Description
A delicious fusion of cheesy beef enchiladas and tortellini, combining savory flavors with a creamy texture for a satisfying meal.
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can enchilada sauce
- 1 (14 oz) can diced tomatoes, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (9 oz) package refrigerated cheese tortellini
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent.
- Stir in the enchilada sauce, diced tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Simmer for 5 minutes.
- Add the cheese tortellini to the skillet and stir to combine. Cover and cook for 10 minutes, or until the tortellini is tender.
- Stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy.
- Remove from heat and stir in the sour cream until well combined.
- Garnish with chopped fresh cilantro before serving.
Notes
- For a spicier dish, add more chili powder or a dash of hot sauce.
- Use fresh tortellini for the best texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Italian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Cheesy Beef Enchilada Tortellini, fusion recipe, easy dinner