Description
A comforting fusion of Mexican and Italian flavors — tender cheese tortellini tossed in a rich, cheesy beef enchilada sauce for a hearty, crowd-pleasing one-pan dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10-ounce) can red enchilada sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 cup shredded Mexican blend cheese (or cheddar cheese)
- ½ cup sour cream
- 2 tablespoons chopped fresh cilantro (for garnish)
- Optional toppings: sliced olives, diced jalapeños, green onions
Instructions
- In a large skillet, heat olive oil over medium heat. Add ground beef and diced onion, cooking until beef is browned and onions are soft. Drain excess grease.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in enchilada sauce, diced tomatoes, chili powder, cumin, paprika, salt, and black pepper. Bring to a simmer.
- Add cheese tortellini directly to the skillet. Stir to coat with sauce and cover with a lid. Cook for 6–8 minutes, stirring occasionally, until tortellini is tender and heated through.
- Reduce heat to low and stir in sour cream and half of the shredded cheese until creamy and melted.
- Sprinkle the remaining cheese on top, cover for 1–2 minutes until melted.
- Garnish with fresh cilantro and desired toppings before serving.
Notes
- Use spicy enchilada sauce or add diced jalapeños for a kick.
- Substitute ground turkey or chicken for a leaner version.
- This dish reheats beautifully — add a splash of milk or broth to loosen the sauce when reheating.
- Serve with tortilla chips, avocado slices, or a side salad for a complete meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Italian Fusion