Cheesy Mexican Chili Recipe

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"My husband, Ron, and I farm," relates Chris Severson of Emerson, Nebraska. "I prepare this chili and take it out to the field during harvest. It's filling, warm and satisfies the hungry field hands' appetites."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10 servings


  • 1-1/2 pounds ground beef
  • 1/2 cup chopped onion
  • 1 pound process cheese (Velveeta), cubed
  • 1 jar (16 ounces) salsa
  • 1 can (16 ounces) red beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1/2 teaspoon chili powder
  • 1 cup (8 ounces) sour cream

Nutritional Facts

1 cup: 373 calories, 21g fat (12g saturated fat), 77mg cholesterol, 1157mg sodium, 17g carbohydrate (8g sugars, 4g fiber), 24g protein


  1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, beans, tomatoes and chili powder. Cook for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream. Yield: 10 servings.
Originally published as Cheesy Taco Chili in Quick Cooking January/February 2005, p44

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Reviewed Jan. 6, 2014

"this is not Chili!!! This is a very fattening Dip. There are other chili recipes one can use. Your best bet is one from Texas."

Reviewed Nov. 18, 2013

"I thought this was way too cheesy for chili. However, the taste is very good & it makes an excellent dip. I added a can of chili beans."

Reviewed Jun. 24, 2013

"Delicious! I loved this and so did my dinner guests who were children."

Reviewed Nov. 8, 2012

"i used a jar of homemade salsa. delicious recipe. can't wait to make again!"

Reviewed Aug. 18, 2010

"This was delicious.I made a couple of changes. I used Mexican Velveeta,, eliminated the stewed tomatoes and used 2 cans of diced tomatoes with green chilies. You could probably use 2 lbs. of ground beef with no problems. Very Spicy and good!"

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