Easy Beef Tortellini Enchiladas
Cheesy, saucy, and weeknight-easy, this beefy tortellini bake delivers bold enchilada flavors with pantry staples.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 cup yellow onion, finely chopped
- 1 tbsp minced garlic
- 1 tbsp chili powder
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 cup red enchilada sauce
- 1 cup diced tomatoes with green chiles do not drain
- 1.5 cup black beans drained and rinsed
- 1 cup frozen corn kernels
- 18 oz refrigerated cheese tortellini
- 2 cup shredded Mexican-style cheese
- 0.25 cup fresh cilantro, chopped
- 0.25 cup sliced green onions
- 1 tbsp fresh lime juice
Instructions
Preparation Steps
- Heat oven to 375°F. Lightly oil a 9x13-inch baking dish.
- Boil tortellini in salted water until just shy of tender, 2 minutes less than package. Drain.
- Warm olive oil in a large skillet over medium heat. Add onion; cook until softened, 4 minutes.
- Stir in garlic; cook 30 seconds. Add ground beef and cook, breaking up, until browned. Drain if needed.
- Sprinkle in chili powder, cumin, paprika, salt, and pepper. Toast spices 30 seconds, stirring.
- Pour in enchilada sauce and tomatoes. Stir in black beans and corn. Simmer 3 to 4 minutes.
- Combine tortellini with the beef sauce in a large bowl; toss gently to coat.
- Spread mixture into the baking dish. Sprinkle evenly with shredded cheese.
- Bake until bubbling and melted, 15 to 18 minutes. Broil 1 to 2 minutes for extra color, if desired.
- Rest 5 minutes. Top with cilantro and green onions, then finish with lime juice. Serve warm.
Notes
Variation: Swap the ground beef for shredded rotisserie chicken, or add sliced jalapeños for heat. Storage: Refrigerate leftovers in an airtight container up to 4 days; reheat covered at 350°F until hot. The baked casserole also freezes well for 2 months—thaw overnight before reheating.
This recipe is an original creation inspired by classic Easy Beef Tortellini Enchiladas flavors. All ingredient ratios and instructions are independently developed.