Description
A delicious blend of beef enchiladas and cheesy tortellini, perfect for busy weeknight meals.
Ingredients
- 1 lb ground beef
- 1 (9 oz) package refrigerated cheese tortellini
- 1 (10 oz) can red enchilada sauce
- ½ cup cream cheese
- 1 cup shredded mozzarella cheese
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions
- In a large skillet over medium heat, sauté the diced onion until translucent, about 3–4 minutes. Add the minced garlic in the last 30 seconds.
- Add the ground beef to the skillet, seasoning with salt, pepper, chili powder, and cumin. Cook until browned, then drain any excess fat.
- Pour in the enchilada sauce and allow it to simmer gently.
- Cut the cream cheese into chunks and add it to the skillet. Stir until melted and fully incorporated.
- Gently fold in the tortellini, cooking on medium-low heat for about 5–7 minutes until tender.
- Top your mixture with shredded mozzarella, cover the skillet, and cook for 2–3 minutes, or until the cheese is bubbly. Consider broiling for a minute for an extra crispy topping.
- If desired, garnish with fresh cilantro and serve hot.
Notes
Use a non-stick skillet for easier cleanup. Browning the beef ahead of time can save you prep time. Use a meat thermometer to ensure the beef is cooked perfectly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican