Cheesy Beef Enchiladas Tortellini
A delicious twist on classic comfort food featuring seasoned ground beef, creamy cheddar cheese, and tender cheese tortellini smothered in rich enchilada sauce.
Ingredients
For the Filling
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed (15 oz)
- 1 can diced tomatoes with green chilies (10 oz)
- 1 tablespoon taco seasoning
- 1 package cheese tortellini (9 oz)
- 2 cups shredded cheddar cheese
- 1 cup enchilada sauce
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped (optional for garnish)
- Salt and pepper to taste
- 1 tablespoon olive oil for cooking
Instructions
Preparation
- In a large skillet, heat about 1 tablespoon of olive oil over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Add the ground beef, breaking it up as it cooks, until browned, about 5-7 minutes. Drain excess fat if needed.
- Stir in black beans, diced tomatoes, and taco seasoning, simmering for 5 minutes. Season with salt and pepper.
- Meanwhile, in a large pot, bring salted water to a boil. Cook cheese tortellini according to package instructions, about 3-5 minutes.
- Drain the tortellini and set aside.
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine cooked tortellini with the beef mixture, coating well.
- Spread a thin layer of enchilada sauce in a 9×13 inch baking dish. Carefully transfer the tortellini and beef mixture into the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with shredded cheddar cheese.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, until cheese is melted and bubbly.
- Let the dish cool for 5 minutes before serving.
Notes
Serve hot from the oven, garnished with freshly chopped cilantro and a dollop of sour cream. Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for longer storage. Reheat in the oven or microwave.