Description
Cheesy Beef Enchiladas Tortellini is a delicious fusion dish combining the rich flavors of traditional beef enchiladas with cheesy tortellini pasta. This hearty casserole layers seasoned ground beef, black beans, diced tomatoes with green chilies, and tender cheese tortellini, all baked under a blanket of savory enchilada sauce and melted cheddar cheese. Perfect for a comforting family dinner, this recipe is easy to prepare with ingredients that create a satisfying and flavorful meal.
Ingredients
Scale
Beef Filling
- 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
- 1 package (9 oz) cheese tortellini
Assembly & Topping
- 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 Onion: 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, which will form the aromatic base of the filling.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant but not browned to enhance the flavor.
- Cook Ground Beef: Add the ground beef to the skillet. Cook until browned thoroughly, about 5-7 minutes, breaking it up with a spoon. Drain any excess fat if necessary to keep the filling lean.
- Simmer Filling: Stir in the black beans, diced tomatoes with green chilies, and taco seasoning. Let the mixture simmer for about 5 minutes to meld the flavors together. 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, usually about 3-5 minutes, until the tortellini float to the surface indicating they are done.
- Drain Tortellini: Drain the tortellini well and set aside, ready to be combined with the beef filling.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchilada-style casserole.
- Combine Tortellini and Beef Filling: In a large mixing bowl, gently fold the cooked tortellini into the beef and bean mixture, ensuring an even distribution without breaking the pasta.
- 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.
- Assemble Casserole: Transfer the tortellini and beef mixture into the baking dish, spreading it evenly across the base.
- Add Sauce: Pour the remaining enchilada sauce evenly over the tortellini mixture to keep it moist and flavorful while baking.
- Top with Cheese: Sprinkle the shredded cheddar cheese generously over the enchilada sauce layer for a rich, cheesy topping.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to allow flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 5 minutes before serving. Garnish with fresh cilantro and a dollop of sour cream as desired.
Notes
- For a spicier dish, add chopped jalapeños or extra green chilies to the filling.
- Use low-fat cheddar cheese or reduced-fat sour cream for a lighter version.
- This dish can be prepared in advance and baked just before serving for convenience.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Ensure to drain excess fat from the ground beef to reduce greasiness in the casserole.
