Description
This Beef Enchilada Tortellini recipe combines savory ground beef with classic enchilada flavors, tender cheese tortellini, and a double cheese topping. It’s a delicious fusion of Mexican-inspired spices with Italian pasta, baked to bubbly perfection for a comforting and flavorful meal.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 cup corn (frozen or canned)
- 1/4 cup chopped cilantro
Seasonings and Sauces
- 1 packet taco seasoning
- 1 can (15 ounces) enchilada sauce
- 1 can (14 ounces) diced tomatoes, drained
- Salt and pepper to taste
Pasta and Cheese
- 8 ounces cheese tortellini
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Other
- 2 tablespoons olive oil
Instructions
- Heat the skillet: In a large skillet, heat olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté onions: Add the diced onion and cook for about 3-4 minutes until softened and translucent, building the flavor base.
- Add garlic: Stir in minced garlic and cook for an additional minute until fragrant, enhancing the aroma and taste.
- Cook ground beef: Increase heat to medium-high, add ground beef, and cook until browned and crumbly. Drain excess fat to avoid greasiness.
- Mix seasoning and sauce: Stir in the taco seasoning, enchilada sauce, and drained diced tomatoes, ensuring everything is well combined.
- Add corn and simmer: Incorporate the corn into the mixture and let it simmer on low heat for about 5 minutes to meld flavors.
- Cook tortellini: While sauce simmers, cook cheese tortellini according to package instructions. Drain and set aside.
- Preheat oven: Heat oven to 375°F (190°C) to prepare for baking the assembled dish.
- Combine tortellini and beef mixture: Gently fold cooked tortellini into the beef and sauce blend, ensuring even coating without breaking pasta.
- Transfer to baking dish: Spoon the combined mixture into a suitable baking dish for cooking in the oven.
- Add cheese topping: Evenly sprinkle shredded cheddar and Monterey Jack cheese over the top for a melty, golden crust.
- Bake the dish: Bake in the preheated oven for 10-15 minutes until the cheese is bubbly and golden brown.
- Garnish: Remove from oven and garnish with freshly chopped cilantro for a fresh and vibrant finish.
- Serve hot: Serve the Beef Enchilada Tortellini hot and enjoy this hearty, flavorful meal.
Notes
- Use freshly shredded cheese rather than pre-shredded for better melting and flavor.
- Drain canned tomatoes well to prevent excess moisture in the dish.
- Frozen corn should be thawed and drained before adding.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For extra spice, add a pinch of cayenne pepper or hot sauce along with the taco seasoning.
