Cheesy Beef Enchilada Tortellini
Ingredients:
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 (10 oz) can enchilada sauce
1 (14 oz) can diced tomatoes, drained
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 (9 oz) package refrigerated cheese tortellini
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup sour cream
2 tablespoons chopped fresh cilantro (for garnish)
Instructions:
Cook the Beef:
In a large skillet over medium heat, cook the ground beef until browned.
Add diced onion and cook until softened, about 3 minutes.
Stir in garlic and cook for 30 seconds until fragrant. Drain any excess grease.
Prepare the Sauce:
Pour in the enchilada sauce and diced tomatoes.
Add chili powder, cumin, smoked paprika, salt, and pepper.
Stir well and simmer for 5 minutes.
Cook the Tortellini:
Meanwhile, cook the cheese tortellini according to the package instructions. Drain and set aside.
Combine Everything:
Add the cooked tortellini to the skillet with the beef mixture. Stir to coat the pasta in the sauce.
Mix in ½ cup of cheddar cheese and ½ cup of Monterey Jack cheese. Stir until melted.
Bake (Optional):
Preheat the oven to 375°F (190°C).
Transfer the mixture to a baking dish and sprinkle the remaining cheese on top.
Bake for 10 minutes or until bubbly and the cheese is fully melted.
Finish & Serve:
Remove from the oven and let it cool slightly. Stir in sour cream for extra creaminess.
Garnish with fresh cilantro and serve warm.
See less
