Introduction
Remember those chilly evenings when you craved something warm, comforting, and bursting with flavor? For me, it always meant a trip to Grandma’s kitchen, where the air was thick with the aroma of something utterly delicious. Well, get ready to recreate that magic right in your own home with this Cheesy Beef Enchilada Tortellini recipe! It’s like a hug in a bowl, but the best part? It’s ridiculously easy and comes together in a flash, making it perfect for those busy weeknights when you want maximum flavor with minimal fuss.
Why You’ll Love This Recipe
- Fast: Seriously, you can have this on the table in under 30 minutes!
- Easy: One skillet, simple steps – no complicated techniques here.
- Giftable: Imagine bringing this bubbly, cheesy goodness to a potluck or a neighbor’s housewarming!
- Crowd-pleasing: Kids and adults alike will devour this. It’s a guaranteed hit!
Ingredients
Gather ’round, friends, and let’s see what we need to whip up this delightful dish. Everything here is pretty standard and easy to find at your local grocery store!
- 1 lb Ground beef: Your protein powerhouse! Lean or regular, whatever you have on hand.
- 1 bunch Fresh cilantro: For that bright, fresh finish. Don’t skip this – it makes a big difference!
- 2 cloves Garlic, minced: The aromatic backbone of so many great dishes.
- 1/2 medium Onion, chopped: Adds a lovely sweetness and depth.
- 1 (9 oz) package Refrigerated cheese tortellini: These little pockets of cheesy joy are the stars alongside the beef!
- 1 tsp Chili powder: For that classic Tex-Mex warmth.
- 1 tsp Salt and pepper: To taste, of course.
- 1/2 tsp Ground cumin: This spice adds that unmistakable earthy, smoky note that’s perfect for enchilada flavors.
- 1/2 cup Cream cheese: This is the secret to that super creamy, dreamy sauce.
- 1 cup Mozzarella cheese: Because what’s cheesy without melty mozzarella?
- 1 (10 oz) can Red enchilada sauce: The flavor bomb that ties everything together. Choose mild or medium, depending on your spice preference!
How to Make It
Alright, apron on, let’s get cooking! This is where the magic happens, and it’s so much fun.
- Brown the beef: Grab a large skillet and get it over medium heat. Toss in your ground beef and let it cook, breaking it up with your spoon, until it’s nicely browned. Once it’s done, carefully drain off any excess fat. We want flavor, not grease!
- Add aromatics: Now, toss in that minced garlic and chopped onion right into the skillet with the beef. Let them cook for a few minutes until the onion starts to soften and become a little translucent. Your kitchen is already starting to smell amazing, isn’t it?
- Spice it up: Time for the flavor boosters! Stir in the chili powder, salt, pepper, and cumin. Cook for about one minute more, stirring constantly. This little step helps toast the spices and really wake up their flavors.
- Creamy sauce magic: Pour in the enchilada sauce and add the cream cheese. Stir everything together until the cream cheese is completely melted and the sauce is beautifully smooth and blended with the beef mixture. Oh, this is looking good!
- Bring to a simmer: Let that glorious sauce come to a gentle simmer. You’ll see little bubbles starting to appear around the edges.
- Tortellini time: Now, carefully add your refrigerated cheese tortellini to the simmering sauce. Give everything a good stir to make sure each tortellini is coated in that delicious enchilada goodness.
- Simmer and cook: Cover the skillet and let it simmer for about 8 to 10 minutes. Keep an eye on it and give it a stir now and then to prevent sticking. You’re looking for the tortellini to be cooked through and wonderfully tender.
- Melt that cheese: Once the tortellini are perfectly cooked, stir in the shredded mozzarella cheese. Watch it melt into gooey, cheesy perfection!
- Garnish and serve: Ladle this deliciousness into bowls. Sprinkle generously with fresh cilantro for a pop of color and freshness. And there you have it – a hearty, satisfying meal ready to be enjoyed!
Substitutions & Additions
This recipe is fantastic as is, but I always love a good chance to get creative! Here are a few ideas:
- For a vegetarian twist: Skip the beef and add a can of black beans (rinsed and drained) or some crumbled firm tofu.
- Spice it up (or down!): If you like things with a kick, add a pinch of cayenne pepper or some diced jalapeños along with the onions. For a milder version, use a mild enchilada sauce and omit the chili powder if you prefer.
- Veggie boost: Feel free to toss in some frozen corn or peas with the tortellini in step 6 for extra color and nutrition.
- Different pasta: No tortellini? No problem! This would also be delicious with rotini, penne, or elbow macaroni. Just adjust the cooking time accordingly.
- Cheesy variations: Add a sprinkle of Monterey Jack cheese along with the mozzarella for an extra layer of flavor.
Tips for Success
A few little pointers to make sure your Cheesy Beef Enchilada Tortellini turns out perfectly every time!
- Don’t overcook the tortellini: Refrigerated tortellini cook relatively quickly. Keep an eye on them during the simmering time to ensure they don’t get mushy.
- Taste and adjust: Before adding the tortellini, give the sauce a taste. Does it need a little more salt? A touch more chili powder? Don’t be afraid to adjust the seasonings to your liking!
- Prep ahead: You can chop your onions and mince your garlic ahead of time to make the cooking process even faster.
- Using canned ingredients: Make sure your enchilada sauce isn’t too thick. If it seems very concentrated, you might want to add a tablespoon or two of water to thin it out slightly before adding it to the skillet.
How to Store It
Leftovers are a good thing, especially when they’re this delicious! Once the tortellini has cooled down, transfer any remaining portions to an airtight container. You can store it in the refrigerator for up to 3-4 days. To reheat, simply microwave it in a covered dish for a minute or two until heated through, or warm it gently on the stovetop over low heat.
FAQs
Got questions? I’ve got answers!
Q: Can I make this ahead of time?
A: While this recipe is best enjoyed fresh, you can certainly brown the beef and cook down the onion and garlic mixture ahead of time. Store it in the fridge and then proceed with the recipe when you’re ready to serve, adding the sauce, tortellini, and cheeses.
Q: Is this dish spicy?
A: The spice level depends on the enchilada sauce you use. Most standard red enchilada sauces are mild to medium. If you’re sensitive to spice, opt for a “mild” variety or consider using a different type of tomato-based sauce with less heat.
Q: Can I freeze this dish?
A: Freezing this dish can be a bit tricky because of the tortellini, which can become mushy upon thawing. While you can freeze the beef and sauce mixture before adding the tortellini, it’s generally best to enjoy this recipe fresh for the optimal texture.
Cheesy Beef Enchilada Tortellini
Equipment
- Large skillet
Ingredients
Main ingredients
- 1 lb Ground beef Lean or regular
- 1 bunch Fresh cilantro For garnish
- 2 cloves Garlic Minced
- 0.5 medium Onion Chopped
- 9 oz Refrigerated cheese tortellini
- 1 tsp Chili powder
- 1 tsp Salt and pepper To taste
- 0.5 tsp Ground cumin
- 0.5 cup Cream cheese
- 1 cup Mozzarella cheese Shredded
- 10 oz can Red enchilada sauce Mild or medium
Instructions
- Brown the ground beef in a large skillet over medium heat, breaking it up with a spoon. Drain off any excess fat.
- Add the minced garlic and chopped onion to the skillet with the beef and cook until the onion softens and becomes translucent.
- Stir in the chili powder, salt, pepper, and cumin. Cook for about one minute more, stirring constantly.
- Pour in the enchilada sauce and add the cream cheese. Stir until the cream cheese is completely melted and the sauce is smooth.
- Bring the sauce to a gentle simmer.
- Carefully add the refrigerated cheese tortellini to the simmering sauce and stir to coat.
- Cover the skillet and let it simmer for 8 to 10 minutes, stirring occasionally, until the tortellini are cooked through and tender.
- Stir in the shredded mozzarella cheese until it is melted and gooey.
- Ladle into bowls and sprinkle generously with fresh cilantro before serving.