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To create a delicious plate of Cheesy Beef Enchilada Tortellini, it’s essential to understand the role each ingredient plays in this delightful dish. Here’s a closer look at the key components that come together to create this culinary masterpiece.

Cheesy Beef Enchilada Tortellini

Looking for a comforting twist on classic enchiladas? Try this Cheesy Beef Enchilada Tortellini! It’s a delicious one-pot meal featuring tender cheese tortellini, seasoned ground beef, and a rich enchilada sauce, all topped with gooey cheddar and Monterey Jack cheese. Perfect for busy weeknights, this hearty dish is sure to please the whole family. Finish with fresh cilantro and a dollop of sour cream for the ultimate experience! #Tortellini #DinnerIdeas #ComfortFood
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Ingredients
  

12 oz cheese tortellini (fresh or frozen)

1 lb ground beef

1 medium onion, diced

2 cloves garlic, minced

1 can (10 oz) enchilada sauce (red or green based on preference)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 tsp chili powder

1 tsp cumin

1/2 tsp paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Cook the Tortellini: In a large pot of boiling salted water, cook the cheese tortellini according to package instructions until al dente. Drain and set aside.

    Brown the Beef: In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain excess fat if necessary.

      Sauté Aromatics: Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.

        Season the Mixture: Stir in the chili powder, cumin, paprika, salt, and pepper. Mix well to combine and cook for an additional minute for the spices to bloom.

          Add Enchilada Sauce: Pour in the enchilada sauce and stir until the beef is well coated. Let it simmer for about 2-3 minutes.

            Combine Tortellini and Cheese: Gently fold the cooked tortellini into the beef and enchilada sauce mixture. Add half of the cheddar and Monterey Jack cheese, mixing well to incorporate. Cook until heated through.

              Bake (Optional): If you want a baked version, preheat your oven to 375°F (190°C). Transfer the tortellini mixture to a greased baking dish. Top with the remaining cheddar and Monterey Jack cheese. Bake for 15-20 minutes until the cheese is bubbly and golden.

                Serve: Remove from oven if baked, and garnish with freshly chopped cilantro. Serve hot with a dollop of sour cream on the side.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6