Ingredients
- Ground beef: 1 pound
- Cheese tortellini: 20 ounces (refrigerated or frozen)
- Enchilada sauce: 1 (10 ounce) can
- Cheddar cheese: 2 cups, shredded
- Onion: 1/2 medium, chopped
- Garlic: 2 cloves, minced
- Olive oil: 1 tablespoon
- Taco seasoning: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 3: Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Stir in taco seasoning and 1/2 cup of enchilada sauce.
- Step 4: Cook tortellini according to package directions, usually until al dente. Drain well.
- Step 5: In a large bowl, combine the cooked tortellini, ground beef mixture, and remaining enchilada sauce. Stir gently to combine.
- Step 6: Pour the mixture into the prepared baking dish. Sprinkle evenly with shredded cheddar cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchilada tortellini is heated through. Let cool slightly before serving.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until heated through, adding a splash of water or enchilada sauce to prevent drying.
- Serve with a dollop of sour cream or guacamole and a side of your favorite toppings like diced tomatoes and shredded lettuce for a complete meal.
- To enhance the flavor, consider adding a can of drained and rinsed black beans or corn to the beef mixture before baking!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American