Description
A quick and delicious one-pan meal that combines the rich flavors of beef enchiladas with cheesy tortellini, perfect for busy weeknights.
Ingredients
Scale
- 1 lb lean ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10 oz) can enchilada sauce (red or green)
- 1 (14 oz) can diced tomatoes
- 1 tsp chili powder
- ½ tsp ground cumin
- 20 oz cheese tortellini (fresh or frozen, thawed)
- 1 cup shredded cheddar or Mexican blend cheese
- Salt and pepper to taste
- 2 tbsp fresh cilantro, chopped (for garnish)
- ¼ cup sour cream (for serving)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Stir in garlic and cook for 30 seconds. Add ground beef, season lightly with salt, and cook until browned. Drain excess fat.
- Stir in enchilada sauce, diced tomatoes, chili powder, and cumin. Simmer for 5 minutes to let flavors blend.
- Pour tortellini into the skillet with ½ cup water. Stir gently, cover, and cook 8-10 minutes until pasta is tender.
- Reduce heat to low, sprinkle shredded cheese on top, and cover again for 2-3 minutes until gooey and melted.
- Spoon into bowls and top with sour cream and cilantro. Serve warm.
Notes
For extra creaminess, you can stir in some cream cheese before adding the tortellini.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg