Cheesy Beef Enchilada Tortellini
A bold, cozy, and fulfilling dish that combines rich ground beef, cheesy tortellini, and creamy enchilada sauce for a perfect weeknight meal.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 package refrigerated cheese tortellini (9 ounce) Can substitute with frozen tortellini, adding an extra minute to cooking time.
- 1 can red enchilada sauce (10 ounce) Using store-brand is cost-effective.
- 1/2 cup cream cheese Can use low-fat or substitute with Greek yogurt.
- 1 cup shredded mozzarella cheese
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder Adjust for heat preference.
- 1/2 teaspoon ground cumin
- to taste Salt and pepper
- optional Fresh cilantro, for garnish
Instructions
Cooking the Beef
- In a large skillet, cook the ground beef with the diced onion and minced garlic over medium heat until the beef is browned.
- Drain any excess fat. Loosen any stuck bits with a splash of water.
Seasoning the Beef
- Stir in the chili powder, cumin, salt, and pepper until well-seasoned.
- Taste and adjust the seasoning as needed.
Cooking the Tortellini
- Cook the tortellini in a separate pot according to package instructions, then drain and set aside.
- Tip: Reserve a bit of pasta water if you want a silkier sauce.
Creating the Creamy Sauce
- Add the red enchilada sauce and cream cheese to the seasoned beef mixture.
- Stir until the cream cheese has melted and the sauce is creamy and smooth.
Combining the Dish
- Gently fold the cooked tortellini into the beef and sauce mixture until evenly coated.
Finishing Touches
- Sprinkle the shredded mozzarella cheese over the top, cover, and let it melt for 2-3 minutes.
Serving
- Garnish with fresh cilantro and serve warm.
Notes
Use a skillet with a lid for faster melting. This dish can be made ahead by preparing the beef-sauce step and refrigerating for up to 2 days.