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Cheesy Enchilada Chili

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A hearty and flavorful chili with a cheesy enchilada twist.

Ingredients

Scale

For the Crust:

  • 1 lb ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14.5 oz) diced tomatoes
  • 1 packet taco seasoning
  • 2 cups shredded cheddar cheese
  • 1/2 cup sour cream (optional)
  • Fresh cilantro for garnish

Instructions

1. Prepare the Crust:

  1. In a large pot, brown the ground beef over medium heat. Drain excess fat.
  2. Add diced onion and minced garlic to the pot. Cook until onion is translucent.
  3. Stir in black beans, kidney beans, corn, enchilada sauce, diced tomatoes, and taco seasoning. Bring to a simmer.
  4. Reduce heat to low and let the chili simmer for 20-25 minutes, stirring occasionally.
  5. Stir in shredded cheddar cheese until melted and well combined.
  6. Serve hot, topped with sour cream and fresh cilantro if desired.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/cheesy-enchilada-chili/