Description
This recipe offers a delicious twist on classic comfort food by combining cheesy beef enchiladas with tortellini. It’s a flavorful and satisfying dish perfect for a weeknight meal.
Ingredients
Scale
- 1 pound ground beef
- 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
- 1 package (9 oz) cheese tortellini
- 2 cups shredded cheddar cheese
- 1 cup enchilada sauce
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped (optional for garnish)
- Salt to taste
- Pepper to taste
- Olive oil for cooking
Instructions
- In a large skillet, heat about 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
- Next, add the ground beef to the skillet. Break it up with a spatula and cook until it’s browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
- Once the beef is cooked, stir in the black beans, diced tomatoes with green chilies, and taco seasoning. Mix everything well and let it simmer for about 5 minutes. Season with salt and pepper to taste.
- In a large pot, bring salted water to a boil. Once boiling, add the cheese tortellini and cook according to the package instructions, usually about 3-5 minutes until they float to the top.
- Once cooked, drain the tortellini and set them aside. Be careful not to overcook them, as they will continue to cook slightly when we assemble everything.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked tortellini with the beef filling. Gently fold everything together until the tortellini are well coated with the beef mixture.
- In a 9×13 inch baking dish, spread a thin layer of enchilada sauce on the bottom.
- Using a spoon, carefully transfer the tortellini and beef mixture into the baking dish, spreading it evenly across the dish.
- Pour the remaining enchilada sauce over the top of the tortellini mixture, ensuring it’s well covered.
- Sprinkle the shredded cheddar cheese generously over the top.
- Cover the baking dish with aluminum foil to prevent the cheese from burning.
- Place the baking dish in the preheated oven and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
- Once done, remove the dish from the oven and let it cool for about 5 minutes before serving.
Notes
- You can adjust the amount of taco seasoning to your preference.
- For extra spice, add a pinch of red pepper flakes to the beef mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg