Cheesy Beef Enchilada Tortellini (Print version)
A saucy skillet dinner with tender cheese tortellini, seasoned ground beef, enchilada sauce, salsa, corn, sour cream, and melted cheese.
# Ingredients:
For the pasta
01 -
20 oz (565 g) refrigerated cheese tortellini
02 -
Salt for the pasta water
For the beef enchilada sauce
03 -
1 tablespoon olive oil
04 -
1 lb (450 g) lean ground beef
05 -
1 small yellow onion, diced
06 -
3 cloves garlic, minced
07 -
1 tablespoon chili powder
08 -
1 teaspoon ground cumin
09 -
1/2 teaspoon dried oregano
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1/4 teaspoon black pepper
12 -
1 can (10 oz/283 g) red enchilada sauce
13 -
1 cup (240 ml) salsa
14 -
1/2 cup (120 ml) low-sodium beef broth
15 -
1 cup (165 g) frozen or canned corn, drained if canned
16 -
1/2 cup (120 g) sour cream
17 -
1 cup (115 g) shredded Monterey Jack cheese
18 -
1 cup (115 g) shredded cheddar cheese
For serving
19 -
2 tablespoons chopped fresh cilantro
20 -
2 green onions, thinly sliced
21 -
Lime wedges, optional
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the tortellini until just al dente according to the package directions, then drain well.
02 -
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef and onion, then cook for 6-7 minutes, breaking up the beef, until browned and no pink remains. Drain excess fat.
03 -
Add the garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 30 seconds, stirring constantly, until fragrant.
04 -
Stir in the enchilada sauce, salsa, beef broth, and corn. Bring to a simmer and cook for 4-5 minutes, until slightly thickened.
05 -
Reduce the heat to low. Stir in the sour cream, 1/2 cup Monterey Jack, and 1/2 cup cheddar until the sauce is creamy and smooth.
06 -
Add the drained tortellini to the skillet and fold gently until coated in sauce. Taste and adjust salt if needed.
07 -
Sprinkle the remaining Monterey Jack and cheddar over the top. Broil for 2-3 minutes, or cover the skillet over low heat until the cheese melts.
08 -
Top with cilantro and green onions. Serve hot with lime wedges if you like a brighter finish.
# Good to know:
01 -
Cook ground beef to 160°F for food safety.
02 -
Best served right after the cheese melts.
03 -
Use mild or hot enchilada sauce to control the heat level.