Description
This Cheesy Ground Beef Enchilada Chili is a bold and satisfying twist on traditional chili, blending the rich flavors of enchilada sauce with the heartiness of ground beef, beans, and corn. Finished off with melty cheddar and Monterey Jack cheese, it’s a cozy, comforting dish perfect for chilly nights or game-day gatherings. Loaded with toppings and big on flavor, this one-pot meal is a family favorite that comes together in under an hour.
Ingredients
For the Chili:
- 1 lb ground beef (or turkey for a leaner option)
- 1 medium onion, diced
- 3 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) diced tomatoes
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup enchilada sauce (mild, medium, or hot depending on preference)
- 1 packet chili seasoning (or homemade blend: chili powder, cumin, paprika, garlic powder, salt, and pepper)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup shredded Monterey Jack cheese (optional, for extra creaminess)
For Serving:
- Tortilla chips
- Sour cream
- Fresh cilantro, chopped
- Green onions, sliced
- Avocado slices or guacamole
- Lime wedges
Instructions
1️⃣ In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it into small pieces as it cooks. Add the diced onion and continue cooking for about 3–4 minutes, until the onion is soft. Stir in the minced garlic and cook for an additional minute, until fragrant.
2️⃣ Stir in the black beans, kidney beans, diced tomatoes, corn, enchilada sauce, and chili seasoning. Mix everything thoroughly to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let the chili cook for 15–20 minutes, allowing the flavors to come together.
3️⃣ Add the shredded cheddar and Monterey Jack cheese, stirring until completely melted and the chili becomes creamy and cheesy. If the consistency is too thick, you can add a splash of water or chicken broth to loosen it.
4️⃣ Serve the chili hot in bowls. Top with additional shredded cheese and your favorite garnishes—sour cream, chopped cilantro, green onions, avocado slices, tortilla chips, and a squeeze of fresh lime.
Notes
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This recipe is flexible—swap ground beef for ground turkey or plant-based crumbles for a vegetarian version.
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For a smoky flavor, add a diced chipotle pepper in adobo sauce when sautéing the garlic.
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You can make this chili ahead of time—it tastes even better the next day as the flavors develop.
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Leftovers freeze beautifully and make a great meal prep option.