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Cheesy Beef Enchiladas Tortellini brings together everything I love in comfort food hearty ground beef melding with tender cheese tortellini while getting a zesty lift from enchilada sauce and gooey cheddar. This recipe turns classic enchiladas upside down with a pasta twist and always disappears fast on family nights.
The first time I made this I was skeptical about pairing tortellini with beef and enchilada sauce but my family devoured it on a rainy evening and now it is on our regular rotation.
Ingredients
- Ground beef: choose lean for less grease and hearty flavor
- Medium onion: diced because onion builds the flavor foundation
- Garlic: fresh is best for deeper aroma
- Black beans: canned and rinsed for protein and richness
- Diced tomatoes with green chilies: add tang and mild heat
- Taco seasoning: choose your favorite for Tex Mex flair
- Cheese tortellini: look for a quality brand with plenty of cheese filling
- Shredded cheddar cheese: sharp cheddar for maximum melt
- Enchilada sauce: choose red for classic taste and check for minimal additives
- Sour cream: for creaminess at the end
- Fresh cilantro: optional but it brings a pop of color and herbal freshness
- Salt and pepper: season throughout to build layers of flavor
- Olive oil: helps everything cook evenly
Step-by-Step Instructions
- Prepare the Aromatics:
- Heat about a tablespoon of olive oil in a large skillet over medium heat. Once hot add the diced onion and cook for three to four minutes stirring regularly until the onion starts to soften and turns translucent which builds the base flavor.
- Add the Garlic:
- Add minced garlic to the skillet and stir constantly for one minute. This develops the deep aroma without letting the garlic burn.
- Brown the Beef:
- Add the ground beef to the skillet. Break up the meat with a spatula and cook over medium heat for about five to seven minutes until it is browned and cooked through with no pink remaining. Drain extra fat for less greasiness.
- Simmer the Filling:
- Stir in black beans the entire can of diced tomatoes with their liquid and the taco seasoning. Mix everything together thoroughly and let simmer for five minutes to let flavors meld. Season with salt and pepper to your preference.
- Boil the Tortellini:
- Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package until they float to the top which usually takes three to five minutes. Drain right away and avoid overcooking because they will bake again.
- Combine Pasta and Filling:
- In a large mixing bowl gently fold together the cooked tortellini with the beef mixture making sure to coat the pasta without breaking it apart.
- Layer in Sauce:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Spread a thin layer of enchilada sauce in the bottom of a nine by thirteen inch baking dish to prevent sticking.
- Assemble and Top:
- Spoon the tortellini and beef filling into the dish and spread it out evenly. Pour the remaining enchilada sauce over the top making sure everything is covered. Then top generously with shredded cheddar cheese.
- Bake and Finish:
- Cover the dish with foil and bake for twenty minutes. Remove the foil and bake for another ten to fifteen minutes until the cheese is bubbling and golden at the edges. Let cool for about five minutes before serving for easier slicing.
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My favorite ingredient here is cheese tortellini. Swapping tortillas for pillowy pasta brings a playful twist that wins over even the pickiest eaters. My youngest always asks for extra cheese on top and loves helping sprinkle the cheddar before baking.
Storage Tips
This dish stores beautifully in the fridge tightly covered for up to three days. To reheat I prefer using the oven to maintain the gooey texture but the microwave works in a pinch. It also freezes well just portion into single servings for quick lunches.
Ingredient Substitutions
Swap ground turkey or chicken for beef to lighten things up. Use kidney or pinto beans instead of black for a different flavor. If you want a spicy punch add diced jalapenos or switch to pepper jack cheese.
Serving Suggestions
Top with fresh chopped cilantro or green onions for brightness. A dollop of sour cream or a drizzle of hot sauce is great on each portion. Serve with a crisp salad or roasted veggies for a full meal.
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Cultural Context
This recipe marries Italian and Tex Mex comfort food in a way that is all about fun family cooking. Tortellini bakes are an Italian American staple while enchilada sauce and taco spices bring a familiar southwestern flair.
Recipe FAQs
- → Can I use ground turkey instead of beef?
Yes, ground turkey works well and creates a lighter version while still providing plenty of flavor and heartiness.
- → Is it possible to make this dish ahead of time?
Absolutely. Assemble the dish up to baking, cover tightly, and refrigerate for up to 24 hours. Bake just before serving.
- → What are some veggie additions or swaps?
Try adding bell peppers, corn, or zucchini for extra color and nutrition. You can also substitute the black beans with pinto beans.
- → How can I make it spicier?
Use spicy taco seasoning or diced jalapeños, or swap in hot enchilada sauce to give the dish more heat.
- → What type of cheese works best for the topping?
Shredded cheddar is classic, but a blend with Monterey jack or pepper jack adds creaminess and a little kick.
- → How do I store leftovers?
Place any cooled leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently for best texture.