Description
This Cheesy Beef Enchilada Tortellini is a quick and flavorful skillet meal that combines savory ground beef cooked with enchilada sauce and taco seasoning, tender cheese tortellini, and melty Mexican blend cheese. Topped with sour cream and fresh cilantro, it’s a comforting fusion dish perfect for an easy dinner in just 25 minutes.
Ingredients
Scale
Beef Mixture
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 2 tablespoons taco seasoning
- 2 cups red enchilada sauce
Pasta & Cheese
- 20 ounces refrigerated cheese tortellini
- 1½ cups shredded Mexican blend cheese
Toppings
- ½ cup sour cream
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Sauté Onion: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 3 to 4 minutes.
- Cook Ground Beef: Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain excess grease if needed to avoid greasiness.
- Add Flavorings: Stir in tomato paste and taco seasoning, cooking for 1 to 2 minutes to let the flavors develop.
- Add Enchilada Sauce: Pour in the red enchilada sauce and mix well to combine thoroughly with the beef mixture.
- Simmer Tortellini: Add the refrigerated cheese tortellini directly into the skillet with the sauce and beef. Cover the skillet and simmer for 5 to 7 minutes, stirring occasionally, until the tortellini are tender and cooked through.
- Melt Cheese: Sprinkle the shredded Mexican blend cheese evenly over the skillet. Cover again and let it melt for about 2 to 3 minutes.
- Serve with Toppings: Spoon portions onto plates and top with sour cream and freshly chopped cilantro if desired. Enjoy immediately while warm.
Notes
- You can substitute fresh tortellini if preferred; just adjust simmering time as needed.
- For extra spice, add a pinch of crushed red pepper flakes with the taco seasoning.
- To make it gluten-free, use gluten-free tortellini and confirm taco seasoning and sauce are gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
