feeds a crowd.
Taco seasoning, salsa con queso, sour cream, and sweet corn create a rich base, and the beef cooks right in the pot so there is almost no cleanup. This batch serves six and tastes even better the next day.
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Why This Ground Beef Enchilada Chili Recipe Works
Salsa con queso supplies cheesy flavor and a mild peppery kick without any grating or melting. It dissolves into the broth and gives the chili a smooth, enchilada style sauce.
Cream of potato soup and sour cream add body, so the chili turns thick and creamy rather than watery. Stirring the sour cream in off the heat keeps the texture smooth and prevents curdling.
Frozen corn adds sweetness and a pleasant bite, and diced green chiles bring gentle heat. Both are simple to keep on hand, which makes this a convenient weeknight dinner.
Ingredients for Ground Beef Enchilada Chili
- 1 lb ground beef, 85 percent lean
- 1/2 cup water
- 1 1/4 cups low sodium beef broth
- 1/2 cup low sodium chicken broth
- 2 tbsp low sodium taco seasoning
- 1 jar salsa con queso, about 15 oz
- 1 can reduced sodium condensed cream of potato soup, 10.5 oz
- 1 1/4 cups sour cream
- 2 oz fire roasted diced green chiles, about half of a 4 oz can
- 2 cups frozen corn
- 1/4 cup shredded cheese for serving
Ground beef. Use 85 percent lean beef for flavor without too much grease, and drain the fat after browning. Break the meat into small crumbles so it blends smoothly into the sauce.
Broth and water. Low sodium beef and chicken broth give the chili a rounded savory base. Using low sodium broth matters because the queso, soup, and seasoning already bring plenty of salt.
Salsa con queso. A jar of salsa con queso stands in for shredded cheese and enchilada sauce at once. Choose a mild or medium jar depending on how much heat you like.
Cream of potato soup and sour cream. These two ingredients make the chili creamy and thick. Stir them in slowly and keep the heat low so nothing separates.
Corn and green chiles. Frozen corn needs no thawing, and fire roasted green chiles add a smoky note. Drain the chiles lightly so they do not thin the chili.
How to Make Ground Beef Enchilada Chili
1. Brown the beef Cook the ground beef in a large pot over medium heat for 6 to 8 minutes, breaking it up, until no pink remains and the center reaches 160 degrees F. Drain off the extra fat.
2. Add the seasoning Stir in the water and taco seasoning and simmer for 2 minutes. This blooms the spices and coats the meat before the other ingredients go in.
3. Build the base Add the salsa con queso, cream of potato soup, beef broth, chicken broth, green chiles, and corn. Stir until the mixture is smooth and uniform.
4. Simmer the chili Bring the pot to a gentle simmer over medium low heat and cook for 10 to 15 minutes, stirring often, until thick and bubbling at the edges.
5. Finish with sour cream Remove the pot from the heat and stir in the sour cream until fully blended. Taste and adjust with a little more broth if the chili feels too thick.
6. Serve hot Ladle the chili into bowls and top with shredded cheese and chopped cilantro. Offer extra salsa for anyone who wants more heat.
How to Serve Ground Beef Enchilada Chili
Ladle the chili into warm bowls and set out shredded cheese, cilantro, and tortilla chips for topping. A basket of fluffy homemade dinner rolls or chile cheese cornbread is ideal for dipping, while air fryer garlic bread slices add crunch. A scoop of cilantro lime rice in the bowl turns the chili into a filling meal.
How to Store and Reheat Ground Beef Enchilada Chili
Cool the chili quickly and refrigerate it in airtight containers within two hours. It keeps for 3 days, and the cream and sour cream make freezing a poor choice for texture. Reheat on the stove over medium low heat, stirring often, until it reaches 165 degrees F, adding a splash of broth if it thickens.
Tips and Variations for Ground Beef Enchilada Chili
Control the heat. Choose mild salsa con queso for a family friendly pot, or use a spicy jar and add a pinch of cayenne for more kick. Taste before adding any extra spice.
Use less sodium. The queso, soup, and seasoning are already salty, so skip any added salt. Low sodium broth keeps the final bowl balanced.
Add beans. Stir in a drained can of black or pinto beans for extra fiber and protein. Add a little more broth if the chili gets too thick.
Thicken or thin. Simmer a few extra minutes uncovered for a thicker chili, or add broth a splash at a time to loosen it. The texture changes as it cools.
Use a slow cooker. Brown the beef first, then combine everything except the sour cream in a slow cooker and cook on low for 4 hours. Stir in the sour cream just before serving.
Top creatively. Crushed tortilla chips, sliced jalapenos, diced avocado, and extra cheese all work well. Set out a few toppings so everyone can build a bowl.
Make it a dip. Reduce the broth by half and serve the thick mixture with tortilla chips as a warm dip. Keep it on low heat so it does not scorch.
Handle leftovers safely. Do not leave the chili out for more than two hours, and reheat it until steaming hot. For helpful advice on keeping soups and stews safe, the University of Nebraska guide to serving soup safely is a good reference.
Frequently Asked Questions About Ground Beef Enchilada Chili
What is ground beef enchilada chili?
It is a thick, creamy chili made with ground beef, taco seasoning, salsa con queso, corn, and green chiles. The flavors are similar to a cheesy beef enchilada.
Can I make ground beef enchilada chili in a slow cooker?
Yes, brown the beef on the stove, then cook everything except the sour cream on low for 4 hours. Stir in the sour cream at the end so it stays smooth.
How do I thicken ground beef enchilada chili?
Simmer it uncovered for another 5 to 10 minutes, stirring often. The soup and sour cream already add body, so it thickens quickly.
Can I freeze the leftovers?
It is ideal not to freeze this chili because the sour cream and soup can separate when thawed. Refrigerate leftovers for up to 3 days instead.
What can I use instead of cream of potato soup?
Condensed cream of chicken or cream of celery soup works in the same amount. Choose a reduced sodium version to keep the chili from tasting too salty.
Cheesy Ground Beef Enchilada Chili
Equipment
- Large pot
- Wooden spoon
- Ladle
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb ground beef 85 percent lean
- ½ cup water
- 1 ¼ cup low sodium beef broth
- ½ cup low sodium chicken broth
- 2 tbsp low sodium taco seasoning
- 1 jar salsa con queso about 15 oz
- 1 can reduced sodium condensed cream of potato soup 10.5 oz
- 1 ¼ cup sour cream
- 2 oz fire roasted diced green chiles about half of a 4 oz can
- 2 cup frozen corn
- ¼ cup shredded cheese for serving
Instructions
Cooking
- Brown the meat. Cook the beef in a large pot for 6 to 8 minutes until no pink remains and it reaches 160 degrees F, then drain the fat.
- Season. Stir in the water and taco seasoning and simmer 2 minutes.
- Add the base. Mix in the queso, soup, both broths, chiles, and corn until smooth.
- Simmer. Cook gently over medium low heat for 10 to 15 minutes, stirring often, until thick.
- Finish. Off the heat, stir in the sour cream, then serve hot with cheese and cilantro.
