Description
A comforting and flavorful dish combining tender ground beef, seasoned with chili spices, and creamy tortellini simmered in mild enchilada sauce and Rotel tomatoes, topped with melted Monterey Jack cheese and a dollop of sour cream for the perfect cheesy beef enchilada tortellini meal.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 chopped onion
- 1 TBSP minced garlic
Seasonings
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp dried cilantro
- 1/4 tsp cayenne pepper
Main Ingredients
- 1 (19 oz) bag frozen tortellini
- 1 (10 oz) can mild enchilada sauce
- 1 (10 oz) can Rotel (diced tomatoes and green chilies)
- 1 cup shredded Monterey Jack cheese
Garnish
- Sour cream, for topping
- Fresh cilantro, for garnish (optional)
Instructions
- Brown the Beef and Sauté Onion: In a large skillet over medium-high heat, brown the ground beef alongside the chopped onion. Cook until the beef is fully browned and the onion is softened. Drain any excess grease from the skillet.
- Season the Meat Mixture: Add salt, pepper, chili powder, cumin, dried cilantro, and cayenne to the beef and onion. Stir in the minced garlic and cook for another minute until fragrant, ensuring the spices are well incorporated.
- Add Sauces and Tortellini: Pour in the mild enchilada sauce and Rotel tomatoes. Stir to combine, then add the frozen tortellini directly into the skillet. Bring the mixture to a boil over medium-high heat.
- Simmer and Cook Tortellini: Once boiling, reduce the heat to medium-low, cover the skillet with a lid, and simmer for about 5 minutes, stirring halfway through. This will cook the tortellini and prevent sticking.
- Finish with Cheese and Serve: Stir the mixture well after the tortellini is cooked. Sprinkle shredded Monterey Jack cheese evenly on top. Cover the skillet again or place under a broiler just for a couple of minutes until the cheese melts and bubbles. Remove from heat, garnish with fresh cilantro if desired, and serve with sour cream on the side.
Notes
- Use mild enchilada sauce to keep the dish balanced and not too spicy; adjust spice levels by adding more cayenne or chili powder if desired.
- Frozen tortellini cooks quickly; be careful not to overcook it to avoid mushiness.
- For a crispier cheese topping, broil the dish for 2-3 minutes after adding cheese instead of just covering it.
- Leftovers can be refrigerated for up to 3 days and reheated on the stove or microwave.
- For a vegetarian version, substitute ground beef with plant-based protein and use vegetarian enchilada sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking, Simmering
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
Keywords: enchilada tortellini, cheesy beef pasta, ground beef recipe, easy skillet dinner, Mexican pasta casserole
