Cheesy Beef Enchilada Tortellini (Print Version)
Savory beef, tender tortellini, rich enchilada flavor, and melty cheese—ready in 25 minutes for family meals.
# Ingredients:
→ Main Components
01 -
450 grams ground beef
02 -
1 medium onion, finely chopped
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon ground black pepper
05 -
2 teaspoons chili powder
06 -
1 teaspoon ground cumin
07 -
1 teaspoon dried cilantro
08 -
1/4 teaspoon cayenne pepper
09 -
1 tablespoon minced garlic
10 -
540 grams frozen cheese tortellini
11 -
295 milliliters mild enchilada sauce
12 -
285 grams diced tomatoes with green chilies (Rotel)
13 -
120 grams shredded Monterey Jack cheese
14 -
Fresh cilantro, for garnish
15 -
Sour cream, for serving
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until no longer pink. Add chopped onion and continue to sauté until translucent. Drain excess fat if necessary.
02 -
Stir in salt, black pepper, chili powder, cumin, dried cilantro, and cayenne pepper. Add minced garlic and cook for 1 minute until fragrant.
03 -
Pour in enchilada sauce and diced tomatoes with green chilies. Add frozen tortellini. Stir to combine fully.
04 -
Increase heat and bring mixture to a gentle boil. Reduce heat to medium-low, cover with a lid, and simmer for approximately 5 minutes, stirring once halfway, until tortellini is just tender.
05 -
Once pasta is cooked, gently stir the mixture. Sprinkle shredded Monterey Jack cheese evenly over the top. Cover with lid again or briefly broil until cheese is melted. Garnish with fresh cilantro and serve with sour cream.
# Notes:
01 -
For enhanced flavor, freshly grate the Monterey Jack cheese rather than using pre-shredded varieties.