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Savory Cheesy Beef Enchilada Tortellini Recipe in 25 Minutes

Quick and Indulgent Savory Cheesy Beef Enchilada Tortellini Recipe

A delightful Savory Cheesy Beef Enchilada Tortellini Recipe in 25 minutes, perfectly blending Italian and Mexican flavors.
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Course: Dinner
Cuisine: Italian, Mexican
Keyword: comfort food, Dinner in 25 Minutes, family-friendly, Quick Recipe, Savory Cheesy Beef Enchilada Tortellini
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 450kcal

Equipment

  • Large skillet

Ingredients

For the Beef Filling

  • 1 pound Ground Beef Opt for lean ground beef for fewer calories.
  • 1 medium Chopped Onion Yellow or white onions work best.
  • 2 cloves Minced Garlic Freshly minced for flavor boost.
  • 1 teaspoon Salt Adjust according to preference.
  • 1 teaspoon Pepper Freshly ground for added zest.
  • 1 tablespoon Chili Powder Choose your favorite blend.
  • 1 teaspoon Cumin Earthy notes pair well with enchilada flavors.
  • 1 teaspoon Dried Cilantro For a hint of freshness.
  • 1/4 teaspoon Cayenne Adjust to your heat tolerance.

For the Tortellini Dish

  • 1 package Frozen Tortellini Use any filling you like.
  • 1 can Mild Enchilada Sauce The star ingredient for comforting flavors.
  • 1 can Rotel Canned blend of tomatoes and green chiles.
  • 1 cup Shredded Monterey Jack Cheese Perfect for melting.

For Serving

  • 1/2 cup Sour Cream Adds a creamy texture that balances the spice.
  • Fresh Cilantro (optional) For a pop of color and freshness.

Instructions

Cooking Instructions

  • In a large skillet over medium-high heat, cook ground beef and chopped onion until browned and the onion is translucent, about 5-7 minutes. Drain any excess grease.
  • Stir in salt, pepper, chili powder, cumin, dried cilantro, cayenne, and minced garlic. Cook for an extra minute to let the spices bloom.
  • Pour in the mild enchilada sauce, add Rotel and frozen tortellini. Stir to coat everything evenly. Bring to a boil, then reduce heat to medium-low.
  • Cover and cook for 5 minutes, stirring halfway through.
  • Mix in shredded Monterey Jack cheese. Cover or broil for a couple of minutes until cheese is melted and bubbling.
  • Spoon portions onto plates, garnishing with fresh cilantro and a dollop of sour cream.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water.

Nutrition

Serving: 1bowl | Calories: 450kcal | Carbohydrates: 35g | Protein: 27g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 800mg | Potassium: 650mg | Fiber: 3g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 3mg