Cheesy Enchilada Chili
A warm and hearty dish that combines savory ground beef, vibrant veggies, and gooey cheddar cheese, perfect for bringing friends and family together.
Ingredients
Main ingredients
- 1 lb ground beef Use high-quality ground beef
- 1 can 15 oz beans (black or pinto)
- 1 cup corn (frozen or canned)
- 1 can 10 oz enchilada sauce
- 1 can 14.5 oz diced tomatoes
- 2 cups shredded cheddar cheese Melted for topping
Spices and seasonings
- 1 tablespoon chili powder Adjust for spice preference
- 1 teaspoon cumin
- to taste Salt and pepper Add according to taste
Optional toppings
- sour cream For garnishing
- green onions For garnishing
- cilantro For garnishing
Instructions
Preparation
- Heat a large pot over medium heat.
- Add the ground beef, breaking it apart with a spatula and cooking until browned (about 5 to 7 minutes).
- Drain any excess fat.
Cooking
- Add the beans and corn to the pot.
- Pour in the enchilada sauce and diced tomatoes.
- Sprinkle in the chili powder, cumin, salt, and pepper.
- Stir all ingredients together and bring to a gentle simmer over medium-low heat.
- Let it cook for about 20 minutes, stirring occasionally.
- Gradually stir in the shredded cheddar cheese until melted and combined.
Serving
- Serve hot in bowls, topped with optional garnishes as desired.
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Notes
Chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months. Thaw overnight and reheat on low heat.