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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!

About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keyfinders Team Realty 4626 Sherwood Common Blvd. Ste. 304 Baton Rouge, LA 70816 225-335-5395

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