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Cheesy Beef Enchilada Tortellini stands out as a fusion dish that combines the best elements of Italian and Mexican cuisines. The idea of marrying these two culinary worlds is not merely a trend; it's a celebration of flavors that transcends traditional boundaries. The creamy, cheesy tortellini serves as the perfect canvas for the bold and spicy notes of enchilada sauce, creating a dish that is rich in flavor yet comforting in its familiarity. This fusion appeals to those who appreciate both cuisines, allowing them to indulge in their favorites without having to choose.

Cheesy Beef Enchilada Tortellini

Looking for a quick and delicious weeknight dinner? Try this Cheesy Beef Enchilada Tortellini! With just one pot, you can create a flavorful dish featuring tender cheese tortellini, savory ground beef, zesty enchilada sauce, and a melty cheese topping. This recipe is packed with black beans, corn, and topped with fresh cilantro for an extra burst of flavor. Perfect for a family meal or gathering with friends. Enjoy with a dollop of sour cream!
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Ingredients
  

1 package (9 oz) cheese tortellini

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 can (10 oz) red enchilada sauce

1 can (15 oz) black beans, drained and rinsed

1 cup corn, frozen or canned

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 tsp chili powder

1 tsp cumin

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Cook the Tortellini: In a large pot, bring salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Drain and set aside.

    Brown the Beef: In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess grease.

      Sauté Vegetables: Add the diced onion and minced garlic to the skillet with the beef. Sauté for about 3-5 minutes until the onion is translucent.

        Add Enchilada Sauce and Beans: Stir in the red enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Let it simmer for about 5 minutes, allowing the flavors to meld together.

          Combine Tortellini: Gently fold in the cooked tortellini into the beef and sauce mixture, ensuring all the pasta is well-coated.

            Add Cheese: Layer the shredded cheddar and Monterey Jack cheeses on top of the tortellini mixture. Reduce the heat to low, cover the skillet, and let it cook for another 3-5 minutes until the cheese is melted and bubbly.

              Serve: Once the cheese is melted, remove from heat and garnish with fresh cilantro. Serve warm with a dollop of sour cream on top.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings