Cheesy Beef Enchilada Tortellini
Why Make This Recipe
Cheesy Beef Enchilada Tortellini is a delightful fusion dish that marries the comforting flavors of classic Italian tortellini with the zestiness of Mexican enchiladas. This recipe offers a tantalizing mix of flavors and textures, making it the perfect meal for any occasion. Busy families will appreciate its quick preparation time, while cheesy goodness promises to please everyone at the table.
How to Make Cheesy Beef Enchilada Tortellini
Ingredients:
- 1 lb ground beef
- 1 (9 oz) package refrigerated cheese tortellini
- 1 (10 oz) can red enchilada sauce
- ½ cup cream cheese
- 1 cup shredded mozzarella cheese
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Directions:
- In a large skillet over medium heat, sauté the diced onion until translucent (3–4 minutes). Add the garlic and cook for another 30 seconds.
- Add ground beef, season with salt, pepper, chili powder, and cumin. Cook until browned, then drain excess fat.
- Pour in the enchilada sauce and bring to a simmer.
- Add cream cheese in chunks and stir until fully melted and combined.
- Fold in the cheese tortellini. Cook on medium-low heat for 5–7 minutes until tender and heated through.
- Sprinkle shredded mozzarella on top. Cover and cook for 2–3 minutes, or broil until cheese is bubbly and slightly golden.
- Garnish with fresh cilantro if desired. Serve hot!
How to Serve Cheesy Beef Enchilada Tortellini
Serve this dish straight from the skillet, allowing everyone to help themselves. Pair it with a light side salad or some tortilla chips for extra crunch. A dollop of sour cream or a sprinkle of sliced jalapeños can also enhance the dish and cater to your guests’ preferences.
How to Store Cheesy Beef Enchilada Tortellini
To store leftovers, let the dish cool to room temperature and transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing in a freezer-safe container for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and reheat in a skillet or microwave.
Tips to Make Cheesy Beef Enchilada Tortellini
- Choose Quality Ingredients: Opt for fresh or high-quality tortellini and enchilada sauce to elevate the dish.
- Customize Your Spice Level: Adjust the amount of chili powder according to your family’s taste preferences, or add some heat with fresh jalapeños.
- Experiment with Cheese: Feel free to mix and match different cheeses, such as cheddar or pepper jack, to add additional flavor profiles.
Variation
For a healthier version, swap the ground beef for ground turkey or chicken and use whole-wheat cheese tortellini. You can add extra vegetables like bell peppers and corn for added nutrition. If you’re vegetarian, skip the meat altogether and use black beans or lentils for protein.
FAQs
Q: Can I use frozen tortellini instead of refrigerated?
A: Yes, you can use frozen tortellini. Just follow the cooking instructions on the package for best results.
Q: How can I make this dish gluten-free?
A: Look for gluten-free cheese tortellini and ensure that your enchilada sauce is also gluten-free.
Q: Is there a vegetarian version of this recipe?
A: Absolutely! You can replace the ground beef with your choice of vegetables or beans and still enjoy a delicious cheesy enchilada tortellini.
Cheesy Beef Enchilada Tortellini
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 9 oz package refrigerated cheese tortellini
- 1 10 oz can red enchilada sauce
- ½ cup cream cheese
- 1 cup shredded mozzarella cheese
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions
Cooking
- In a large skillet over medium heat, sauté the diced onion until translucent (3–4 minutes). Add the garlic and cook for another 30 seconds.
- Add ground beef, season with salt, pepper, chili powder, and cumin. Cook until browned, then drain excess fat.
- Pour in the enchilada sauce and bring to a simmer.
- Add cream cheese in chunks and stir until fully melted and combined.
- Fold in the cheese tortellini. Cook on medium-low heat for 5–7 minutes until tender and heated through.
- Sprinkle shredded mozzarella on top. Cover and cook for 2–3 minutes, or broil until cheese is bubbly and slightly golden.
- Garnish with fresh cilantro if desired. Serve hot!
