Cheesy Beef Enchiladas Tortellini
A delightful blend of cheese tortellini, seasoned ground beef, black beans, and enchilada sauce, topped with gooey cheddar cheese for a comforting meal.
Ingredients
Main Ingredients
- 1 pound ground beef Juicy and hearty.
- 1 medium onion, diced Adds sweetness.
- 2 cloves garlic, minced Provides a savory punch.
- 15 oz black beans, drained Nutritious and creamy.
- 10 oz diced tomatoes with green chilies Adds zest.
- 1 tablespoon taco seasoning Enhances flavor.
- 9 oz cheese tortellini Elevates comfort food.
- 2 cups shredded cheddar cheese For topping.
- 1 cup enchilada sauce Adds moisture and flavor.
- ½ cup sour cream For serving.
- 1 tablespoon olive oil For sautéing.
Instructions
Preparation
- Heat a drizzle of olive oil in a large skillet over medium heat until shimmering.
- Add the diced onions and sauté for about 3-4 minutes until softened and translucent.
- Stir in the minced garlic and sauté for an additional minute.
- Add the ground beef to the skillet and cook until browned, draining any excess fat.
- Stir in the drained black beans, diced tomatoes with green chilies, and taco seasoning. Allow to simmer for about 5 minutes.
- Meanwhile, bring a pot of salted water to a boil and cook the cheese tortellini according to package instructions. Drain and set aside.
Assembly and Baking
- Preheat the oven to 350°F (175°C).
- Gently fold the cooked tortellini into the beef mixture until well combined.
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Layer the tortellini and beef mixture on top of the enchilada sauce.
- Pour the remaining enchilada sauce over the top and sprinkle with cheddar cheese.
- Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Notes
For extra flavor, add fresh herbs like cilantro or parsley before serving. Add a squeeze of lime juice, diced jalapeños for spice, or substitute ground turkey/chicken for a lighter option. Leftovers can be stored in an airtight container in the fridge for up to three days.