Cheesy Beef Enchilada Tortellini is a delightful fusion dish that brings together the comforting flavors of traditional enchiladas and the satisfying texture of tortellini. As someone who loves experimenting in the kitchen, I can assure you that this recipe is not only a crowd-pleaser but also a fantastic way to elevate your weeknight dinners. The origins of enchiladas can be traced back to ancient Mexico, where tortillas were filled with various ingredients, making them a staple in many households. Today, we take that beloved concept and give it a twist with cheesy tortellini, creating a dish that is both familiar and exciting.
People adore Cheesy Beef Enchilada Tortellini for its rich, savory flavors and creamy texture that envelops each bite. The combination of seasoned beef, gooey cheese, and zesty enchilada sauce creates a mouthwatering experience that is hard to resist. Plus, this recipe is incredibly convenient, allowing you to whip up a delicious meal in no time. Whether you’re cooking for family or hosting friends, Cheesy Beef Enchilada Tortellini is sure to impress and satisfy everyone at the table!
Ingredients:
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 package (9 oz) cheese tortellini
- 2 cups shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped (for garnish)
- 1 tablespoon olive oil
Preparing the Beef Mixture
- In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
- Next, add the ground beef to the skillet. Use a wooden spoon to break it apart as it cooks. Season with salt, pepper, chili powder, and cumin. Cook until the beef is browned and fully cooked, about 6-8 minutes.
- Once the beef is cooked, drain any excess fat from the skillet. Then, stir in the enchilada sauce, black beans, and corn. Mix everything well and let it simmer for about 5 minutes, allowing the flavors to meld together.
Cooking the Tortellini
- While the beef mixture is simmering, bring a large pot of salted water to a boil. Once boiling, add the cheese tortellini.
- Cook the tortellini according to the package instructions, usually about 3-5 minutes, until they float to the top and are tender.
- Once cooked, drain the tortellini and set aside. Be careful not to overcook them, as they can become mushy.
Combining the Ingredients
- After the beef mixture has simmered, remove it from the heat. Gently fold in the cooked tortellini, ensuring that the pasta is well coated with the beef and sauce mixture.
- In a large baking dish, spread half of the beef and tortellini mixture evenly across the bottom.
- Sprinkle half of the shredded cheese over the first layer of the mixture.
- Layer the remaining beef and tortellini mixture on top of the cheese, followed by the rest of the shredded cheese. Make sure to cover the entire surface for that gooey, cheesy goodness!
Baking the Enchilada Tortellini
- Preheat your oven to 350°F (175°C).
- Once the oven is preheated, cover the baking dish with aluminum foil. This will help the cheese melt evenly without burning.
- Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Serving the Dish
- Once baked, remove the dish from the oven and let it cool for about 5 minutes. This will make it easier to serve.
- Garnish with freshly chopped cilantro for a pop of color and flavor.
- Serve warm, and enjoy your cheesy beef enchilada tortellini with your favorite sides, such as a fresh salad or tortilla chips!
Tips and Variations
- If you want to add some heat, consider adding diced jalapeños or a dash of hot sauce to the beef mixture.
- For a vegetarian version, substitute the ground beef with a mix of sautéed mushrooms and bell peppers, and use vegetable broth instead of beef broth.
- Feel free to experiment with different types of cheese. Pepper jack or Monterey Jack can add a nice twist to the flavor profile.
- Leftovers
Conclusion:
In summary, this Cheesy Beef Enchilada Tortellini recipe is an absolute must-try for anyone looking to elevate their weeknight dinner game. The combination of tender tortellini, savory beef, and a rich, cheesy sauce creates a dish that is not only comforting but also bursting with flavor. It’s a delightful twist on traditional enchiladas that will have your family and friends coming back for seconds! For serving suggestions, consider pairing this dish with a fresh side salad or some homemade guacamole to balance the richness of the enchiladas. You can also switch things up by using different proteins like shredded chicken or even a vegetarian option with black beans and corn. Feel free to experiment with toppings too—sour cream, diced avocados, or a sprinkle of fresh cilantro can add a wonderful finishing touch. I encourage you to give this Cheesy Beef Enchilada Tortellini a try and make it your own! Once you’ve whipped it up, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your delicious creation. Cooking is all about sharing joy and creativity, and I can’t wait to see how you make this recipe uniquely yours! Print
Cheesy Beef Enchilada Tortellini: A Delicious Twist on Classic Flavors
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Enjoy a comforting Beef Enchilada Tortellini casserole featuring savory ground beef, zesty enchilada sauce, and tender cheese tortellini. Topped with gooey melted cheese and fresh cilantro, this dish is perfect for any occasion and sure to delight your taste buds.
Ingredients
Scale- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 package (9 oz) cheese tortellini
- 2 cups shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped (for garnish)
- 1 tablespoon olive oil
Instructions
- In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
- Next, add the ground beef to the skillet. Use a wooden spoon to break it apart as it cooks. Season with salt, pepper, chili powder, and cumin. Cook until the beef is browned and fully cooked, about 6-8 minutes.
- Once the beef is cooked, drain any excess fat from the skillet. Then, stir in the enchilada sauce, black beans, and corn. Mix everything well and let it simmer for about 5 minutes, allowing the flavors to meld together.
- While the beef mixture is simmering, bring a large pot of salted water to a boil. Once boiling, add the cheese tortellini.
- Cook the tortellini according to the package instructions, usually about 3-5 minutes, until they float to the top and are tender.
- Once cooked, drain the tortellini and set aside. Be careful not to overcook them, as they can become mushy.
- After the beef mixture has simmered, remove it from the heat. Gently fold in the cooked tortellini, ensuring that the pasta is well coated with the beef and sauce mixture.
- In a large baking dish, spread half of the beef and tortellini mixture evenly across the bottom.
- Sprinkle half of the shredded cheese over the first layer of the mixture.
- Layer the remaining beef and tortellini mixture on top of the cheese, followed by the rest of the shredded cheese. Make sure to cover the entire surface for that gooey, cheesy goodness!
- Preheat your oven to 350°F (175°C).
- Once the oven is preheated, cover the baking dish with aluminum foil. This will help the cheese melt evenly without burning.
- Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the dish from the oven and let it cool for about 5 minutes. This will make it easier to serve.
- Garnish with freshly chopped cilantro for a pop of color and flavor.
- Serve warm, and enjoy your cheesy beef enchilada tortellini with your favorite sides, such as a fresh salad or tortilla chips!
Notes
- If you want to add some heat, consider adding diced jalapeños or a dash of hot sauce to the beef mixture.
- For a vegetarian version, substitute the ground beef with a mix of sautéed mushrooms and bell peppers, and use vegetable broth instead of beef broth.
- Feel free to experiment with different types of cheese. Pepper jack or Monterey Jack can add a nice twist to the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
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