Cheesy Enchilada Chili  

1 pound ground beef                             1 pkg. taco seasoning

1 can cream of potato soup                 1/2 cup water

1 1/4 cups sour cream                          1/2 cup chicken broth

1 can black beans drained                    2-3 cups frozen corn

1 bunch fresh chopped cilantro                

1 can fire roasted diced green chiles

1 1/4 cups beef broth (or 1 14.5oz can)

15 oz. jar Tostitos Salsa Con Queso     

Heat a Dutch oven over medium high heat and add the ground beef. Cook for about 3 minutes, or until almost

completely browned. Drain completely and add water and taco seasoning. Simmer, stirring occasionally until the meat and liquid appear slightly thickened, about 2 minutes. Add the salsa con queso, cream of potato soup, sour cream, beef and chicken broth. Stir to combine. Stir in the chiles, corn, cilantro and beans. Bring to a simmer and serve or keep on low for 30-60 minutes.

Great as chili or even better as a dip served with Tostitos Scoops on the menu for Super Bowl Sunday!

Thank you Blaine Tatje and

Maw Maw Donna for sharing!