Description
This Cheesy Beef Enchilada Tortellini is a flavorful fusion dish combining tender cheese tortellini with a spicy enchilada-style ground beef sauce, topped with melted mozzarella and cheddar cheese and finished with a creamy touch of sour cream and fresh cilantro. A hearty and comforting meal perfect for a quick weeknight dinner.
Ingredients
Scale
Cheese Tortellini
- 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)
Toppings and Garnish
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ¼ cup sour cream
- Fresh cilantro, chopped
Instructions
- Cook the tortellini: Prepare the cheese tortellini according to the package directions, usually boiling them until al dente. Drain and set aside to be mixed later.
- Brown the ground beef: In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon until fully browned. Drain off any excess fat to keep it lean.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the skillet with the beef. Cook for 2-3 minutes until the onions are soft and translucent, infusing the beef with aromatic flavor.
- Season the beef mixture: Stir in chili powder, ground cumin, paprika, salt, and black pepper. Cook for an additional minute to allow the spices to toast and release their flavors.
- Add enchilada sauce: Pour the can of enchilada sauce into the skillet and stir well. Let the mixture simmer for about 5 minutes so the flavors meld together and the sauce slightly thickens.
- Combine tortellini and sauce: Toss the cooked tortellini into the skillet until each piece is well coated with the spicy beef and sauce mixture.
- Melt the cheeses: Sprinkle shredded mozzarella and cheddar over the tortellini mixture. Cover the skillet and cook on low heat for 2-3 minutes until the cheese is fully melted and bubbly.
- Finish and garnish: Stir in the sour cream to add creaminess and balance the spice. Garnish the dish with freshly chopped cilantro before serving for a fresh, bright flavor.
Notes
- Use either red or green enchilada sauce depending on your flavor preference.
- For a lighter version, substitute ground turkey for ground beef.
- Adjust chili powder and paprika amounts to increase or decrease spiciness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- Fresh cilantro adds brightness, but is optional if you prefer.
