Cheesy Enchilada Chili
A delightful fusion of traditional chili and mouthwatering enchilada elements, this Cheesy Enchilada Chili is hearty, comforting, and perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb ground beef Use high-quality beef for better flavor.
- 1 can (15 oz) beans (black or pinto) Canned beans save time.
- 1 cup corn (frozen or canned) Canned corn is quicker to use.
- 1 can (10 oz) enchilada sauce Choose your preferred spice level.
- 1 can (14.5 oz) diced tomatoes Adds acidity and flavor.
- 2 cups shredded cheddar cheese Mix with other cheeses for a twist.
- 1 tablespoon chili powder Adjust according to your heat preference.
- 1 teaspoon cumin Enhances the chili flavor.
- to taste Salt and pepper Season according to preference.
Optional Toppings
- sour cream A creamy addition.
- green onions Adds fresh crunch.
- cilantro Provides a burst of herbal flavor.
Instructions
Cooking
- Heat a large pot over medium heat.
- Add the ground beef and break it apart with a spatula. Cook until browned, about 5 to 7 minutes. Drain any excess fat.
- Add beans, corn, enchilada sauce, and diced tomatoes to the pot. Sprinkle in chili powder, cumin, salt, and pepper. Stir until well combined.
- Bring the mixture to a gentle simmer over medium-low heat.
- Let the chili cook for about 20 minutes, stirring occasionally to meld the flavors.
- Gradually stir in the cheddar cheese until fully melted and combined.
- Serve in bowls and garnish with optional toppings.
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Notes
Cheesy Enchilada Chili is perfect for versatile customization. Add toppings like avocado slices or serve with warm tortillas. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.