Description
One-Pot Cheesy Enchilada Tortellini with Beef is a comforting fusion dish that combines the bold flavors of cheesy beef enchiladas with the hearty texture of cheese-stuffed tortellini. Made in just one pot, it’s a quick and satisfying weeknight dinner the whole family will love.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10-ounce) can red enchilada sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup beef broth or water
- 1 (20-ounce) package refrigerated cheese tortellini
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Salt and pepper, to taste
- Chopped cilantro or green onions, for garnish (optional)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon, about 5–6 minutes. Drain excess fat if needed.
- Add diced onion and garlic, and sauté for 2–3 minutes until softened.
- Stir in enchilada sauce, diced tomatoes, and beef broth. Bring to a simmer.
- Add the tortellini and stir to coat evenly. Cover and cook for 7–8 minutes, stirring occasionally, until tortellini is tender and cooked through.
- Remove lid and sprinkle both cheeses over the top. Cover again and let sit for 2–3 minutes, or until cheese is melted and gooey.
- Season with salt and pepper to taste. Garnish with chopped cilantro or green onions if desired, and serve hot.
Notes
- Use spicy enchilada sauce for added heat.
- Swap ground beef for ground turkey or plant-based meat if preferred.
- Refrigerated tortellini works best, but frozen can be used with extra cook time.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
Keywords: enchilada tortellini, one pot dinner, cheesy beef pasta, tex-mex pasta, easy family meal