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.
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
Instructions
- Cook the Tortellini:
- Boil the tortellini according to the package directions. Drain and set aside.
- Brown the Beef:
- 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.
- Add Aromatics:
- Stir in chopped onion and minced garlic. Sauté for 2–3 minutes until soft and fragrant.
- Spice It Up:
- Add chili powder, cumin, paprika, salt, and black pepper. Cook for another minute to toast the spices.
- Add Sauce and Pasta:
- Pour in the enchilada sauce and simmer for 5 minutes. Add the cooked tortellini and stir until well coated in the sauce.
- Melt the Cheese:
- 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.
- Creamy Finish:
- Remove from heat, stir in the sour cream for added creaminess, and sprinkle with chopped cilantro if desired.