Irresistible Beef Enchilada Tortellini Recipe Delight Recipe

Introduction

This Irresistible Beef Enchilada Tortellini is a flavorful twist combining the heartiness of ground beef with cheesy tortellini and classic enchilada spices. It’s a quick, satisfying meal perfect for busy weeknights that still delivers big on taste.

Ingredients

• 1 lb ground beef (lean)
• 12 oz fresh or frozen cheese tortellini
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup enchilada sauce (store-bought or homemade)
• 1 cup shredded cheddar cheese or Monterey Jack
• 1 cup bell peppers, chopped (varied colors)
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Step 1: Heat a large skillet over medium heat and add the diced onion and chopped bell peppers. Cook, stirring occasionally, until softened, about 5 minutes.
2. Step 2: Add the ground beef to the skillet, breaking it apart as it cooks. Continue until the beef is browned and no longer pink. Drain any excess fat from the skillet.
3. Step 3: Stir in the minced garlic, chili powder, cumin, oregano, salt, and pepper. Cook for about one minute until the spices are fragrant.
4. Step 4: Add the cheese tortellini and enchilada sauce to the skillet. Gently toss everything together to ensure the tortellini is well coated with the sauce.
5. Step 5: Reduce the heat to low, sprinkle the shredded cheese evenly over the top, and cover the skillet with a lid. Let it cook until the cheese melts, about 3 to 5 minutes.
6. Step 6: Stir gently before serving. Garnish with fresh cilantro if desired and enjoy your flavorful beef enchilada tortellini!

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or chopped jalapeños when cooking the spices.
• Swap ground beef for ground turkey or chicken for a lighter option.
• Use a mixture of cheddar and Monterey Jack cheese for a richer flavor.
• Try adding black beans or corn for added texture and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. If the dish thickens, add a splash of water or enchilada sauce to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tortellini instead of fresh or frozen?

Yes, but cook the dried tortellini separately according to package instructions before adding it to the skillet since drying requires longer cooking time.

Is this recipe spicy?

This recipe has a mild to moderate level of spice due to the chili powder and cumin. You can adjust the spice levels by adding more chili powder or including hot peppers if you prefer it spicier.

Irresistible Beef Enchilada Tortellini Recipe Delight Recipe

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★★★★★

4.5 from 106 reviews

This Irresistible Beef Enchilada Tortellini recipe combines the hearty flavors of seasoned ground beef and cheesy tortellini with vibrant bell peppers and a rich enchilada sauce. It’s a quick and satisfying skillet meal perfect for a comforting weeknight dinner, featuring easy-to-find ingredients and a delightful Mexican-inspired twist.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-American Fusion

Ingredients

Scale 1x2x3x

Beef Mixture

• 1 lb lean ground beef
• 1 medium onion, diced
• 1 cup bell peppers, chopped (varied colors)
• 3 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste

Pasta and Sauce

• 12 oz fresh or frozen cheese tortellini
• 1 cup enchilada sauce (store-bought or homemade)

Toppings and Garnish

• 1 cup shredded cheddar cheese or Monterey Jack
• Fresh cilantro for garnish (optional)

Instructions

1. Sauté the aromatics: Heat a large skillet over medium heat. Add the diced onion and chopped bell peppers, cooking until they become soft and translucent, about 5 minutes.
2. Brown the beef: Add the ground beef to the skillet, breaking it apart with a spatula. Cook until fully browned and no longer pink, about 7-8 minutes. Drain any excess fat from the skillet to reduce greasiness.
3. Add garlic and spices: Stir in minced garlic, chili powder, cumin, oregano, salt, and pepper. Cook the mixture for about 1 minute until fragrant, being careful not to burn the garlic.
4. Toss in tortellini: Add the fresh or frozen cheese tortellini along with the enchilada sauce to the skillet. Gently mix everything together to ensure the tortellini is fully coated with sauce and combined evenly with the beef mixture.
5. Melt the cheese: Reduce the heat to low and sprinkle the shredded cheddar or Monterey Jack cheese evenly over the top. Cover the skillet with a lid and let the cheese melt for about 3-5 minutes, until bubbly and gooey.
6. Serve hot: Remove the lid and give the mixture a gentle stir to blend the melted cheese throughout. Garnish with fresh cilantro if desired, and serve immediately while warm and flavorful.

Notes

• For a spicier dish, add a pinch of cayenne pepper or chopped jalapeños along with the spices.
• You can substitute ground turkey or chicken for a lighter protein option.
• Use a low-sodium enchilada sauce to control salt levels.
• If using frozen tortellini, no need to thaw before adding to the skillet; just increase cooking time slightly to ensure thorough heating.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a skillet or microwave.

Keywords: beef enchilada tortellini, skillet recipe, quick dinner, cheesy pasta, Mexican-inspired pasta