Cheesy Beef Enchiladas Tortellini Recipe
If you could wrap up the comfort of cheesy, saucy enchiladas and the irresistible bite of pillowy pasta into one dreamy dish, you’d land right on Cheesy Beef Enchiladas Tortellini. This recipe is the ultimate fusion meal, blending hearty ground beef, tangy enchilada sauce, tender cheese-filled tortellini, and a blanket of gooey melted cheese. Whether you’re feeding a hungry family or looking to shake up your weeknight dinner routine, Cheesy Beef Enchiladas Tortellini delivers big flavor and maximum coziness in just 30 minutes.
Ingredients You’ll Need
The ingredient list for Cheesy Beef Enchiladas Tortellini is refreshingly simple, yet each component plays a crucial role. From the punchy spices to the rich cheeses and the creamy, tangy sauce, every ingredient brings something special to this crowd-pleaser.
- Olive oil: Adds a subtle richness and helps brown the beef perfectly.
- Ground beef: The hearty base and main protein, offering savory depth.
- Onion (diced): Provides sweetness and a gentle aromatic flavor to the sauce.
- Garlic (minced): Infuses the dish with a warm, irresistible aroma.
- Chili powder: Delivers a gentle kick and classic enchilada flair.
- Ground cumin: Adds earthy, smoky undertones that round out the spices.
- Smoked paprika: Gives a subtle smokiness and a pop of color.
- Salt: Essential for bringing all the flavors to life.
- Black pepper: Adds a touch of heat and balances the richness.
- Red enchilada sauce: The tangy, spicy backbone of the dish (swap for green sauce if you like!).
- Sour cream: Brings creaminess and a slight tang that mellows the spices.
- Refrigerated cheese tortellini: The pasta star, filled with cheese for double the comfort.
- Shredded cheddar cheese: Melts beautifully for that classic, gooey top.
- Shredded Monterey Jack cheese: Adds a creamy, mild melt to the cheesy topping.
- Chopped green onions and fresh cilantro (optional): For a fresh, colorful finish.
How to Make Cheesy Beef Enchiladas Tortellini
Step 1: Cook the Cheese Tortellini
Start by bringing a big pot of salted water to a rolling boil. Drop in your cheese tortellini and cook according to the package instructions until just tender. Drain well and set them aside. This step ensures you get perfectly cooked pasta that will soak up all that saucy goodness later.
Step 2: Brown the Beef
In a large skillet over medium heat, drizzle in your olive oil. Add the ground beef and break it up with a spoon as it cooks. Continue until it’s nicely browned and all the pink is gone. Be sure to drain off any excess fat to keep the dish from getting greasy.
Step 3: Add Aromatics and Spices
Toss in the diced onion and let it cook for 2 to 3 minutes, just until softened and fragrant. Then stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for one minute more so the spices bloom and everything smells amazing.
Step 4: Stir in Sauce and Sour Cream
Pour in the red enchilada sauce and add the sour cream. Stir everything together until you have a silky, creamy, and vibrant sauce that’s ready to coat every bite of tortellini. This is where the magic of Cheesy Beef Enchiladas Tortellini really starts to happen!
Step 5: Combine with Tortellini and Cheese
Add the cooked tortellini to the skillet and gently stir to coat them in the beefy, cheesy sauce. Sprinkle the top with shredded cheddar and Monterey Jack cheeses. Cover the skillet and let it cook on low for 2 to 3 minutes until the cheese melts into a bubbly, golden layer.
Step 6: Garnish and Serve
Finish your Cheesy Beef Enchiladas Tortellini with a shower of chopped green onions and fresh cilantro if you like a pop of color and freshness. Serve it hot and watch everyone dive right in!
How to Serve Cheesy Beef Enchiladas Tortellini
Garnishes
A sprinkle of chopped green onions and fresh cilantro adds brightness and a slight crunch to each bite of Cheesy Beef Enchiladas Tortellini. For extra flair, consider a dollop of sour cream or a few slices of ripe avocado on top — they make every bowl look restaurant-worthy and taste even better.
Side Dishes
This dish is hearty enough to stand alone, but if you want a little something on the side, serve Cheesy Beef Enchiladas Tortellini with a crisp green salad, roasted corn, or simple sautéed veggies. Warm tortilla chips or a basket of soft rolls are perfect for scooping up every last bit of that creamy sauce.
Creative Ways to Present
For a fun twist, spoon the Cheesy Beef Enchiladas Tortellini into individual ramekins and bake with a little extra cheese on top for a personal casserole feel. Or, serve it family-style in a big, colorful baking dish at the center of the table — it’s guaranteed to draw a crowd!
Make Ahead and Storage
Storing Leftovers
Store any leftover Cheesy Beef Enchiladas Tortellini in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, making for an even tastier lunch or quick dinner the next day.
Freezing
If you’d like to freeze leftovers, let the dish cool completely and portion it into freezer-safe containers. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, pop individual servings in the microwave until hot, or warm larger portions in a covered skillet over low heat. Add a splash of water or extra enchilada sauce if needed to loosen up the sauce and keep everything creamy.
FAQs
Can I use a different type Main Course
Absolutely! While cheese tortellini is classic for Cheesy Beef Enchiladas Tortellini, feel free to try spinach and cheese or even meat-filled tortellini for a flavor twist. Just be sure the flavors will complement the enchilada sauce and spices.
Is there a way to make this dish spicier?
Yes! Add a pinch of cayenne pepper, some diced jalapeños, or use a spicy enchilada sauce to turn up the heat. You can also sprinkle a little hot sauce on top before serving for those who love it fiery.
What can I substitute for ground beef?
Ground turkey or shredded rotisserie chicken make great substitutes if you want a lighter version of Cheesy Beef Enchiladas Tortellini. You can even use black beans for a vegetarian-friendly meal that’s still packed with protein and flavor.
Can I make Cheesy Beef Enchiladas Tortellini as a casserole?
Definitely! After mixing the tortellini with the sauce, transfer everything to a baking dish, top with cheese, and bake at 375°F for about 15 minutes until bubbly and golden. This makes it perfect for potlucks or meal prepping ahead.
What’s the best way to keep the tortellini from getting mushy?
Be sure to cook the tortellini just until al dente, as it will continue to soften a little once mixed with the sauce and heated with the cheese. Rinsing them briefly in cold water after draining can also help stop the cooking process.
Final Thoughts
If you’re craving something hearty, cheesy, and a little bit unexpected, you have to try Cheesy Beef Enchiladas Tortellini. It’s the kind of dish that brings everyone to the table and leaves no leftovers behind. Dive in and make it your new weeknight favorite!
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Cheesy Beef Enchiladas Tortellini Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Cheesy Beef Enchiladas Tortellini is a comforting fusion dish combining the bold flavors of Mexican enchilada sauce with tender Italian cheese tortellini and savory ground beef. This easy-to-make recipe features a rich, creamy sauce with spices like chili powder, cumin, and smoked paprika, topped with melted sharp cheddar and Monterey Jack cheeses for a crowd-pleasing weeknight meal.
Ingredients
Beef Mixture
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce & Pasta
- 1 (10-ounce) can red enchilada sauce
- 1/2 cup sour cream
- 1 (20-ounce) package refrigerated cheese tortellini
Cheese & Garnishes
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Chopped green onions, for garnish (optional)
- Fresh cilantro, for garnish (optional)
Instructions
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until tender. Drain well and set aside.
- Brown Beef: Heat olive oil in a large skillet over medium heat. Add ground beef, cooking and breaking it apart with a spoon until fully browned. Drain any excess fat to avoid greasiness.
- Sauté Aromatics and Spices: Add diced onion to the skillet and cook for 2 to 3 minutes until softened. Stir in minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until the mixture is fragrant.
- Add Sauce and Sour Cream: Pour in the red enchilada sauce, stirring well. Stir in the sour cream until the sauce is smooth and evenly combined.
- Combine Tortellini and Sauce: Add the cooked tortellini to the skillet and gently stir to ensure all pasta is evenly coated with the enchilada sauce mixture.
- Melt Cheese: Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the top. Cover the skillet and cook on low heat for 2 to 3 minutes until the cheese has melted and is bubbly.
- Garnish and Serve: Remove lid, garnish with chopped green onions and fresh cilantro if desired. Serve hot, enjoying the rich and cheesy flavors of this unique twist on enchiladas.
Notes
- You can substitute green enchilada sauce for a different flavor profile.
- Ground turkey or shredded chicken can replace beef for a lighter protein option.
- This dish can be baked as a casserole: transfer the mixture to a baking dish, top with shredded cheese, and bake at 375°F for 15 minutes until bubbly and golden.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
