Ingredients
Scale
- 1 pound lean ground beef
- 1/2 cup yellow onion, diced
- 1 (19 ounce) package refrigerated cheese tortellini
- 1 (28 ounce) can red enchilada sauce
- 1 (1 ounce) packet taco seasoning mix
- 1 cup beef broth or water
- 2 cups shredded Mexican blend or Monterey Jack cheese, divided
- 1 tablespoon vegetable oil
Instructions
- Step 1: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, breaking up the beef as it cooks. Drain excess grease thoroughly once the beef is browned and the onions are softened.
- Step 2: Stir the taco seasoning into the beef mixture until well incorporated. Pour in the entire can of enchilada sauce and the beef broth (or water). Bring the mixture to a low simmer, scraping up any browned bits from the bottom of the pan.
- Step 3: Add the refrigerated tortellini directly into the simmering enchilada sauce mixture. Stir well to ensure all the pasta is submerged. Reduce the heat to medium-low, cover the skillet, and cook for 5 to 7 minutes, or until the tortellini is tender.
- Step 4: Remove the lid and stir 1 1/2 cups of the shredded cheese into the sauce until completely melted and creamy. If the sauce is too thick, add a splash more broth or water until desired consistency is reached.
- Step 5: Remove the skillet from the heat, portion the Cheesy Beef Enchilada Tortellini into bowls, and garnish each serving with the remaining 1/2 cup of shredded cheese. Serve immediately.
Notes
- Store leftovers promptly in an airtight container in the refrigerator for up to 3 days; note that the tortellini will absorb most of the remaining sauce overnight.
- When reheating, whether on the stovetop or in the microwave, always add a splash of beef broth or water to refresh the sauce consistency and prevent the pasta from drying out.
- Brighten up the rich flavor profile by serving this cheesy dish with a dollop of sour cream or plain Greek yogurt, and a sprinkle of fresh cilantro or sliced green onions.
- For the best depth of flavor, make sure to vigorously scrape up all the browned bits stuck to the bottom of the pan (the fond) when you add the enchilada sauce in Step 2, as this step is key to unlocking savory notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American