Description
Cheesy Beef Enchilada Tortellini is a delightful fusion dish combining tender cheese-filled tortellini with a flavorful enchilada-inspired beef sauce. This comforting skillet meal is packed with aromatic spices, melted cheeses, and a creamy finish, making it perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 9 oz cheese tortellini
Beef Mixture
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 10 oz can enchilada sauce (red or green)
Cheese and Garnishes
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ¼ cup sour cream
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook the tortellini: Prepare the cheese tortellini according to the package instructions. Once cooked, drain well and set aside to keep warm.
- Brown the ground beef: In a large skillet over medium heat, cook the ground beef while breaking it apart until it is browned and no longer pink. Drain off any excess fat to keep the dish from being greasy.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the beef in the skillet. Cook together for 2-3 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add spices: Sprinkle the chili powder, ground cumin, paprika, salt, and black pepper over the beef mixture. Stir well to combine and cook for an additional minute to toast the spices and deepen their flavor.
- Simmer with enchilada sauce: Pour the enchilada sauce into the skillet, stirring to mix everything evenly. Let the sauce simmer gently for about 5 minutes to allow the flavors to meld together.
- Combine with tortellini: Add the cooked tortellini to the skillet and toss thoroughly so the pasta is evenly coated with the beef and enchilada sauce mixture.
- Melt the cheese: Sprinkle the shredded mozzarella and cheddar cheeses over the top of the skillet mixture. Cover the skillet and cook on low heat for 2-3 minutes or until the cheese has melted completely.
- Finish with sour cream and garnish: Remove the skillet from heat, stir in the sour cream gently to add creaminess, and garnish with freshly chopped cilantro before serving.
Notes
- Use red or green enchilada sauce based on your flavor preference.
- To make this dish spicier, add a pinch of cayenne pepper or chopped jalapeños.
- For a vegetarian version, substitute ground beef with plant-based meat or cooked lentils.
- Ensure you drain the tortellini well to avoid excess water diluting the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
