Cheesy Beef Enchilada Tortellini (Printable Version)
One-pan skillet with beef, enchilada sauce, tender tortellini, and melted Monterey Jack cheese in 25 minutes.
# Ingredients:
→ Meat and Aromatics
01 -
450 grams ground beef (80-85% lean)
02 -
1 medium onion, finely chopped (about 150 grams)
03 -
2 cloves garlic, minced
→ Spices
04 -
1 teaspoon salt
05 -
0.5 teaspoon ground black pepper
06 -
1 teaspoon chili powder
07 -
0.5 teaspoon ground cumin
08 -
0.5 teaspoon dried cilantro
09 -
0.125 teaspoon cayenne pepper
→ Sauces and Canned Goods
10 -
240 milliliters mild enchilada sauce
11 -
425 grams canned Rotel diced tomatoes with green chilies
→ Pasta
12 -
450 grams frozen cheese or spinach tortellini
→ Dairy
13 -
150 grams shredded Monterey Jack cheese
14 -
120 grams sour cream for garnish
→ Garnishes
15 -
Fresh cilantro leaves for optional topping
# Steps:
01 -
Heat a large skillet over medium-high heat. Add ground beef and chopped onion, stirring frequently until the beef is fully browned and the onion is soft. Drain excess grease carefully to maintain balanced flavor.
02 -
Return the skillet to heat and sprinkle with salt, pepper, chili powder, cumin, dried cilantro, and cayenne pepper. Add minced garlic and stir for one minute to release aromas and develop the sauce base.
03 -
Pour enchilada sauce and canned Rotel over the meat mixture. Add frozen tortellini directly from the package and gently stir to coat. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for five minutes, stirring halfway to prevent sticking.
04 -
Remove the lid and stir the mixture to combine. Evenly sprinkle shredded Monterey Jack cheese on top. Cover again or place under a broiler briefly until the cheese melts completely. Allow to rest for a few minutes to thicken the sauce before serving.
05 -
Serve hot with a dollop of sour cream and optional fresh cilantro garnish to balance heat and add freshness.
# Notes:
01 -
Stir halfway through cooking the pasta to avoid sticking. Use freshly grated cheese for best melt and texture. Leftovers keep well refrigerated up to three days; reheat gently with added liquid to maintain creaminess.