Go Back
In the world of culinary fusion, few dishes manage to capture the imagination quite like Cheesy Beef Enchilada Tortellini. This innovative recipe marries the comforting essence of traditional Italian tortellini with the bold, vibrant flavors of Mexican enchiladas, creating a dish that is not only hearty and satisfying but also bursting with taste. The combination of cheese-filled pasta enveloped in a savory enchilada sauce presents a delightful twist on two beloved cuisines, making it a must-try for food enthusiasts and home cooks alike.

Cheesy Beef Enchilada Tortellini

Indulge in this cheesy beef enchilada tortellini dish that's a perfect blend of flavors and textures! Made with delicious cheese tortellini, seasoned ground beef, and black beans, this recipe comes together easily in just 30 minutes. Top it off with melty cheddar and Monterey Jack cheese for that extra gooey goodness. Serve garnished with fresh cilantro and a dollop of sour cream for a delightful meal the whole family will love!
Print Recipe Pin Recipe

Ingredients
  

8 oz cheese tortellini (fresh or frozen)

1 lb ground beef

1 medium onion, chopped

2 cloves garlic, minced

1 can (10 oz) red enchilada sauce

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 tsp cumin

1 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Cook the Tortellini: In a large pot, boil salted water and cook the tortellini according to package instructions. Drain and set aside.

    Brown the Beef: In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula. Drain any excess fat.

      Add Aromatics: Add the chopped onion and minced garlic to the skillet. Cook until the onion is soft and translucent, about 3-5 minutes.

        Combine Ingredients: Stir in the red enchilada sauce, black beans, corn, cooked tortellini, cumin, chili powder, salt, and black pepper. Cook on low heat for about 5 minutes, allowing the flavors to meld.

          Add Cheese: Remove from heat and stir in half of the cheddar and Monterey Jack cheese until melted and combined.

            Bake (optional): If desired, transfer the mixture to a greased baking dish, sprinkle the remaining cheese on top, and bake in a preheated oven at 375°F (190°C) for 15-20 minutes until bubbly and golden.

              Serve: Garnish with chopped cilantro and serve with a dollop of sour cream on top.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings