Description
Cheesy Beef Enchilada Tortellini is a comforting one-skillet meal that fuses the flavors of beef enchiladas with creamy tortellini. This easy and family-friendly dish is perfect for weeknight dinners, offering a satisfying blend of seasoned ground beef, savory enchilada sauce, and melted cheese.
Ingredients
Scale
- 1 lb ground beef
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika (optional)
- 1 (10 oz) can red enchilada sauce
- 1/2 cup sour cream
- 1 (19 oz) bag cheese tortellini (frozen or refrigerated)
- 1 1/2 cups shredded Mexican cheese blend
- Salt and pepper, to taste
- Optional garnishes: chopped cilantro, sliced green onions, crushed tortilla chips
Instructions
- Brown the ground beef in a large skillet over medium heat until browned. Drain excess fat if needed. Season with onion powder, garlic powder, paprika, salt, and pepper.
- Reduce heat to low. Stir in the enchilada sauce and sour cream until fully combined, creating a rich and creamy sauce base.
- If using frozen tortellini, boil it according to package directions and drain before adding. If using refrigerated tortellini, stir it directly into the sauce. Combine with the beef mixture until evenly coated.
- Sprinkle the shredded Mexican cheese blend over the top. Cover with a lid and let it melt over low heat for about 5–7 minutes, or until bubbly and gooey.
- Garnish with chopped cilantro, green onions, or crushed chips for texture and a fresh finish. Serve hot straight from the skillet.
Notes
- Do not overcook the tortellini; it should be just heated through.
- Use full-fat sour cream for a creamier sauce.
- Melt the cheese gently over low heat for the best texture.
- Taste and adjust seasoning after adding the enchilada sauce.
- Store cooled leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Skillet
- Cuisine: Fusion (Italian-Mexican)
Nutrition
- Serving Size: 1 bowl