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In a large skillet over medium heat, brown the ground beef until fully cooked. If there’s excess fat, drain it off to keep the dish from being greasy.
Pour in the taco seasoning and water. Stir to combine and cook until the water is absorbed, allowing the flavors to infuse into the beef.
Transfer the taco meat into a Dutch oven or a large pot. Add the jar of Tostitos Salsa Con Queso, the can of potato soup, and the sour cream. Use a wooden spoon to stir well until the sour cream has melted and the mixture is creamy.
Add the fire-roasted diced green chiles, frozen corn, and pinto (or black) beans to the pot. Stir thoroughly to combine all the ingredients evenly.
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent sticking and ensure even heating. Simmer for at least 15-20 minutes or until you’re ready to serve.