Description
A quick and hearty one-pot dinner combining cheesy tortellini with seasoned ground beef and enchilada sauce, ready in under 30 minutes.
Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 Tbsp minced garlic
- ½ tsp salt & pepper
- 1 tsp chili powder
- 1 tsp cumin
- ¼ tsp cayenne or extra chili powder (optional)
- 1 (10–15 oz) can mild enchilada sauce
- 1 cup salsa or Rotel (diced tomatoes & chiles)
- 9–19 oz cheese tortellini (refrigerated, frozen, or dried)
- 1 cup shredded cheese (Mexican blend, Monterey Jack, or cheddar)
- Sour cream, cilantro, green onions for garnish
Instructions
- Brown the ground beef in a large skillet over medium-high heat, stirring to crumble. Add the onion and garlic; cook until translucent, about 3–4 minutes. Drain excess fat if needed.
- Season with salt, pepper, chili powder, cumin, and optional cayenne. Stir to combine.
- Pour in the enchilada sauce and salsa/Rotel; bring to a simmer.
- If using frozen or dried tortellini, either cook separately according to package directions or add directly to the skillet with a splash of water or broth and simmer until tender (≈5 minutes).
- Once the tortellini is al dente and the sauce has thickened, stir in shredded cheese and cover until melted, or broil for 2–3 minutes.
- Remove from heat, top with sour cream, cilantro, and green onions. Serve warm.
Notes
- Use mild enchilada sauce for a less spicy dish.
- Refrigerated tortellini cook faster and absorb flavor well.
- Add beans, corn, or bell peppers for extra nutrition.
- Leftovers store well for up to 5 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 970mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
