Cheesy Beef Enchilada Tortellini (Print-Friendly Version)
Savory beef, enchilada sauce, and cheese-topped tortellini come together for an easy weeknight dinner.
# Ingredients You'll Need:
→ Main Components
01 -
450 g ground beef
02 -
1 medium onion, chopped
03 -
2 teaspoons chili powder
04 -
1 teaspoon ground cumin
05 -
1 teaspoon dried cilantro
06 -
0.25 teaspoon cayenne pepper
07 -
1 tablespoon minced garlic
08 -
1 bag (540 g) frozen tortellini
09 -
1 can (284 g) mild enchilada sauce
10 -
1 can (284 g) diced tomatoes with green chilies
11 -
1 cup (100 g) shredded Monterey Jack cheese
→ For Serving
12 -
Sour cream, to taste
13 -
Fresh cilantro, finely chopped (optional)
14 -
0.5 teaspoon salt
15 -
0.5 teaspoon black pepper
# How to Make It:
01 -
Heat a large skillet over medium-high heat. Add ground beef and chopped onion. Cook until beef is thoroughly browned and onion is soft, stirring occasionally. Drain any excess fat.
02 -
Stir in salt, black pepper, chili powder, ground cumin, dried cilantro, cayenne pepper, and minced garlic. Cook for 1 minute, incorporating spices thoroughly.
03 -
Add enchilada sauce, diced tomatoes with green chilies, and frozen tortellini to the skillet. Stir well to coat.
04 -
Increase heat and bring mixture to a boil. Reduce heat to medium-low, cover with a lid, and cook for 5 minutes. Stir once midway through to prevent pasta from sticking to the skillet.
05 -
Once tortellini is tender, stir, then evenly distribute shredded Monterey Jack cheese over the top. Cover again or place briefly under a grill until cheese is melted. Garnish with fresh cilantro and a dollop of sour cream before serving.
# Extra Information:
01 -
For a spicier dish, increase cayenne pepper or use hot enchilada sauce. Swap beef for ground turkey for a lighter version.