Description
A creamy, cheesy, and hearty one-pot Tex-Mex chili made with seasoned beef, beans, cheese salsa, and fire-roasted green chiles—perfect for quick weeknight comfort food.
Ingredients
Scale
- 1 lb ground beef
- 2 tbsp taco seasoning
- ¼ cup water
- 1 (15 oz) jar cheese salsa
- 1 can condensed potato soup
- 1¼ cups sour cream
- 1 can fire-roasted diced green chiles
- 1¼ cups beef broth
- ½ cup chicken broth
- 1 cup frozen corn
- 1 cup pinto beans or black beans, drained and rinsed
Instructions
- In a large skillet, cook ground beef over medium heat until browned, breaking it apart. Drain excess grease.
- Add taco seasoning and ¼ cup water. Stir and simmer for 2–3 minutes.
- Transfer seasoned beef to a large pot. Add cheese salsa, potato soup, sour cream, beef broth, and chicken broth. Stir to combine.
- Add fire-roasted chiles, corn, and beans. Stir until evenly mixed.
- Bring mixture to a gentle boil over medium-high heat, stirring often.
- Reduce heat and let simmer uncovered for 15–20 minutes, stirring occasionally.
- Serve hot, garnished with shredded cheese, tortilla chips, or avocado if desired.
Notes
- Use ground turkey or chicken for a lighter version.
- Add jalapeños or chipotle powder for more heat.
- Store leftovers in an airtight container for up to 3 days.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 540
- Sugar: 4g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg
Keywords: cheesy enchilada chili, Tex-Mex chili, creamy beef chili, one pot dinner