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This cheesy beef enchilada tortellini combines the best of Italian and Mexican flavors for a crowd-pleasing dinner that's ready in under 30 minutes. The rich enchilada sauce coats pillowy cheese tortellini while seasoned ground beef adds hearty protein to create a fusion dish that satisfies multiple cravings at once.
I created this recipe during a particularly hectic week when I needed something quick but still wanted to impress my family. The combination of tortellini with enchilada flavors was such a hit that it's now in our regular rotation, especially when we're craving something comforting but don't want traditional pasta.
Ingredients
- Ground beef: Provides the hearty protein base (look for 80/20 lean to fat ratio for best flavor)
- Refrigerated cheese tortellini: Cooks quickly and adds extra cheesy goodness
- Red enchilada sauce: Brings authentic Mexican flavor without extra work
- Cream cheese: Creates a silky smooth sauce that coats every bite
- Mozzarella cheese: Forms a melty delicious topping
- Onion and garlic: Form the aromatic foundation for deep flavor
- Chili powder and cumin: Add warmth and authentic enchilada taste
- Fresh cilantro: Brightens the rich dish with herbaceous notes
Step-by-Step Instructions
- Sauté the Aromatics:
- Cook the diced onion in a large skillet over medium heat until it becomes soft and translucent, about 3 to 4 minutes. Add the minced garlic and continue cooking for another 30 seconds until fragrant but not browned. This aromatic base builds the foundation of flavor for the entire dish.
- Brown the Beef:
- Add the ground beef to the skillet with the aromatics. Season with salt, pepper, chili powder, and cumin. Break the meat into small pieces with a wooden spoon while cooking until no pink remains, about 5 to 7 minutes. Drain off excess fat to keep the dish from becoming greasy.
- Create the Sauce:
- Pour the enchilada sauce into the skillet with the cooked beef mixture and bring to a gentle simmer. Add the cream cheese in chunks and stir continuously until it completely melts and creates a smooth, creamy sauce. The tanginess of the cream cheese balances the spice of the enchilada sauce perfectly.
- Cook the Tortellini:
- Fold the refrigerated cheese tortellini directly into the sauce. No need to boil separately. Reduce heat to medium low and cook for 5 to 7 minutes, stirring occasionally until the tortellini is tender and has absorbed some of the flavorful sauce.
- Add the Cheese Topping:
- Sprinkle the shredded mozzarella evenly over the tortellini mixture. Either cover the skillet and let the cheese melt for 2 to 3 minutes, or place under a broiler for 1 to 2 minutes for a slightly golden, bubbly top.
- Garnish and Serve:
- Sprinkle fresh chopped cilantro over the top just before serving for a pop of color and fresh flavor. Serve immediately while hot and cheese is still gooey.
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The cream cheese is truly the secret ingredient in this recipe. I discovered its transformative power when I ran out of heavy cream one night and needed a substitute. The slight tanginess it adds perfectly balances the richness of the meat and cheese while creating the most luscious sauce texture that clings to every bite of tortellini.
Make It Your Own
This recipe welcomes adaptations based on what you have on hand. Try using ground turkey or chicken for a lighter version with equally delicious results. Vegetarian? Replace the meat with black beans and corn for a hearty meatless alternative. The enchilada sauce can be swapped between mild, medium, or hot depending on your spice preference. The versatility makes this a perfect base recipe you can customize endlessly.
Storage and Meal Prep
This enchilada tortellini keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and improve overnight, making it perfect for meal prep. When reheating, add a splash of water or chicken broth to loosen the sauce as the tortellini will continue absorbing liquid. For freezing, store in portion sized containers for up to 2 months and thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this hearty dish with a simple side salad dressed with lime vinaigrette to cut through the richness. A side of garlic bread makes a perfect vehicle for scooping up extra sauce. For a more traditional Mexican pairing, offer warm tortilla chips on the side. When hosting guests, set out toppings like diced avocado, sour cream, sliced jalapeños, and extra cilantro to create a customizable experience that pleases everyone at the table.
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This cheesy beef enchilada tortellini is sure to become a family favorite. The bold flavors and comforting textures make it an irresistible crowd pleaser that's as enjoyable to make as it is to eat.
Frequently Asked Questions
- → Can I use another type of pasta instead of tortellini?
Yes, while cheese tortellini complements the dish's creamy and cheesy flavors, you can use other pasta types like penne or rotini. Just adjust the cooking time accordingly.
- → What can I substitute for cream cheese?
Mascarpone or a mixture of plain Greek yogurt and heavy cream can replace cream cheese for a similar creamy consistency.
- → How can I make this dish spicier?
Add some diced jalapeños, extra chili powder, cayenne pepper, or a splash of hot sauce to increase the heat level.
- → Can I make this ahead of time?
This dish is best served fresh, but you can prepare it a day ahead, store it in the refrigerator, and reheat gently over low heat. Add more sauce or a splash of water if it thickens.
- → Is this dish freezer-friendly?
Yes, you can freeze leftovers in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave until heated through.
- → How can I make it vegetarian?
Omit the ground beef and add black beans, diced bell peppers, or sautéed mushrooms for a vegetarian version of this dish.