Description
A comforting and delicious twist on traditional enchiladas, featuring cheese-filled tortellini and a hearty beef filling.
Ingredients
Scale
- 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
- 1 package (9 oz) cheese tortellini
- 2 cups shredded cheddar cheese
- 1 cup enchilada sauce
- ½ cup sour cream
- Olive oil
Instructions
- Begin by heating a splash of olive oil in a large skillet over medium heat.
- Add in the diced onion and cook for around 3-4 minutes until it becomes translucent.
- Once the onion is ready, add the minced garlic and sauté for another minute.
- Toss the ground beef into the skillet and cook until browned, about 5-7 minutes.
- Stir in the black beans, diced tomatoes, and taco seasoning, letting everything simmer together for 5 minutes.
- Meanwhile, bring a pot of boiling water to cook the cheese tortellini according to the package instructions.
- Preheat your oven to 350°F (175°C).
- Mix the cooked tortellini with the beef mixture until everything is well combined.
- Pour a layer of enchilada sauce on the bottom of a baking dish.
- Layer the tortellini and beef mixture on top of the sauce, then pour the remaining enchilada sauce over the entire dish.
- Sprinkle shredded cheddar cheese on top.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Notes
Add chopped bell peppers or corn for extra crunch. For spice, include jalapeños or hot sauce. Sour cream is optional but enhances flavor when served on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg