Description
A delightful dish that merges traditional enchiladas with delicious cheese tortellini, perfect for busy weeknights.
Ingredients
Scale
- 450 grams ground beef
- 1 medium onion, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- 1/4 teaspoon cayenne pepper
- 1 tablespoon minced garlic
- 540 grams frozen cheese tortellini
- 295 milliliters mild enchilada sauce
- 285 grams diced tomatoes with green chilies (Rotel)
- 120 grams shredded Monterey Jack cheese
- Fresh cilantro, for garnish
- Sour cream, for serving
Instructions
- Heat a large skillet over medium-high heat and add ground beef. Cook until there is no pink left.
- Add chopped onion and sauté until translucent.
- Stir in salt, black pepper, chili powder, cumin, dried cilantro, and cayenne pepper. Add minced garlic and cook for 1 minute.
- Pour in enchilada sauce and diced tomatoes, then add frozen tortellini. Stir until combined.
- Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes, stirring once.
- Once cooked, gently stir the mixture and sprinkle shredded Monterey Jack cheese on top. Cover or briefly broil to melt cheese.
- Garnish with fresh cilantro and serve with sour cream.
Notes
Make sure not to overcook the tortellini. Adjust spice levels as preferred. Ground turkey or chicken can substitute beef.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg