Description
This Beefy Enchilada Tortellini recipe combines the comforting flavors of Mexican enchiladas with cheesy tortellini pasta for a quick and delicious dinner. Ground beef is simmered with classic spices, enchilada sauce, and salsa, then mixed with tender tortellini and a creamy cheese blend for a hearty meal perfect for busy weeknights.
Ingredients
Scale
Pasta
- 12 oz cheese filled tortellini, refrigerated, frozen or dried*
Beef Mixture
- 1 lb. ground beef, lean
- 1 cup onion, diced
- 1 tsp chili powder
- 1 tsp garlic salt
- 1 tsp cumin
- ½ tsp oregano, dried
- 10 oz enchilada sauce
- 1 cup salsa
- 15 oz corn, canned, drained
Cheese and Garnishes
- 1½ cups Mexican 3 cheese blend, shredded
- ⅓ cup sour cream
- 2 tbsp cilantro, freshly chopped, optional
Instructions
- Cook the tortellini: Bring a pot of water to a boil and cook the tortellini according to package instructions until al dente, then drain and set aside.
- Brown the beef and onions: While tortellini cooks, heat a large skillet over medium-high heat. Add ground beef and diced onions, breaking up the meat with a spoon, and cook until the beef is no longer pink and the onions are soft. Drain any excess fat from the skillet.
- Season and simmer: Return the beef mixture to the stove. Stir in chili powder, garlic salt, cumin, oregano, enchilada sauce, salsa, and drained corn. Bring to a gentle simmer and let the flavors meld for a few minutes.
- Add cheese and sour cream: Stir in the shredded Mexican cheese blend and sour cream until the sauce becomes creamy and well combined.
- Combine tortellini: Add the drained tortellini to the beef and cheese mixture. Stir gently to coat the pasta evenly with the sauce.
- Serve and garnish: Spoon the enchilada tortellini into bowls or plates, garnish with freshly chopped cilantro if desired, and serve immediately.
Notes
- If using dried tortellini, use approximately 1 ½ cups dry to yield about 12 oz cooked tortellini.
- Feel free to substitute ground turkey or chicken for a leaner option.
- Use low-fat sour cream to reduce fat content.
- For a spicier kick, add a diced jalapeño or extra chili powder.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg
