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Cheesy Beef Enchiladas Tortellini

A delightful twist on classic enchiladas, combining cheese tortellini with savory beef and a rich enchilada sauce topped with melted cheese.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Italian, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pound ground beef Juicy, tender, and perfect for sautéing.
  • 1 medium onion, diced Adds sweetness and crunch.
  • 2 cloves garlic, minced Infuses richness into the dish.
  • 1 can (15 oz) black beans, drained and rinsed Provides a hearty bite.
  • 1 can (10 oz) diced tomatoes with green chilies Adds a delightful tang.
  • 1 tablespoon taco seasoning Lends warmth and depth of flavor.
For the Pasta and Topping
  • 1 package (9 oz) cheese tortellini Soft and cheesy.
  • 2 cups shredded cheddar cheese Melty and rich for topping.
  • 1 cup enchilada sauce Wraps the dish in bold flavor.
  • 1/2 cup sour cream Served alongside.
  • to taste salt and pepper For seasoning.
  • to taste olive oil For sautéing.

Method
 

Preparation
  1. In a large skillet, heat a generous drizzle of olive oil over medium heat.
  2. Add the diced onion and sauté for about 3-4 minutes until translucent.
  3. Introduce the minced garlic and sauté for another minute.
  4. Add the ground beef, breaking it apart, and cook for 5-7 minutes until browned. Drain excess fat if necessary.
  5. Stir in the drained black beans and diced tomatoes along with the taco seasoning. Simmer for 5 minutes.
  6. In a pot, bring salted water to a boil and cook the cheese tortellini according to package instructions (3-5 minutes). Drain and set aside.
  7. Preheat the oven to 350°F (175°C).
Assembly
  1. In a mixing bowl, combine the cooked tortellini with the beef mixture.
  2. Spread a layer of enchilada sauce on the bottom of a baking dish, add the tortellini mixture, and pour the remaining sauce on top.
  3. Sprinkle shredded cheddar cheese generously on top.
Baking
  1. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Notes

Allow the dish to rest for a few minutes post-baking for easier serving. Customize the spiciness level of the enchilada sauce based on personal preference.