Description
A hearty and comforting Cheesy Beef Enchilada Tortellini recipe combining ground beef, spicy enchilada sauce, creamy cheeses, and tender cheese tortellini for a flavorful and easy weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 (9 oz) package refrigerated cheese tortellini
- 1 (10 oz) can red enchilada sauce
- ½ cup cream cheese
- 1 cup shredded mozzarella cheese
- ½ medium onion, diced
- 2 cloves garlic, minced
Spices and Seasoning
- 1 tsp chili powder
- ½ tsp ground cumin
- Salt and pepper to taste
Optional Garnish
- Fresh cilantro (for garnish)
Instructions
- Sauté the Aromatics: In a large skillet over medium heat, sauté the diced onion until translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Ground Beef: Add the ground beef to the skillet, then season with salt, pepper, chili powder, and ground cumin. Cook the beef until evenly browned, stirring occasionally, then drain any excess fat.
- Add Enchilada Sauce: Pour the can of red enchilada sauce into the skillet and bring the mixture to a gentle simmer, allowing the flavors to meld.
- Incorporate Cream Cheese: Add the cream cheese in chunks to the skillet. Stir continuously until the cream cheese is completely melted and evenly combined with the sauce.
- Fold in Tortellini: Gently fold in the refrigerated cheese tortellini. Reduce heat to medium-low and cook for 5 to 7 minutes until the tortellini are tender and heated through, stirring occasionally to prevent sticking.
- Add Mozzarella and Melt: Sprinkle shredded mozzarella cheese over the top of the skillet mixture. Cover and let cook for 2 to 3 minutes until the cheese melts. Alternatively, you can place the skillet under a broiler for 1 to 2 minutes until the cheese is bubbly and slightly golden – watch closely to avoid burning.
- Garnish and Serve: Remove from heat, garnish with fresh cilantro if desired, and serve hot for a satisfying meal.
Notes
- You can substitute ground turkey or chicken if preferred for a lighter protein.
- Use gluten-free tortellini to make this recipe gluten free.
- For extra spice, add a pinch of cayenne pepper or chopped jalapeño when cooking the beef.
- If you don’t have cream cheese, you can use sour cream or omit it for a less creamy sauce.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
- Reheat gently on stovetop or microwave to avoid overcooking the tortellini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: enchilada, cheesey beef, tortellini, easy dinner, one skillet meal, Mexican-inspired pasta
