Cheesy Beef Enchilada Tortellini
A comforting, cheesy dish combining the rich tastes of enchiladas with tender cheese tortellini, perfect for any weeknight dinner.
Ingredients
Main Ingredients
- 1 lb ground beef You can substitute with ground turkey or chicken.
- 1 package refrigerated cheese tortellini (9 oz)
- 1 can red enchilada sauce (10 oz)
- ½ cup cream cheese
- 1 cup shredded mozzarella cheese
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder Adjust for spice preference.
- ½ tsp ground cumin
- to taste Salt and pepper
- Fresh cilantro (optional, for garnish)
Instructions
Preparation
- Gather all your ingredients.
- Heat a large skillet over medium heat.
- Add the diced onion and sauté until translucent, about 3 to 4 minutes.
- Mix in the minced garlic and cook for an additional 30 seconds.
- Introduce the ground beef into the skillet and season with salt, pepper, chili powder, and ground cumin.
- Cook until the beef is browned and drain any excess fat.
- Pour in the red enchilada sauce and bring to a gentle simmer.
- Cut cream cheese into chunks and stir it into the mixture until melted.
- Fold in the refrigerated cheese tortellini and cook on medium-low for 5 to 7 minutes, until tender.
- Sprinkle shredded mozzarella on top and cover, cooking for another 2 to 3 minutes to melt the cheese.
- Garnish with fresh cilantro if desired before serving.
Notes
This dish can be customized with various toppings like diced avocados or jalapeños. Leftovers can be stored for 3-4 days in the refrigerator or frozen for up to 3 months.