Brown the meat – In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat. Sauté veggies – Add onion, bell pepper, and garlic. Cook for 3-4 mins until softened. Add remaining ingredients – Stir in beans, corn, diced tomatoes, enchilada sauce, broth, and spices. Bring to a boil, then reduce heat and simmer for 20-25 mins, stirring occasionally. Add cheese – Stir in shredded cheddar until melted and creamy. Serve hot – Ladle into bowls and top with extra cheese, sour cream, avocado, or crushed tortilla chips.
Tips
Spice it up – Add a diced jalapeño or ½ tsp cayenne for extra heat. Make it heartier – Serve over rice or with warm tortillas. Storage – Keeps well in the fridge for 3-4 days or freeze for up to 3 months.
Brown the meat – In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat.
Sauté veggies – Add onion, bell pepper, and garlic. Cook for 3-4 mins until softened.
Add remaining ingredients – Stir in beans, corn, diced tomatoes, enchilada sauce, broth, and spices. Bring to a boil, then reduce heat and simmer for 20-25 mins, stirring occasionally.
Add cheese – Stir in shredded cheddar until melted and creamy.
Serve hot – Ladle into bowls and top with extra cheese, sour cream, avocado, or crushed tortilla chips.
Spice it up – Add a diced jalapeño or ½ tsp cayenne for extra heat.
Make it heartier – Serve over rice or with warm tortillas.
Storage – Keeps well in the fridge for 3-4 days or freeze for up to 3 months.
