Cheesy Beef Enchilada Tortellini
This quick and cheesy beef enchilada tortellini is a creamy, bold, and flavorful dinner ready in under 30 minutes – perfect for busy nights.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 12 oz cheese filled tortellini refrigerated, frozen or dried
- 1 lb lean ground beef
- 1 cup diced onion
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 0.5 teaspoon dried oregano
- 10 oz enchilada sauce
- 1 cup salsa
- 15 oz canned corn drained
- 1.5 cups Mexican 3 cheese blend shredded
- 0.33 cup sour cream
- 2 tablespoon fresh chopped cilantro optional
Instructions
Instructions
- Cook the tortellini in a pot of boiling water, according to package instructions. Drain and set aside.
- In a large skillet over medium-high heat, cook the ground beef with diced onion until browned and the onions are soft.
- Drain the fat from the beef mixture and return the skillet to the stove.
- Stir in chili powder, garlic salt, cumin, and oregano. Cook for 1-2 minutes until fragrant.
- Add enchilada sauce, salsa, and drained corn. Stir to combine and bring to a gentle simmer.
- Stir in the shredded cheese and sour cream until the sauce is creamy. Add the cooked tortellini and stir to coat.
- Serve hot. Garnish with cilantro if desired.
Notes
Store leftovers in an airtight container in the fridge. Reheat in microwave or on stovetop. Add a splash of broth to refresh the sauce if needed.