Enchilada Chili

Enchilada Chili

Quick and easy one pot enchilada chilli.
  • 45 Minutes Total Time
  • Medium Spice Level
  • 8 Ingredients


  • 500g beef mince
  • 1 onion, chopped
  • 400g tin chopped tomatoes with chilli
  • 1 jar (344g) Old El Paso™ Cooking Sauce for Enchiladas
  • 250g tinned or frozen sweetcorn
  • 395g tin mixed beans in chilli sauce
  • To Serve
  • 50g Old El Paso™ Original Nachips™, to serve
  • 40g mature Cheddar cheese, grated


  • Heat the oil in a large saucepan and cook the onion for 5 minutes, before adding in the beef and continuing to cook for a further 5 minutes.
  • Add in the tomatoes, enchilada sauce and sweetcorn then bring to a boil. Turn down to a simmer and cook for 15 minutes, stirring occasionally.
  • Stir in the beans and cook for 5-8 minutes, stirring, until thoroughly heated. Serve with Nachips™ and a little cheese.

  • Serve with soured cream and guacamole for extra textures and flavour.
  • Serve alongside rice for a more substantial meal.