Cheesy Beef Enchilada Tortellini
This cheesy beef enchilada tortellini brings together tender tortellini, savory ground beef, and a rich enchilada sauce for a creamy, comforting one-pot meal done in 25 minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 12 oz cheese filled tortellini refrigerated, frozen or dried
- 1 lb ground beef lean
- 1 cup onion diced
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 0.5 teaspoon oregano dried
- 10 oz enchilada sauce
- 1 cup salsa
- 15 oz corn canned, drained
- 1.5 cups Mexican 3 cheese blend shredded
- 0.33 cup sour cream
- 2 tablespoon cilantro freshly chopped, optional
Instructions
Instructions
- Cook the tortellini according to the package directions. Drain and set aside.
- In a large skillet over medium heat, cook ground beef and diced onion until beef is browned and onion is soft, about 7–8 minutes. Drain excess fat.
- Add chili powder, garlic salt, cumin, and oregano to the pan. Cook for 1–2 minutes, stirring to combine.
- Pour in the enchilada sauce, salsa, and drained corn. Mix well and bring to a simmer.
- Add the cooked tortellini. Stir gently to coat pasta in the sauce. Let it heat for about 5 minutes.
- Stir in shredded cheese and sour cream until smooth and creamy. Garnish with chopped cilantro and serve.
Notes
To keep leftovers fresh, store in airtight containers. Reheat gently on the stove or microwave, adding a splash of water to keep the sauce creamy.