Another recipe from Jen at Carlsbad Cravings!
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 large onion, chopped
- 1 tsp EACH chili powder, ground cumin
- 1/2 tsp EACH salt, dried oregano, smoked paprika
- 1/4 teaspoon pepper
- 1 red bell pepper, chopped
- 4 garlic cloves minced
- 1/4 cup flour
- 1 15 oz. can of kidney beans rinsed and drained
- 1 15 oz. can black beans rinsed and drained
- I use 1 can of pinto beans and 1 can of black beans
- 1 15 oz. can sweet corn rinsed and drained
- 1 4 oz. can mild diced green chilies
- 1 cup mild salsa (or medium for heat)
- 1 10 oz. can mild enchilada sauce
- 5 cups reduced-sodium chicken broth
Add later:
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup freshly shredded Pepper Jack cheese
- 4 oz. cream cheese, cubed, very soft
Garnish - use your favorites!
- Sweet Baby Ray's Buffalo Wing Sauce
- Tortilla chips or Fritos
- Sour cream
- Tomatoes
- Lettuce
- Avocados/guacamole
- Hot sauce to taste
- Fresh cilantro
What to do with them...
- Brown Beef: Heat 1 tablespoon olive oil over medium heat in a large Dutch oven or soup pot. Brown the meat with onions until the meat is cooked. Add all spices/seasonings and cook for 1 minute.
- Add Flour: Add red bell pepper and garlic. Sprinkle in flour and cook, stirring constantly for 3 minutes.
- Add Remaining Ingredients: Stir in kidney beans, black beans, corn, green chilies, salsa, enchilada sauce, and chicken broth. Bring to boil then reduce to a gentle simmer, stirring occasionally, for 10-15 minutes or until slightly thickened.
- Add Cheeses: Reduce heat to low and stir in cream cheese until melted, followed by pepper Jack and cheddar cheese until melted. Add milk to thin to desired consistency if desired. Season with additional salt/pepper/hot sauce to taste.
- Toppings: Serve with tortilla chips/Fritos and additional garnishes as desired.