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

Scale

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)

Cook Mode Prevent your screen from going dark

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