Cheesy Beef Enchiladas Tortellini Recipe
Cheesy Beef Enchiladas Tortellini combines the hearty flavors of classic beef enchiladas with tender cheese tortellini, creating a comforting and satisfying twist on traditional Mexican-inspired dishes. This recipe features a savory ground beef and black bean filling, rich enchilada sauce, and melted cheddar cheese all baked to perfection, offering a delicious fusion of textures and flavors perfect for family dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American Fusion
Ingredients
Scale
Meat and Vegetables
- 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
Cheese and Dairy
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
Carbohydrates and Pasta
- 1 package (9 oz) cheese tortellini
Other Ingredients
- 1 tablespoon taco seasoning
- 1 cup enchilada sauce
- Olive oil for cooking
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (optional for garnish)
Instructions
- Sauté Onions: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Cook Ground Beef: Add the ground beef to the skillet, breaking it up with a wooden spoon. Season with salt, pepper, and taco seasoning. Cook for 6-8 minutes until browned and fully cooked.
- Simmer with Beans and Tomatoes: Stir in black beans and diced tomatoes with green chilies. Let the mixture simmer for 5 minutes to meld flavors. Remove from heat and set aside.
- Cook Tortellini: Bring a large pot of salted water to a boil. Add cheese tortellini and cook 3-5 minutes until they float to the top. Drain and toss with a little olive oil to prevent sticking. Set aside.
- Combine Filling: In a large bowl, mix the beef mixture with cooked tortellini. Fold in 1 cup shredded cheddar cheese and half the enchilada sauce until well combined.
- Preheat Oven: Preheat oven to 350°F (175°C).
- Prepare Baking Dish: Spread a thin layer of remaining enchilada sauce on the bottom of a 9×13 inch baking dish to prevent sticking.
- Fill and Roll Enchiladas: Spoon a generous amount of the beef and tortellini mixture onto the center of a tortilla. Roll tightly and place seam-side down in the baking dish. Repeat until filling is used.
- Add Sauce and Cheese: Pour remaining enchilada sauce evenly over enchiladas. Sprinkle remaining shredded cheddar cheese on top.
- Bake Covered: Cover dish with aluminum foil and bake for 20 minutes.
- Bake Uncovered: Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden brown.
- Cool and Serve: Let cool for 5 minutes before serving. Drizzle with sour cream and garnish with chopped cilantro if desired.
Notes
- Use fresh or store-bought tortillas for assembling the enchiladas as the base, which was implied though not listed in the ingredients.
- Adjust spice level by choosing mild or hot enchilada sauce based on preference.
- For extra richness, add a sprinkle of Mexican blend cheese along with cheddar.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated.
- Serve with Mexican rice or salad for a complete meal.
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