Cheesy Enchilada Chili

Instructions

1. Cook the Beef
   • In a skillet, brown the ground beef. Drain if necessary.
   • Add taco seasoning and 1/4 cup of water. Cook until the water is absorbed.
2. Combine Ingredients
   • Transfer the seasoned taco meat to a Dutch oven or large pot.
   • Stir in the jar of Salsa Con Queso, potato soup, sour cream, beef broth, and chicken broth. Mix until the sour cream is melted and everything is combined.
3. Add Veggies & Beans
   • Add fire-roasted diced green chilis, frozen corn, and pinto or black beans. Stir well.
4. Cook & Serve
   • Bring the chili to a boil over medium heat to heat everything through.
   • Reduce heat to low and simmer, stirring often to prevent sticking.
   • Serve immediately or keep warm until ready to eat.
5. Garnish & Enjoy
   • Serve with tortilla chips or Fritos.
   • Optional: Top individual bowls with sliced jalapeños, shredded cheese, or a dollop of sour cream for extra flavor!

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Tips

• Spice it up: Add cayenne pepper or a splash of hot sauce if you love heat.
• Make it vegetarian: Skip the ground beef and use more beans or plant-based crumbles.
• Leftovers: This chili reheats beautifully—store in an airtight container in the fridge for up to 3 days.

This Cheesy Enchilada Chili is the ultimate comfort food with bold Tex-Mex flavors!

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