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Cheesy Beef Enchilada Tortellini

Cheesy Beef Enchilada Tortellini

Un plat fusion audacieux et délicieux : la richesse des enchiladas au bœuf rencontre le moelleux des tortellinis au fromage. Le tout est nappé d’une sauce tex-mex parfumée et d’une généreuse couche de fromage fondant. Un dîner copieux et réconfortant, prêt en un clin d’œil.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Italian
Ingredients Method

Ingredients
  

  • Pasta and Protein:
  • 9 oz cheese tortellini refrigerated
  • 1 lb ground beef 80/20 recommended for flavor
  • Vegetables and Aromatics:
  • 1 small yellow onion chopped
  • 2 cloves garlic minced
  • Spices:
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Sauce and Cheese:
  • 1 10 oz can enchilada sauce (red or green)
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • ¼ cup sour cream
  • Optional Garnish:
  • Fresh cilantro chopped

Method
 

  1. Cook the Tortellini:
  2. Boil the tortellini according to the package directions. Drain and set aside.
  3. Brown the Beef:
  4. In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up as it cooks. Drain any excess grease.
  5. Add Aromatics:
  6. Stir in chopped onion and minced garlic. Sauté for 2–3 minutes until soft and fragrant.
  7. Spice It Up:
  8. Add chili powder, cumin, paprika, salt, and black pepper. Cook for another minute to toast the spices.
  9. Add Sauce and Pasta:
  10. Pour in the enchilada sauce and simmer for 5 minutes. Add the cooked tortellini and stir until well coated in the sauce.
  11. Melt the Cheese:
  12. Top the skillet with mozzarella and cheddar. Cover and let sit over low heat for 2–3 minutes, until the cheese is melted and gooey.
  13. Creamy Finish:
  14. Remove from heat, stir in the sour cream for added creaminess, and sprinkle with chopped cilantro if desired.