Description
These Cheesy Beef Enchiladas Tortellini combine all the flavors of classic beef enchiladas with the convenience of cheese-filled tortellini, creating a delicious Tex-Mex fusion dish that is sure to become a family favorite.
Ingredients
Scale
For the Beef Mixture:
- 1 lb ground beef
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1/2 cup water
- 1 (10 oz) can red enchilada sauce
- 1/2 cup salsa
- 1/2 cup sour cream
For the Tortellini:
- 1 (20 oz) package refrigerated cheese tortellini
For Assembly:
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Chopped green onions and cilantro for garnish (optional)
Instructions
- Cook the Beef: In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess fat. Stir in taco seasoning and water, then simmer for 2–3 minutes until thickened.
- Combine Ingredients: Add enchilada sauce, salsa, and sour cream to the skillet, stirring until combined.
- Cook the Tortellini: Meanwhile, cook the tortellini according to package instructions, then drain. Add the cooked tortellini to the beef mixture and stir to coat.
- Add Cheese and Garnish: Sprinkle cheddar and Monterey Jack cheeses evenly over the top, cover the skillet with a lid, and cook over low heat for 3–4 minutes until the cheese is melted. Garnish with green onions and cilantro if desired, and serve hot.
Notes
- You can use frozen tortellini instead of refrigerated—just cook a few extra minutes.
- For added heat, mix in chopped jalapeños or use hot enchilada sauce.
- This dish makes great leftovers and reheats well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg
