Description
Cheesy Beef Enchiladas Tortellini is a delightful fusion dish combining tender cheese-filled tortellini with savory ground beef and rich enchilada sauce. This comforting and flavorful recipe offers a unique twist on classic enchiladas by incorporating pasta, perfect for family dinners or casual gatherings.
Ingredients
Scale
For the Tortellini Filling
- 12 oz cheese tortellini, cooked according to package instructions
- 1 lb ground beef
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 2 cloves garlic, minced
For the Sauce and Assembly
- 2 cups enchilada sauce (store-bought or homemade)
- 8 small flour tortillas
- 1/2 cup sour cream (optional)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- Prepare the filling: In a large skillet, heat olive oil over medium heat. Add diced onions and garlic; sauté until translucent and fragrant, about 3-4 minutes. Add ground beef and cook until browned and cooked through, breaking it apart with a spoon. Season with salt and pepper to taste. Remove from heat.
- Cook the tortellini: Meanwhile, cook cheese tortellini according to package instructions until al dente. Drain and set aside.
- Combine filling: In a large bowl, mix the cooked ground beef mixture with the cooked tortellini and shredded cheddar cheese until well combined.
- Assemble the enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce at the bottom of a baking dish. Take each tortilla and spoon a portion of the tortellini and beef mixture onto it. Roll up the tortillas tightly and place them seam side down in the baking dish.
- Add sauce and bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle extra shredded cheese on top if desired. Cover with foil and bake for 20 minutes. Then remove foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly browned.
- Serve: Garnish with fresh cilantro and a dollop of sour cream if using. Serve hot with optional sides like a fresh salad or guacamole.
Notes
- You can substitute ground beef with shredded chicken or a vegetarian protein like black beans and corn for variation.
- Use corn tortillas for a gluten-free alternative if needed.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adjust the level of enchilada sauce based on your preference for sauciness.
