Cheesy Ground Beef Enchilada Chili – The Best Comfort Bowl Ever

Name: Cheesy Ground Beef Enchilada Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1/2 cup water; 2 tablespoons taco seasoning; 15 oz jar salsa con queso; 1 can cream of potato soup; 1 1/4 cups sour cream; 1 1/4 cups beef broth; 1/2 cup chicken broth; 1/2 can fire-roasted diced green chiles; 2–3 cups frozen corn; 1 can black beans, drained; 1/4 cup chopped cilantro, plus more for garnish; Multigrain Tostitos Scoops Chips for serving

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Looking for the kind of dinner that feels like a warm hug in a bowl? This Cheesy Ground Beef Enchilada Chili delivers bold Tex-Mex flavor, rich cheesy goodness, and unbeatable comfort—all in under an hour. Whether you’re prepping for a crowd, craving something cozy on a weeknight, or just want leftovers worth looking forward to, this dish checks every box. We’ll explore what makes this chili a crowd-pleaser, walk you through ingredients, and give you the exact steps to nail the flavor every time. Don’t miss our Cozy Slow Cooker Chicken Pot Pie Soup for another comforting classic!

What Makes Cheesy Ground Beef Enchilada Chili So Irresistible

A Bold Blend of Tex-Mex Flavors in One Pot

This isn’t just any chili—it’s an explosion of cheesy, meaty, slightly spicy deliciousness. It combines everything you love about enchiladas and classic chili into one spoonable, soul-satisfying meal. Between the tender ground beef, creamy queso, fire-roasted chiles, and rich broth blend, every bite packs comfort and crave-worthy flavor.

Why This Recipe Stands Out from Regular Chili

Forget the watery, bland bowls you’ve tried before. This chili is creamy, hearty, and filled with layers of flavor, thanks to salsa con queso, taco seasoning, and a clever combo of chicken and beef broth. And yes—it doubles as a cheesy dip when you leave out the broth. That’s versatility!

Perfect for Game Nights, Potlucks, or Cozy Dinners

This dish is tailgate-worthy, potluck-ready, and the perfect meal to toss together when everyone’s hungry and it’s getting late. Plus, the leftovers reheat beautifully, making it ideal for meal prepping. Planning a party? Don’t miss our Buffalo Chicken Sliders for the perfect combo plate.

Essential Ingredients for Cheesy Ground Beef Enchilada Chili

Pantry Staples That Turn Into Magic

One of the best parts of this recipe? You probably already have most of the essentials in your pantry. Ground beef, sour cream, canned chiles, beans, and salsa con queso make the base. Add in cream of potato soup and taco seasoning, and you’ve got a fully loaded bowl of flavor.

Fresh and Canned Ingredients You Shouldn’t Skip

Don’t skimp on the fresh chopped cilantro—it brightens up the entire dish. Frozen corn adds subtle sweetness and crunch. Canned fire-roasted chiles offer smoky depth, and the mix of beef and chicken broth creates a rich, layered foundation that makes this chili pop.

Cheese Selection: Melty, Creamy, or Sharp?

Salsa con queso adds a creamy, zesty base, but feel free to top your bowls with shredded cheddar, Monterey Jack, or even crumbled cotija for extra punch. Prefer a more decadent finish? Stir in a handful of shredded cheese just before serving. And if you’re obsessed with cheese, check out this Boursin Mac and Cheese—you’ll love it.

How to Make the Best Cheesy Ground Beef Enchilada Chili

Step-by-Step Instructions for a Perfect Simmer

Start by browning one pound of ground beef in a Dutch oven until almost fully cooked. Drain thoroughly to avoid greasy results. Add taco seasoning and water, simmer for a couple of minutes until thickened. In a separate pot, whisk together salsa con queso, cream of potato soup, sour cream, beef broth, and chicken broth over medium heat.

Tips for Browning the Beef and Building Flavor

Use ground round for lower fat and cleaner flavor, and season it well. Browning until golden boosts the umami base. Be sure to drain the meat fully—extra grease can break the texture. After whisking the broth mixture, switch to a spoon and stir in beans, corn, chiles, and cilantro. Simmer for 30–60 minutes on low.

Simmering Secrets for Deep, Bold Taste

Keep the pot on low to let the flavors meld slowly. Stir occasionally to prevent sticking. The longer it sits, the deeper it gets—perfect for make-ahead or next-day flavor bombs. Want to thin it out? Just add equal parts beef and chicken broth until you hit your ideal consistency.

Customization Ideas to Make It Your Own

Vegetarian Swaps and Protein Alternatives

Want to go meatless? Swap ground beef with meatless crumbles or black lentils for a plant-powered version. Rotisserie chicken works wonderfully too if you’re in a pinch. For a unique twist, try ground turkey—it’s leaner and still packs a savory punch. Looking for other easy meat dishes? Check out these Easy Stuffed Shells that can double as a meatless meal too.

Spice Level Adjustments for Every Palate

Not a fan of heat? Cut back on the taco seasoning and use mild fire-roasted green chiles. Want to spice things up? Add a dash of cayenne, chipotle powder, or even a splash of hot sauce right at the end. It’s flexible enough to suit kids, spice lovers, and everyone in between.

Making It Heartier with Beans, Pasta, or Rice

Need to stretch the meal? Add a second can of black or pinto beans. You can also stir in cooked rice or elbow pasta near the end of the simmering process for a chili-mac hybrid. Want more comfort food variety? Don’t miss our Cheesy Masala Beans on Toast for a spicy, satisfying snack.

Serving Suggestions That Elevate This Dish

Best Toppings for Texture and Flavor

Don’t underestimate toppings. Crushed tortilla chips, chopped scallions, avocado slices, sour cream, shredded cheese, jalapeños—the list goes on. Fresh lime juice adds brightness, while chopped cilantro keeps it herbaceous.

What to Serve with Enchilada Chili

This chili’s creamy texture goes great with cornbread muffins, warm tortillas, or a simple side salad. Want to wow a crowd? Serve it with Taco Stuffed Avocados for a double hit of Tex-Mex.

Turning Leftovers Into Next-Day Meals

Leftovers? No problem. Reheat and pour it over baked potatoes or nachos for a second-day twist. Or roll it into tortillas, sprinkle with cheese, and bake for easy enchiladas. Planning ahead? Try this Easy Sheet Pan Dinner: Lemon Herb Chipotle Chicken for another meal-prep favorite.

Nutrition Info and Healthier Ingredient Tips

How to Lighten It Up Without Sacrificing Taste

Use low-fat sour cream and reduced-sodium broth to cut down on richness. Swap the cream of potato soup for Greek yogurt and some mashed potatoes for a clean label twist. You can also replace half the beef with sautéed mushrooms for a lower-calorie, umami-packed base.

Low-Sodium and Dairy-Free Options

Opt for no-salt-added beans and broth. Dairy-free cheese sauces like cashew queso make an excellent sub for traditional queso. For creaminess, go with plain coconut yogurt or unsweetened almond-based sour cream.

Portion Control and Serving Sizes Explained

A bowlful is about 1½ cups, which provides roughly 320–350 calories. Pair it with veggies or a salad to make a full, balanced plate. Use smaller bowls or cups for appetizers or party dips, helping guests enjoy without overindulging.

How to Store, Freeze, and Reheat Cheesy Enchilada Chili

Storage Do’s and Don’ts for Optimal Freshness

Let the chili cool completely before storing. Use airtight containers to keep it fresh in the fridge for up to 5 days. Always label with the date, and avoid leaving it uncovered—exposure to air can affect texture and flavor.

Freezing Tips That Preserve Texture

To freeze, spoon the chili into heavy-duty freezer bags or sealed containers. Flatten for faster freezing and easier storage. This dish freezes well for up to 3 months, even with the dairy components—just stir well when reheating to restore creaminess.

Reheating Without Losing Flavor or Consistency

Reheat over medium-low heat on the stovetop, stirring frequently. Add a splash of broth if it thickens too much. Microwave in 60-second bursts, stirring in between. For best results, avoid boiling—the sour cream can break if overheated.

FAQs: Cheesy Ground Beef Enchilada Chili

Can I freeze enchilada chili with sour cream in it?

Yes, you can! Just make sure the chili is cooled completely and stored in a tightly sealed container. When reheating, stir slowly and gently to restore the creamy texture.

What’s the best ground beef to use for chili?

Go with ground round or 90/10 lean beef. It has less fat and won’t turn greasy, which helps the queso and sour cream blend beautifully without separation.

How spicy is cheesy enchilada chili?

It’s mild to medium depending on the taco seasoning and chiles used. If you’re cooking for kids, opt for mild seasoning and leave out the jalapeños. Want heat? Add chipotle powder or hot sauce.

Can I make this in a slow cooker or Instant Pot?

Absolutely. Brown the beef first, then combine all ingredients in a slow cooker and cook on low for 4–5 hours. For the Instant Pot, use the sauté mode to brown beef, then pressure cook on high for 10 minutes with a natural release.

Conclusion: Bring the Bold with Cheesy Ground Beef Enchilada Chili

Whether it’s a chilly night, game day, or you just need something comforting and cheesy fast, this Cheesy Ground Beef Enchilada Chili hits all the right notes. It’s flexible, rich, and loaded with flavor that the whole family will love. And since it reheats and freezes like a champ, it’s a meal that keeps on giving. Want more warm and hearty ideas? Don’t miss our Slow Cooker Chicken Enchilada Casserole—it’s a reader favorite!