Beefy Enchilada Tortellini Recipe
This creamy and cheesy ground beef dinner is filled with a silky enchilada sauce and plump cheese-filled tortellini.
Course: Dinner
Cuisine: American, Mexican
Servings: 6 people
Calories: 622 kcal
Ingredients
- 12 oz cheese filled tortellini, refrigerated, frozen or dried*
- 1 lb. ground beef, lean
- 1 cup onion, diced
- 1 tsp chili powder
- 1 tsp garlic salt
- 1 tsp cumin
- ½ tsp oregano, dried
- 10 oz enchilada sauce
- 1 cup salsa
- 15 oz corn, canned, drained
- 1½ cups Mexican 3 cheese blend, shredded
- ⅓ cup sour cream
- 2 tbsp cilantro, freshly chopped, optional
Instructions
- Cook the tortellini in a pot of boiling water, according to package instructions.
- Meanwhile, heat a large skillet over medium-high heat and cook the ground beef with the diced onion, breaking up until crumbled and no longer pink. Drain any excess fat from the pan and return to skillet to stove top.
- Add in the chili powder, garlic salt, cumin, oregano, enchilada sauce, salsa and corn to the ground beef mixture. Bring mixture to a simmer, then stir in the shredded cheese and sour cream until sauce is creamy.
- Drain the tortellini and add it to the cheesy, beef mixture. Stir to coat. Garnish with freshly chopped cilantro if desired. Enjoy!
Notes
*If using dried tortellini, you'll want to use about 1 1/2 cups of dried tortellini so when it's reconstituted it'll be about 12 oz.
Nutrition
Calories: 622kcal | Carbohydrates: 51g | Protein: 33g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1575mg | Potassium: 562mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1188IU | Vitamin C: 8mg | Calcium: 334mg | Iron: 4mg
Keywords: Enchiladas, Skillet, Tortellini
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