Description
This Cheesy Beef Enchiladas Tortellini recipe combines the comforting flavors of ground beef, black beans, and cheese tortellini baked in a rich enchilada sauce and topped with melted cheddar cheese. It’s a fusion dish that offers a satisfying and hearty meal perfect for family dinners or gatherings.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Olive oil for cooking (about 1 tablespoon)
Pasta and Cheese
- 1 package (9 oz) cheese tortellini
- 2 cups shredded cheddar cheese
Sauce and Garnish
- 1 cup enchilada sauce
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped (optional for garnish)
Instructions
- Sauté Onion: In a large skillet, heat about 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
- Cook Ground Beef: Add the ground beef to the skillet. Cook until browned, about 5-7 minutes, breaking it apart as it cooks. Drain excess fat if necessary.
- Combine Ingredients: Stir in the black beans, diced tomatoes with green chilies, and taco seasoning. Let the mixture simmer for about 5 minutes to meld the flavors. Season with salt and pepper to taste.
- Cook Tortellini: In a large pot, bring salted water to a boil. Add the cheese tortellini and cook according to package instructions, about 3-5 minutes or until they float to the surface.
- Drain Tortellini: Drain the cooked tortellini well and set aside.
- Preheat Oven: Preheat your oven to 350°F (175°C) for baking.
- Mix Tortellini with Beef Filling: In a large mixing bowl, combine the cooked tortellini with the beef and bean mixture. Gently fold together until evenly mixed.
- Prepare Baking Dish: Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- Transfer Mixture: Pour the tortellini and beef mixture into the baking dish, spreading it out evenly.
- Add Sauce: Pour the remaining enchilada sauce evenly over the tortellini mixture.
- Top with Cheese: Sprinkle the shredded cheddar cheese generously on top to create a cheesy crust.
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Uncover and Continue Baking: Remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and golden.
- Cool and Serve: Let the enchiladas cool for about 5 minutes before serving to allow flavors to set. Garnish with chopped fresh cilantro and serve with a dollop of sour cream if desired.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Adjust the level of spiciness by using mild or hot enchilada sauce depending on preference.
- For a gluten-free version, use gluten-free tortellini or substitute with rice or corn pasta.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Add extra vegetables like bell peppers or corn to increase the nutritional value and flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American Fusion
