Description
A rich and hearty chili with the bold flavors of enchiladas, loaded with cheese and spices for a comforting meal.
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:
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add diced onion and minced garlic to the pot. Cook until softened, about 3 minutes.
- Stir in black beans, kidney beans, corn, enchilada sauce, diced tomatoes, and taco seasoning. Bring to a simmer.
- Reduce heat to low and let the chili cook for 20 minutes, stirring occasionally.
- Stir in 1 cup of shredded cheddar cheese until melted and well combined.
- Serve hot, topped with remaining cheese, sour cream, and fresh cilantro.
Notes
You can customize the seasonings to taste.