Cheesy Beef Enchilada Tortellini
This Cheesy Beef Enchilada Tortellini recipe combines the comforting flavors of beef enchiladas with the delightful chewiness of cheese tortellini. It's a simple and customizable weeknight dinner that's sure to become a family favorite.
Equipment
- Large skillet
- 9x13 inch baking dish
- Mixing spoon
- Measuring cups and spoons
- Colander
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt to taste
- Pepper to taste
- 2 cups shredded cheddar cheese or your favorite Mexican cheese blend
- ½ cup sour cream optional, for serving
- Chopped fresh cilantro optional, for serving
Instructions
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened and translucent, about 5 minutes.
- Stir in the tomato sauce, diced tomatoes and green chilies (Rotel), taco seasoning, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 5-10 minutes, allowing the flavors to meld together. Taste and adjust seasonings as needed.
- While the sauce is simmering, cook the cheese tortellini according to package directions. Be careful not to overcook them; you want them to be al dente.
- Drain the cooked tortellini and add them to the skillet with the beefy enchilada sauce. Gently stir to combine, ensuring that the tortellini are evenly coated.
- Pour the tortellini mixture into a greased 9x13 inch baking dish.
- Sprinkle the shredded cheddar cheese (or Mexican cheese blend) evenly over the top.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Let the Cheesy Beef Enchilada Tortellini cool slightly before serving. Garnish with a dollop of sour cream and fresh chopped cilantro, if desired. Serve hot and enjoy!
Notes
Don't overcook the tortellini; cook them just until tender. Adjust the amount of chili powder and taco seasoning to suit your spice preference. You can also add a pinch of cayenne pepper for extra heat. Sneak in some extra veggies like diced bell peppers, corn, or black beans. Feel free to experiment with different types of cheese. The assembled tortellini casserole can be stored in the refrigerator for up to 24 hours before baking. Leftovers can be frozen for up to 2 months. For variations, substitute ground chicken, use plant-based ground meat or add extra veggies for a vegetarian option, stir in cream of mushroom or chicken soup for a creamier sauce, or add diced green chilies or hot sauce for a spicier dish.