Description
Cheesy Beef Enchiladas Tortellini is a flavorful twist on traditional enchiladas, combining seasoned ground beef, black beans, and cheddar cheese tortellini baked in a rich enchilada sauce. This comforting casserole is topped with melted cheddar cheese and optionally garnished with fresh cilantro, making it a delicious and filling meal perfect for family dinners.
Ingredients
Scale
Beef Mixture
- 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
- Salt and pepper to taste
- Olive oil for cooking
Pasta & Assembly
- 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)
Instructions
- Sauté Onions: In a large skillet, heat about 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional 1 minute to release its aroma.
- Brown Ground Beef: Add the ground beef to the skillet and cook until browned, about 5-7 minutes. Drain any excess fat as needed.
- Combine Ingredients: Stir in the black beans, diced tomatoes with green chilies, and taco seasoning. Simmer for about 5 minutes, then season with salt and pepper to taste.
- Cook Tortellini: In a large pot, bring salted water to a boil. Add the cheese tortellini and cook according to the package instructions, about 3-5 minutes, until they float to the surface.
- Drain Tortellini: Drain the cooked tortellini and set them aside.
- Preheat Oven: Preheat your oven to 350°F (175°C) in preparation for baking the casserole.
- Combine Filling: In a large mixing bowl, combine the cooked tortellini with the beef mixture and gently fold them together to blend flavors evenly.
- Prepare Baking Dish: Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- Layer Mixture: Transfer the tortellini and beef mixture into the baking dish, spreading it out evenly.
- Add Sauce: Pour the remaining enchilada sauce evenly over the tortellini mixture for rich flavor.
- Top with Cheese: Sprinkle the shredded cheddar cheese generously on top to create a delicious cheesy crust.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 20 minutes to heat through and melt the cheese.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes, until the cheese is melted and bubbly with golden edges.
- Rest and Serve: Let the casserole cool for about 5 minutes before serving. Garnish with fresh cilantro and a dollop of sour cream if desired.
Notes
- You can substitute ground turkey for ground beef for a leaner option.
- Use gluten-free tortellini to make this recipe gluten-free.
- Adjust taco seasoning amount according to your preferred spice level.
- Fresh cilantro is optional but adds a nice fresh flavor as a garnish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
