Description
Hearty Cheesy Beef Enchilada Tortellini, a comforting twist on a classic. Get easy steps for a flavorful weeknight meal, straight from my kitchen to yours.
Ingredients
Scale
- Pasta & Beef Base:
- 1 lb (450g) ground beef, 80/20 preferred
- 1 (19 oz / 540g) package cheese tortellini (fresh or frozen)
- 1 tbsp olive oil
- Enchilada Sauce & Flavor:
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 (28 oz / 794g) can red enchilada sauce
- 1 (14.5 oz / 411g) can diced tomatoes, undrained (fire-roasted if you like a smoky touch)
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Dairy & Toppings:
- 4 oz (113g) cream cheese, softened
- 1 cup (113g) shredded sharp cheddar cheese
- 1 cup (113g) shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (for serving)
- Optional Extras:
- Sliced green onions
- Pinch of cayenne pepper (for extra heat)
Instructions
- Brown the Beef & Aromatics:: Grab your biggest skillet, hon, and get that ground beef browning over medium-high heat. Break it up with a spoon, you know the drill. Once it’s all nicely browned, drain off any excess grease—nobody wants a greasy Cheesy Beef Enchilada Tortellini! Then, toss in your diced onion and minced garlic. Let them soften up, getting all fragrant and sweet for about 3-5 minutes. Oh, the smell at this stage is just divine, a real kitchen hug. I once forgot to drain the fat and my sauce was… well, let’s just say it wasn’t my finest moment.
- Build the Enchilada Sauce:: Now for the magic! Stir in your chili powder, cumin, and smoked paprika with the beef and onions. Let those spices toast for a minute, stirring constantly, to really wake up their flavors. It’ll smell amazing, honestly! Then, pour in the red enchilada sauce and the diced tomatoes. Give it a good stir, bring it to a simmer, and let it bubble gently for about 5-7 minutes. This lets all those flavors get to know each other. I didn’t expect that much depth from a canned sauce, but here we are!
- Add Creaminess & Tortellini:: Reduce the heat to low, then drop in your softened cream cheese. Stir, stir, stir until it’s completely melted and smooth, making that sauce wonderfully creamy. This is where the Cheesy Beef Enchilada Tortellini gets its luscious texture! Next, gently fold in your uncooked tortellini. Yes, uncooked! It’ll cook right in the sauce, soaking up all those delicious flavors. I’ve tried pre-cooking it, and it just gets mushy, so trust me on this one. Give it a good, gentle mix to coat everything.
- Layer with Cheese:: Time for the cheese, because what’s Cheesy Beef Enchilada Tortellini without it? Sprinkle about half of your shredded cheddar and Monterey Jack cheese blend over the tortellini mixture. Give it another gentle stir to distribute that cheesy goodness throughout the dish. This ensures every bite gets a bit of that melty, gooey cheese. I remember one time I just dumped all the cheese on top, and it created a solid lid, making it hard to mix later. Learn from my mistakes, friends!
- Bake Until Bubbly:: Transfer your glorious Cheesy Beef Enchilada Tortellini mixture to a baking dish. I usually use a 9×13 inch dish, but a slightly smaller one works too, just make sure it’s oven-safe. Top it with the remaining shredded cheese. Pop it into a preheated oven at 375°F (190°C) for about 20-25 minutes. You’re looking for that beautiful golden-brown, bubbly top. The smell of baking cheese and enchilada sauce filling your kitchen? Pure bliss, honestly.
- Rest & Serve:: Once it’s out of the oven, don’t just dive in immediately, even though I know you’ll want to! Let your Cheesy Beef Enchilada Tortellini rest for about 5-10 minutes. This helps the sauce thicken up a bit and prevents you from burning your tongue. Trust me, I’ve made that mistake more times than I can count. Garnish with fresh cilantro and a dollop of sour cream if you’re feeling fancy. It just looks so inviting, all bubbly and cheesy!