Easy Cheesy Beef Enchilada Chili (Print Version)
# Ingredients:
01 -
1 pound ground beef
02 -
1/2 cup water
03 -
2 tablespoons homemade taco seasoning (or store-bought)
04 -
1 jar (15 oz) Tostitos Salsa Con Queso
05 -
1 can cream of potato soup
06 -
1 1/4 cups sour cream
07 -
1 1/4 cups beef broth (or 1 14.5 ounce can)
08 -
1/2 cup chicken broth
09 -
1/2 can fire roasted diced green chiles (adjust to taste)
10 -
2-3 cups frozen corn
11 -
1/4 cup chopped fresh cilantro, plus more for garnish
12 -
1 can black beans, drained
13 -
Multigrain Tostitos Scoops chips, for serving
# Instructions:
01 -
Heat a dutch oven over medium high heat and add the ground beef. Cook for about 3 minutes, or until almost completely browned.
02 -
Drain completely and add water and taco seasoning and turn the burner to medium. Simmer, stirring occasionally until the meat and liquid appear slightly thickened, about 2 minutes.
03 -
In a large pot over medium heat, add the salsa con queso, cream of potato soup, sour cream, beef and chicken broth. Whisk to combine.
04 -
Switch to a wooden spoon and stir in the chiles, corn, cilantro and beans.
05 -
Bring to a simmer and serve or keep on low for 30-60 minutes. Serve with Tostitos Scoops chips.
# Notes:
01 -
If you want the soup a little more thin, just add equal amounts of beef and chicken broth until desired consistency.
02 -
Feel free to use taco seasoning from the store if you are in a pinch.
03 -
To make this into a dip, merely skip the broth, condensed soup and cut down on the sour cream.
04 -
Store in the refrigerator for 3-4 days.