Cheesy Ground Beef Enchilada Chili

Cheesy Ground Beef Enchilada Chili reimagines traditional chili into something creamy, cheesy, and utterly comforting. This crowd-pleasing dish combines the hearty satisfaction of ground beef with the melty goodness of queso, creating a unique fusion that sits somewhere between chili, enchilada filling, and cheese dip. The warming flavors come from mild enchilada seasonings rather than excessive heat, making it perfect for those who normally shy away from spicy chili. With potatoes, beans, and corn adding substance and texture, each spoonful delivers a perfect balance of flavors and a velvety consistency that's equally delicious ladled into a bowl or scooped up with tortilla chips.

I made this for my family gathering last weekend, and my brother-in-law who claims he "doesn't do chili" went back for seconds and thirds! Even my picky niece who normally pushes anything with "stuff mixed together" around her plate asked for more. When a recipe can please both the adults and kids at the table, I know it's a keeper for sure.

Ingredients

• Ground beef: The hearty foundation that provides rich flavor and satisfying texture. Choose ground round or lean beef (around 12% fat) for the best balance of flavor and texture without excessive grease. The beef takes on the enchilada seasonings beautifully while adding that hearty, filling quality we all crave in a good chili.
• Taco seasoning: Creates the perfect flavor base that transforms ordinary ingredients into something special. Homemade taco seasoning offers superior flavor with customizable spice levels, but store-bought works in a pinch for convenience. This seasoning blend brings cumin, chili powder, garlic, and other spices together in just the right proportions.
• Salsa con queso: The star ingredient that makes this chili uniquely creamy and cheesy. This jarred cheese dip already has the perfect consistency and blend of spices to create that enchilada flavor profile. Choose mild or medium based on your heat preference; the creamy cheese base helps temper any spiciness.
• Beef broth: Adds depth and rich umami flavor that enhances the meatiness of the ground beef. The concentrated savory notes in beef broth create a more complex flavor profile than water would, building that slow-simmered taste in a fraction of the time.
• Chicken broth: Creates balance by adding a lighter, cleaner flavor that keeps the chili from becoming too heavy. The combination of beef and chicken broths might seem unusual, but it creates the perfect flavor foundation—robust yet not overwhelming.
• Beans: Provide hearty texture, fiber, and protein that make this chili satisfying and filling. Traditional kidney beans work beautifully, but black beans or pinto beans are excellent alternatives that complement the enchilada flavors perfectly.
• Corn: Adds sweet pops of flavor and bright color that contrast beautifully with the rich, savory elements. The natural sweetness of corn cuts through the richness of the cheese and meat, creating more balanced flavor in each bite.
• Potatoes: An unexpected addition that makes this chili uniquely hearty and satisfying. Diced potatoes absorb the flavorful broth while adding substance and a comforting texture that makes this dish especially filling. Their mild flavor serves as the perfect canvas for the enchilada seasonings.
• Condensed soup: Creates creamy body and thickness without requiring a roux or extended cooking time. Cream of chicken or cream of mushroom soup works equally well, adding velvety texture and helping bind all the ingredients together into a cohesive dish.

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Step-by-Step Instructions

Step 1:

Brown the beef perfectly - Begin by placing a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 pound of ground beef, breaking it up with a wooden spoon into small, even crumbles as it cooks. Avoid stirring too frequently at first to allow the meat to develop a nice brown crust, which adds tremendous flavor. Once the beef is no longer pink, about 5-7 minutes, drain it thoroughly in a colander to remove all excess grease. This crucial step prevents your chili from becoming oily or separating later. Return the drained beef to the pot.

Step 2:

Season with precision - Sprinkle 2 tablespoons of taco seasoning over the browned ground beef, stirring well to coat each piece evenly. If using homemade taco seasoning, this is the perfect opportunity to adjust the heat level to your preference—less cayenne for milder chili, more if you enjoy a bit of kick. Cook the seasoned beef for about 1 minute, allowing the spices to bloom and become fragrant. This brief toasting of the spices releases their essential oils and significantly enhances their flavor, creating a more developed taste in the finished chili.

Step 3:

Create the flavorful base - Pour in 2 cups of beef broth and 2 cups of chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These caramelized pieces are packed with flavor and will enrich the entire chili. Add one 10.5-ounce can of condensed cream of chicken soup (undiluted) and stir until it's completely incorporated into the broth mixture. The soup will blend more easily if you add it before the other ingredients. Bring this mixture to a gentle simmer over medium heat, stirring occasionally to ensure smooth integration.

Step 4:

Incorporate the hearty elements - Add 1 can (15 ounces) of kidney beans (drained and rinsed), 1 can (15 ounces) of corn (drained), and 2 cups of diced potatoes (cut into ½-inch pieces) to the simmering broth. The potatoes should be cut small enough to cook through quickly but large enough to maintain their texture. Stir gently to combine all ingredients, ensuring everything is submerged in the broth. Return the mixture to a simmer.

Step 5:

Add the cheesy magic - Once the mixture is simmering, reduce the heat to medium-low and add 1 jar (15 ounces) of mild salsa con queso. Stir continuously while adding the cheese to prevent it from sticking to the bottom of the pot and to ensure it melts evenly throughout the chili. The salsa con queso will transform the consistency, making it creamy and rich. Continue stirring occasionally as it incorporates completely into the mixture.

Step 6:

Simmer to perfection - Cover the pot and reduce heat to low. Allow the chili to simmer gently for 20-25 minutes, or until the potatoes are fork-tender but not falling apart. The slow simmer gives the flavors time to meld and develop depth while the potatoes cook through. Stir occasionally to prevent sticking, especially at the bottom of the pot where the cheese can settle. If the chili seems too thick, add a splash more broth; if too thin, simmer uncovered for a few extra minutes to reduce.

Step 7:

Taste and adjust - Before serving, taste the chili and adjust the seasonings if needed. A pinch of salt can enhance the flavors if necessary, or a bit more taco seasoning if you want to amplify the spice profile. This is also the time to add a dash of hot sauce if anyone wants more heat. The beauty of this chili is its adaptability to different palates—it can remain mild and family-friendly or be spiced up individually.

Step 8:

Serve with style - Ladle the hot chili into bowls and offer a variety of toppings for everyone to customize their serving. Suggested toppings include shredded cheese, sour cream, sliced green onions, diced avocado, fresh cilantro, and crushed tortilla chips. For the perfect dipping experience, serve with multigrain Tostitos Scoops on the side, which hold up well to the thick, cheesy chili and complement its flavors beautifully. The sturdy chips can be used to scoop up the chili directly or to accompany each spoonful.

The Perfect Party Food

This Cheesy Ground Beef Enchilada Chili shines as party food, especially for game day gatherings. Its versatility is one of its greatest strengths—serve it as a hearty soup in bowls for a sit-down meal, or reduce the broth content slightly for a thicker consistency perfect as a dip with tortilla chips. The recipe doubles or even triples easily for larger crowds, and it stays warm beautifully in a slow cooker set to low, allowing guests to serve themselves throughout the event. The mild flavor profile appeals to a wide audience, while the customizable toppings bar lets everyone personalize their serving to taste. Best of all, you can prepare it a day ahead—the flavors actually improve overnight as they meld together in the refrigerator.

Making It Ahead and Storage Tips

This chili is perfect for meal prep and actually tastes better the next day as the flavors continue to develop. To store, allow the chili to cool completely before transferring to airtight containers. It will keep in the refrigerator for 3-4 days, making it perfect for weekday lunches or quick dinners. When reheating, do so gently over medium-low heat, stirring occasionally to prevent the cheese from scorching on the bottom of the pot. You may need to add a splash of broth during reheating, as the chili tends to thicken considerably when chilled. For longer storage, this chili freezes beautifully for up to 3-4 months. Thaw overnight in the refrigerator before reheating for best results.

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Customizing to Your Tastes

While this recipe is delicious as written, it's easily adaptable to suit different preferences or dietary needs. For a spicier version, choose medium or hot salsa con queso and add a diced jalapeño with the onions. To make it leaner, substitute ground turkey or chicken for the beef. Vegetarian? Skip the meat entirely and add an extra can of beans or some diced bell peppers for substance. If you're watching carbs, you can omit the potatoes and add more vegetables like zucchini or cauliflower florets. For a smoky twist, add a teaspoon of smoked paprika or chipotle powder along with the taco seasoning. The basic formula stays the same, but these simple swaps create entirely new flavor profiles while maintaining the comforting, cheesy character that makes this chili so special.

Nutritional Benefits

Beyond being delicious, this chili packs some impressive nutritional benefits. The ground beef provides high-quality protein essential for muscle maintenance and satiety. Beans contribute additional protein along with fiber, which supports digestive health and helps stabilize blood sugar levels. Potatoes offer potassium and vitamin C, while corn adds antioxidants like lutein and zeaxanthin, which benefit eye health. Even the cheese brings calcium and additional protein to the table. By using lean ground beef and controlling portions of the cheese components, you can create a balanced meal that satisfies cravings while providing substantial nutritional value. Paired with a simple green salad, it makes a complete meal that's as nourishing as it is delicious.

The first time I made this, I didn't drain the beef well enough and ended up with an oily layer on top that wasn't appetizing at all! Now I make sure to drain it in a colander and even blot with paper towels if needed. That extra minute of care makes all the difference in creating that perfect, unified texture we're after.

This Cheesy Ground Beef Enchilada Chili has become my go-to recipe when I need a crowd-pleaser that doesn't require hours in the kitchen. I love watching people's faces when they take that first bite - there's always this moment of surprise followed by the inevitable "I need this recipe!" As someone who usually avoids traditional spicy chili, this milder, cheesier version has completely changed my perspective on what chili can be. The fact that it works equally well for family dinner or as the star of a game day spread makes it one of the most versatile recipes in my collection. Between its make-ahead convenience and universal appeal, this chili has earned its permanent place in my comfort food rotation.

Frequently Asked Questions

→ Can I make this recipe ahead of time?

Yes, this chili actually tastes even better the next day as the flavors develop. Make it up to 3 days ahead and reheat gently on the stovetop or in a slow cooker for serving.

→ Can I freeze this chili?

While you can freeze this chili, the dairy components (sour cream and queso) may separate slightly when thawed. If planning to freeze, consider adding the dairy ingredients after thawing and reheating the base.

→ What can I substitute for cream of potato soup?

Cream of chicken or cream of mushroom soup work well as substitutes. You could also use a can of diced potatoes along with some heavy cream for a similar texture and flavor.

→ Is there a way to make this recipe spicier?

Absolutely! Add more fire roasted green chiles, include some diced jalapeños, use hot taco seasoning, or stir in a few dashes of hot sauce to increase the heat level.

→ What toppings work well with this chili?

Try topping with additional shredded cheese, diced avocado, extra sour cream, sliced jalapeños, or crushed tortilla chips for added texture and flavor.