Cheesy Beef Enchilada Tortellini
A quick and easy one-skillet meal that combines the comforting flavors of beef enchiladas with the delightful texture of cheese tortellini. Perfect for busy weeknights!
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.
Notes
This recipe is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave or on the stovetop. Freezing is not recommended due to the tortellini texture change.