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.

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

Description

Cheesy Ground Beef Enchilada Chili is a comforting, flavorful Tex-Mex inspired one-pot meal made with ground beef, creamy queso, beans, chiles, and taco seasoning. It’s perfect for weeknight dinners, potlucks, or game day gatherings and can be easily customized or frozen for later.

Ingredients

Scale

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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Instructions

In a Dutch oven over medium-high heat, brown the ground beef until nearly cooked through, about 3 minutes.
Drain the grease and return the beef to the pot.
Add water and taco seasoning, reduce heat to medium, and simmer until slightly thickened, about 2 minutes.
In a separate large pot over medium heat, whisk together salsa con queso, cream of potato soup, sour cream, beef broth, and chicken broth.
Switch to a wooden spoon and stir in green chiles, corn, cilantro, and drained black beans.
Add the seasoned beef mixture to the pot and bring everything to a simmer.
Simmer uncovered on low for 30–60 minutes, stirring occasionally.
Serve hot with multigrain tortilla chips and your favorite toppings.

Notes

To make it into a dip, omit the broth and condensed soup, and reduce sour cream.
Use mild or hot taco seasoning depending on spice preference.
Swap ground beef for turkey or meatless crumbles for variation.
This chili freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 bowl (~1.5 cups)
Calories: 321
Sugar: 4g
Sodium: 573mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 21g
Fiber: 4g
Protein: 16g
Cholesterol: 61mg