Dinner Tonight: Enchilada Chili

This is like the perfect little meal.  
So perfect that I actually made it twice in one week which is soooooooo rare for me!   
This chili is great because it’s a One Pound Meal (meaning you can use ground beef, ground turkey or ground chicken…on this night, I made it with ground turkey), it’s a One Pot Meal (you won’t have other dirty dishes to clean up), it comes together in minutes, and it’s really delicious!
Perfection in a bowl!

This serves 4 adults.

Shopping List
1 pound of ground beef (or turkey or chicken)
1 tablespoon chili powder
1 onion, chopped
1 (14 oz) can of Rotel
1 (10 oz) can or bottle of enchilada sauce
1 1/2 cups frozen corn 
1 (15 oz) can mild chili beans, undrained
Tortilla chips, shredded cheese, chopped green onion, sour cream to garnish
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
In a large pot over medium-high heat, brown your ground meat in a drizzle of EVOO with a pinch of S&P.  Once brown, stir in your chili powder and chopped onion and saute a few minutes.  Stir in Rotel, enchilada sauce, corn and beans.  Reduce heat to low and cook about 10 minutes.
Ladle chili into bowls and garnish with your favorite toppings.

Simple, right?  This is the kind of supper I make on really busy nights!  In less than 20 minutes, your family is eating a hearty and yummy meal.
Happy Dinner!
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  • Carlie January 16, 2014 at 2:55 pm

    Can I just ask, i'm from Ireland and we don't have ROTEL, could I use a tin of chopped tomatoes, same thing?

  • Stacy January 16, 2014 at 4:54 pm

    This is actually identical to a one of my favorite Weight Watchers recipes, so you can tell your readers that using 92/8 ground beef it's a 6-point Weight Watchers recipe (before the garnishes). 🙂

  • Mix and Match Mama January 16, 2014 at 5:18 pm

    Yes! Just use some chopped tomatoes and a little chopped jalapeno for the spice!

  • Katrin January 16, 2014 at 5:53 pm

    I am getting ready to make some of your ham and Swiss pinwheels for my sons birthday party on Saturday. Do you think I can make them the day before and put in fridge or should I freeze?
    I have been making lots of your meal planning Monday recipes in the last few weeks and my husband asked if he can send you a thank you note:). Ha!

  • Mix and Match Mama January 16, 2014 at 6:38 pm

    You can totally put them in the fridge and wait to bake them! Absolutely!

  • AmyJ January 16, 2014 at 6:42 pm

    Have you ever subbed the chili beans with pinto or black beans? If so, how was it? Trying to work with what I have in my pantry. I hate grocery shopping! =)

  • Renee I January 16, 2014 at 6:47 pm

    I would looove to see some healthy recipes!!

  • Mix and Match Mama January 16, 2014 at 6:52 pm

    You can totally substitute a different bean! If you're not using chili beans, add at least a tablespoon of chili powder to the mix! You need a kick of flavor that other beans won't have.

  • Mix and Match Mama January 16, 2014 at 6:53 pm

    Hey Renee!
    Email me and I'll share some specific recipes with you! My blog is about getting supper on the table quickly and simply for busy moms! Thanks!

  • Sarah January 17, 2014 at 2:26 am

    Yum, this looks great! will have to make this soon!

  • Lindsey January 25, 2014 at 3:26 am

    we made this for dinner tonight – so great with some sliced avocado!! love your recipes!

  • Mcintiremom February 1, 2014 at 8:35 pm

    Can you make this in a crockpot?

  • Mix and Match Mama February 2, 2014 at 12:11 am

    Totally make this in the slow cooker! On low for about 6 or 7 hours or high for 3.

  • kelly forbes August 22, 2014 at 1:49 pm

    I think I could eat this every.single.night for dinner…and then again for lunch! I love tex-mex! I can't wait to try your version of enchiladas, either! And then I'm going to start sampling all of your pumpkin recipes…ha! Every.single.recipe that you mentioned on your family blog this morning made my belly so happy. And yeah, who even cares if I go up a pant size this fall-winter…?! Not I! ; )