Cheesy Ground Beef Enchilada Chili
A thick, creamy chili made with ground beef, taco seasoning, salsa con queso, corn, and green chiles, finished with sour cream.
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.
Notes
Substitutions: Use cream of chicken soup in place of potato soup, and black beans for extra fiber.
Tips: Add sour cream off the heat and skip extra salt since the queso and soup are salty.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Freezing is not recommended.