Cheesy Beef Enchilada Tortellini Skillet
A soul-soothing fusion of Tex-Mex and Italian, this cheesy beef enchilada tortellini skillet features juicy ground beef simmered in bold enchilada sauce, cheese-stuffed tortellini, and a melty crown of cheddar and Monterey Jack. Cozy, craveable comfort in under 30 minutes.
Ingredients
- 1 pound ground beef
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can 15 oz red enchilada sauce
- 1 can 10 oz diced tomatoes with green chilies
- 18 ounces refrigerated cheese tortellini
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro chopped, for garnish
Instructions
- Heat a large skillet over medium heat and add the ground beef. Cook until browned, about 5 to 6 minutes, breaking it up with a spoon as it cooks.
- Add the diced onion and cook for another 3 minutes until softened. Stir in the minced garlic, cumin, and chili powder. Cook for 1 more minute until fragrant.
- Pour in the enchilada sauce and diced tomatoes with green chilies. Bring to a simmer and let it bubble gently for 5 minutes to develop flavor.
- Stir in the tortellini and make sure it is submerged in the sauce. Cover the skillet and cook for 5 to 6 minutes, stirring occasionally, until the tortellini is tender.
- Sprinkle the cheddar and Monterey Jack cheese over the top. Cover the skillet again and let the cheese melt, about 2 minutes.
- Season with salt and pepper to taste. Remove from heat and garnish with chopped fresh cilantro before serving.
Nutrition
Calories: 480kcalCarbohydrates: 35gProtein: 28gFat: 26gSodium: 980mgFiber: 3gSugar: 5g
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