Cheesy Beef Enchiladas Tortellini
If you’re on the hunt for a delightful fusion dish, you’re in for a treat with Cheesy Beef Enchiladas Tortellini. I first stumbled upon this recipe during a chaotic weeknight when time was short, but deliciousness was a must. It combines the comforting qualities of pasta with the robust flavors of enchiladas, making it an instant family favorite. Whether it’s a busy Tuesday or a relaxed Sunday family dinner, this dish is sure to impress!
Why you’ll love this dish
What makes Cheesy Beef Enchiladas Tortellini so special? For starters, it merges two culinary worlds—Mexican and Italian—into one hearty casserole. This means you get the chewy goodness of cheese tortellini, the savory depth of beef, and the zesty kick from enchilada sauce without spending hours in the kitchen. Perfect for those weeknight dinners when you want to keep things simple yet satisfying, your family will eagerly ask for seconds!
“This recipe has become a staple in our home! The kids love it, and it’s quick enough for busy nights.” — Sarah K.
Step-by-step overview
Here’s a brief look at how to prepare this mouthwatering dish. You’ll start by sautéing your vegetables, then cooking the beef and mixing in those flavorful ingredients. Once that’s ready, it’s time to cook the tortellini and combine everything in a baking dish. A sprinkle of cheese followed by a nice bake in the oven completes the dish. Easy peasy, right?
What you’ll need
Gather these items for your Cheesy Beef Enchiladas Tortellini:
- 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
- 1 package (9 oz) cheese tortellini
- 2 cups shredded cheddar cheese
- 1 cup enchilada sauce
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped (optional for garnish)
- Salt and pepper to taste
- Olive oil for cooking
You can also swap ground beef with ground turkey or even black beans for a vegetarian version, making this dish versatile for everyone!
Directions to follow
- Sauté Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add Garlic: Mix in the minced garlic and cook for an additional minute until fragrant.
- Cook the Beef: Add the ground beef and break it apart as you cook, allowing it to brown evenly for about 5-7 minutes. Drain any excess fat if needed.
- Mix Ingredients: Stir in the black beans, diced tomatoes, and taco seasoning. Let it all simmer for about 5 minutes. Don’t forget to season with salt and pepper to taste.
- Cook Tortellini: In another pot, bring salted water to a boil and cook the cheese tortellini according to package instructions, usually about 3-5 minutes.
- Combine: Once cooked, drain the tortellini and set aside. Preheat your oven to 350°F (175°C). In a large bowl, combine the cooked tortellini with the beef mixture until well coated.
- Layer in Baking Dish: Spread a thin layer of enchilada sauce at the bottom of a 9×13 inch baking dish. Add the tortellini and beef mixture, spreading evenly.
- Top it Off: Pour the remaining enchilada sauce over the top and generously sprinkle cheddar cheese.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly.
Pro tip: Don’t skimp on the cilantro—sprinkling some fresh leaves on top right before serving can elevate the dish with a burst of flavor!
Best ways to enjoy it
Cheesy Beef Enchiladas Tortellini is fantastic on its own, but there are plenty of ways to enhance your meal experience. Pair it with a fresh side salad or some crispy tortilla chips for added crunch. For a complete Mexican flair, consider serving it with guacamole and a tangy pico de gallo.
Storage and reheating tips
Leftovers? Yes, please! To keep your Cheesy Beef Enchiladas Tortellini fresh, store them in an airtight container in the refrigerator. They’ll last up to 3-4 days. Reheat in the oven or microwave until heated through, ensuring the cheese remains melty and delicious. If you want to save it for a later date, you can freeze it before baking—just wrap it tightly in foil or plastic wrap for up to 3 months.
Helpful cooking tips
- Ensure Flavor: Don’t rush the sautéing process for the onions and garlic; it enhances the overall flavor.
- Cheese Variations: Try mixing different cheeses like Monterey Jack or Pepper Jack for a spicy kick.
- Make Ahead: Prepare it in advance and refrigerate before baking. Just pop it in the oven when you’re ready to eat!
Creative twists
Feel like experimenting? Here are some ideas to switch things up:
- Vegetarian Option: Replace ground beef with roasted vegetables or only & use extra beans.
- Spicy Kick: Add jalapeños or a splash of your favorite hot sauce to amp up the heat.
- Creamy Addition: Fold in some cream cheese for an even creamier texture.
Common questions
How long does it take to prepare?
The total time for this recipe is about 45 minutes, from start to finish.
Can I use a different type of pasta?
Absolutely! You can substitute the tortellini with any pasta you like, although the texture may vary.
How do I store leftovers safely?
Store in an airtight container in the refrigerator for up to 4 days. Make sure to reheat thoroughly to a safe internal temperature of 165°F.
Now that you’ve got the scoop, you’re all set to whip up this cheesy delight! Enjoy every cheesy bite of Cheesy Beef Enchiladas Tortellini!
Cheesy Beef Enchiladas Tortellini
Ingredients
Method
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Mix in the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef and break it apart as you cook, allowing it to brown evenly for about 5-7 minutes. Drain any excess fat if needed.
- Stir in the black beans, diced tomatoes, and taco seasoning. Let it all simmer for about 5 minutes. Season with salt and pepper to taste.
- In another pot, bring salted water to a boil and cook the cheese tortellini according to package instructions, usually about 3-5 minutes.
- Once cooked, drain the tortellini and set aside. Preheat your oven to 350°F (175°C). In a large bowl, combine the cooked tortellini with the beef mixture until well coated.
- Spread a thin layer of enchilada sauce at the bottom of a 9×13 inch baking dish. Add the tortellini and beef mixture, spreading evenly.
- Pour the remaining enchilada sauce over the top and generously sprinkle cheddar cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly.
