Brown one pound of ground beef in a large skillet over medium high heat. Add a chopped onion. Once the beef is fully cooked drain any extra grease.
Season with salt, pepper, chili powder, cumin, dried cilantro, and cayenne. Add 1 tbsp of minced garlic and stir.
Add one can of mild enchilada sauce, rotel (diced tomatoes and green chiles), and 19 oz of frozen tortellini to the skillet.
Bring to a boil and turn the heat down to medium low once bubbling.
Cover with a lid and cook for about 5 minutes stirring once half way through to keep the pasta from sticking to the skillet.
Once the pasta is cooked give it a good stir and top with shredded Monterey Jack cheese. This would also be good with shredded cheddar cheese or Colby Jack cheese.
Add the lid back on or broil in the oven for just a couple of minutes until the cheese is melted.
Serve Cheesy Beef Enchilada Tortellini
Once the cheese is melted, top with cilantro and sour cream. Enjoy! Let me know if you try it out!
This dish does have some heat to it, but my kids ate it without complaining! If you don’t like spicy food leave out the cayenne and 1/2 of the chili powder. You could also use a taco seasoning packet instead of the seasonings in the recipe.
I served this with some butter bread and green beans.
Tips and Frequently Asked Questions
- I used 19oz of frozen cheese tortellini.
- You can use the spices listed in the recipe or instead use a Taco seasoning packet.
- I like to shred my own cheese from a block for a better consistency. This dish would be good with Monterey Jack cheese, Colby Jack cheese, or shredded cheddar cheese.
- This dish does have some heat to it, but my kids ate it without complaining! If you don’t like spicy food leave out the cayenne and 1/2 of the chili powder.
Ingredients
- 1 lb of ground beef
- 1 chopped onion
- 1/2 tsp salt and pepper
- 2 tsp chili powder
- 1 tsp each cumin and dried cilantro
- 1/4 tsp cayenne
- 1 TBSP minced garlic
- 1 19 oz bag of frozen tortellini
- 1 10 oz can of Mild enchilada sauce
- 1 10 oz can of Rotel
- 1 cup shredded Monterey Jack Cheese
- Sour cream
Instructions
-
Brown ground beef in a large skillet over medium high heat. Add a chopped onion. Once beef is fully cooked drain any extra grease.
-
Season with salt, pepper, chili powder, cumin, dried cilantro, and cayenne. Add minced garlic and stir.
-
Add enchilada sauce, rotel, and frozen tortellini to the skillet. Bring to a boil, then turn heat down to medium low once bubbling. Cover with a lid and cook for about 5 minutes stirring once half way through to keep the pasta from sticking to the skillet.
-
Once the pasta is cooked give it a good stir, and top with shredded Monterey Jack. Add the lid back on or broil for just a couple of minutes until the cheese is melted. Top with cilantro and sour cream. Enjoy! Let me know if you try it out!
