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Cheesy Beef Enchiladas Tortellini

A comforting and hearty meal combining enchiladas and cheesy tortellini, filled with savory ground beef and topped with gooey cheddar cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 pound ground beef Lean ground beef is recommended.
  • 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 Adjust for spice preference.
  • 1 package (9 oz) cheese tortellini Can substitute with other stuffed pasta.
  • 2 cups shredded cheddar cheese Mix with other cheeses for variation.
  • 1 cup enchilada sauce
  • 1/2 cup sour cream For serving
  • 1/4 cup fresh cilantro, chopped Optional for garnish.
  • Salt and pepper to taste
  • 1 tablespoon olive oil For cooking

Method
 

Preparation
  1. In a large skillet, heat about 1 tablespoon of olive oil over medium heat.
  2. Add the diced onion and sauté for about 3-4 minutes until translucent.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Add the ground beef, breaking it up as it cooks, until browned, about 5-7 minutes. Drain excess fat if needed.
  5. Stir in black beans, diced tomatoes, and taco seasoning; simmer for 5 minutes. Season with salt and pepper.
  6. Meanwhile, in a large pot, bring salted water to a boil. Cook cheese tortellini according to package instructions, about 3-5 minutes. Drain and set aside.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine cooked tortellini with the beef mixture, coating well.
  3. Spread a thin layer of enchilada sauce in a 9x13 inch baking dish.
  4. Carefully transfer the tortellini and beef mixture into the dish.
  5. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheddar cheese.
  6. Cover the dish with aluminum foil and bake for 20 minutes.
  7. Remove the foil and bake for another 10-15 minutes, until cheese is melted and bubbly.
  8. Let the dish cool for 5 minutes before serving.

Notes

Serve hot from the oven. Garnish with chopped fresh cilantro or a dollop of sour cream. Pair with a fresh salad or warm tortilla chips. Store leftovers in an airtight container in the refrigerator for up to 3 days.