Description
A quick and easy recipe for Cheesy Beef Enchilada Tortellini that combines ground beef, cheese tortellini, and enchilada sauce for a delicious meal.
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 ounces) red enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 cup shredded cheddar cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute.
- Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Bring to a simmer and let cook for 5 minutes.
- Meanwhile, cook the cheese tortellini according to package instructions. Drain and add to the skillet with the beef mixture. Stir to combine.
- Sprinkle shredded cheddar cheese on top and cover the skillet. Let it cook for an additional 2-3 minutes until the cheese is melted.
- Serve warm, garnished with fresh cilantro if desired.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the beef mixture.
- Substitute ground turkey or chicken for a leaner option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg