Description
This Cheesy Beef Enchiladas Tortellini is a flavorful fusion dish combining classic enchilada ingredients with comforting cheese tortellini. Ground beef, black beans, and seasoned tomatoes mix with tender tortellini, baked in enchilada sauce and topped with melted cheddar cheese for a hearty, cheesy casserole perfect for family dinners.
Ingredients
Scale
Beef Mixture
- 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 and Assembly
- 1 package (9 oz) cheese tortellini
- 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 Onions: 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.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional 1 minute, stirring to prevent burning.
- Cook Ground Beef: Add the ground beef to the skillet. Cook until browned, about 5-7 minutes, breaking it apart as it cooks. Drain any excess fat if necessary.
- Combine Beans and Tomatoes: 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. 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, about 3-5 minutes, until they float to the surface.
- Drain Tortellini: Drain the tortellini well and set aside to cool slightly.
- Preheat Oven: Preheat your oven to 350°F (175°C) for baking the casserole.
- Mix Tortellini and Beef Filling: In a large mixing bowl, combine the cooked tortellini with the beef and bean mixture. Gently fold together until evenly combined.
- Prepare Baking Dish: Spread a thin layer of enchilada sauce evenly across the bottom of a 9×13 inch baking dish.
- Assemble Casserole: Transfer the tortellini and beef mixture into the prepared baking dish, spreading it out evenly over the sauce.
- Add Sauce Layer: Pour the remaining enchilada sauce over the tortellini mixture to cover it evenly.
- Top with Cheese: Sprinkle the shredded cheddar cheese generously on top of the sauce-covered mixture.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 20 minutes to heat through and allow flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Rest Before Serving: Let the casserole cool for about 5 minutes before serving to allow it to set and make serving easier.
Notes
- You can substitute ground turkey or chicken for beef to lighten the dish.
- For spicier enchiladas, add jalapeños or use spicy enchilada sauce.
- Fresh cilantro garnish adds a bright herbaceous note but is optional.
- If sour cream is not available, plain Greek yogurt can be used as a substitute.
- Use a non-stick baking dish or grease the dish lightly if sticking is a concern.
