Back to Cheesy Mexican Chili

Print Options


Card Sizes


Cheesy Mexican Chili Recipe

"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. YIELD: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


  • 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.

Nutritional Facts

1 serving (1 cup) equals 373 calories, 21 g fat (12 g saturated fat), 77 mg cholesterol, 1,157 mg sodium, 17 g carbohydrate, 4 g fiber, 24 g protein.

Reviews for Cheesy Mexican Chili

Sort By :
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!"

Reviewed Oct. 21, 2009

"I used 1 can chili beans and 1 can black beans instead of red. Also used mexican style stewed tomatoes. Very rich but very tasty."

Reviewed Nov. 4, 2008

"Very good receipe except this is more of a dip than a chili. Very good with chips."

Loading Image