1/4CupChopped Cilantrofresh *see note, plus more for garnish
Multigrain Tostitos Scoops Chips
Heat a dutch oven over medium high heat and add the ground beef.
Cook for about 3 minutes, or until almost completely browned.
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.
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.
Switch to a wooden spoon and stir in the chiles, corn, cilantro and beans.
Bring to a simmer and serve or keep on low for 30-60 minutes.
Serve with Tostitos Scoops chips.
Store in a plastic container, sealed in the fridge for up to 1 week.
If you want the soup a little more thin just add equal amounts of beef and chicken broth until desired consistency. We add as much green chiles as we are in the mood for. We love to add more like 3 1/2 cups of corn. Feel free to use taco seasoning from the store if you are in a pinch. To make this into a dip, merely skip the broth, condensed soup and cut down on the sour cream.
Cheesy Ground Beef Enchilada Chili
Amount Per Serving (1 g)
Calories 513Calories from Fat 216
% Daily Value*
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 12g
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Keyword: chili, enchilada, ground beef, main dish, soup