If you’re craving a comfort dish that’s bursting with cheesy, savory goodness, look no further than this Cheesy Beef Enchiladas Tortellini Recipe. It’s a delightful fusion where classic Mexican flavors meet the tender, pillowy charm of cheese-filled tortellini, creating a hearty casserole everyone will love. Whether it’s a family dinner or a gathering with close friends, this recipe brings together a flavorful beef filling, creamy sour cream, spicy enchilada sauce, and melty cheddar cheese in every bite. Trust me, once you try this, it might just become your go-to weeknight favorite!
Ingredients You’ll Need
These ingredients are simple yet essential, each playing its role to build layers of bold flavor, creamy texture, and vibrant color. From the seasoned ground beef to the rich cheddar cheese and fresh cilantro, every item enhances the final dish beautifully.
- 1 tbsp olive oil: To sauté the beef and bring out its rich flavor without overwhelming other ingredients.
- 1 pound ground beef: The hearty protein base that adds savory depth to the filling.
- 1 medium onion, diced: Adds sweetness and texture as it softens while cooking.
- 2 cloves garlic, minced: Brings aromatic warmth essential to that authentic enchilada taste.
- 1 can (15 oz) black beans, drained and rinsed: Adds fiber, creaminess, and a subtle earthiness to the filling.
- 1 can (10 oz) diced tomatoes with green chilies, undrained: Infuses the mixture with gentle heat and vibrant color.
- 1 tbsp taco seasoning: The secret spice blend that lifts the beef mixture with smoky, spicy notes.
- 1 cup enchilada sauce, divided: Used throughout to bathe the casserole in tangy, rich sauce.
- 1/2 cup sour cream: Adds a creamy tang that mellows and balances the spices.
- Salt and pepper to taste: Simple seasonings to round out the flavors.
- 1 package (9 oz) cheese tortellini: The star ingredient that transforms this into a unique enchilada-inspired pasta bake.
- 2 cups shredded cheddar cheese: Melts into gooey perfection, coating every bite with cheesy comfort.
- 1/4 cup fresh cilantro, chopped (optional): Adds a fresh, herbal brightness to finish the dish beautifully.
How to Make Cheesy Beef Enchiladas Tortellini Recipe
Step 1: Prepare Beef Filling
Start by heating olive oil in a large skillet over medium-high heat. Brown the ground beef, breaking it apart as it cooks, then drain any excess fat to keep the mixture from becoming greasy. Add diced onion and cook until it softens and becomes translucent, about 5 to 7 minutes. Toss in minced garlic and taco seasoning, stirring for a minute until those wonderful aromas fill your kitchen. Then stir in rinsed black beans, diced tomatoes with green chilies, and half of your enchilada sauce. Let everything gently simmer so the flavors meld together for about 10 to 15 minutes. Finally, take it off the heat and stir in creamy sour cream, seasoning with salt and pepper. This beef filling is truly the heart of the dish, bringing layers of spice, creaminess, and warmth.
Step 2: Cook Tortellini
While your beef filling is simmering, prepare the cheese tortellini according to the package instructions until al dente. This means the tortellini should be tender but still firm to the bite, ensuring perfect texture when baked. Drain well but don’t rinse; you want to keep the pasta’s starches to help bind the casserole layers together beautifully.
Step 3: Assemble Casserole
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Start by spreading 1/4 cup of the enchilada sauce evenly over the dish’s bottom to keep the tortellini from sticking and add a flavorful base. Arrange half of the cooked tortellini in a single layer, cover with half of the beef filling, then sprinkle 1 cup of shredded cheddar cheese over it. Repeat these steps with the remaining tortellini and beef mix so every layer is richly cheesy and saucy.
Step 4: Top and Bake
Pour the last 1/4 cup of enchilada sauce over your assembled layers, then generously scatter the remaining cheddar cheese across the top. Cover the dish tightly with foil; this traps steam to melt the cheese perfectly and combine flavors. Bake for 20 minutes, then remove the foil and bake another 15 to 20 minutes until the cheese turns bubbly and lightly golden, creating that irresistible crust on top.
Step 5: Rest and Serve
Once your Cheesy Beef Enchiladas Tortellini Recipe is baked to perfection, let it rest for 5 to 10 minutes before serving. This resting time helps everything set up so it’s easier to slice and serves beautifully. If you love fresh herbs, sprinkle chopped cilantro on top for a pop of color and fresh brightness to complement the dish’s rich flavors.
How to Serve Cheesy Beef Enchiladas Tortellini Recipe
Garnishes
A handful of freshly chopped cilantro adds lively color and a subtle herbal note that cuts through the richness of the cheesy beef. A dollop of sour cream or even some sliced avocado also pairs wonderfully, providing creaminess that cools the slight heat from the enchilada sauce.
Side Dishes
This dish is pretty complete on its own, but if you want to round out the meal, consider a crisp green salad or Mexican street corn for crunch and fresh flavors. Simple steamed vegetables or a side of Spanish rice also complement the casserole nicely without overwhelming those bold flavors.
Creative Ways to Present
If you’re feeling extra festive, serve individual portions in small ramekins or mini casserole dishes for a fun presentation. You could also sprinkle extra cheese and cilantro just before serving to keep things vibrant and fresh. Pair it with a colorful salsa or jalapeño slices for guests who appreciate a touch more heat.
Make Ahead and Storage
Storing Leftovers
After enjoying your Cheesy Beef Enchiladas Tortellini Recipe, be sure to store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making for an easy, delicious meal the next day.
Freezing
You can freeze this casserole either before or after baking. If freezing before baking, assemble it as directed, then cover tightly with foil and plastic wrap before freezing. If freezing after baking, cool completely, then store in a freezer-safe container. It will keep beautifully for up to 2 months.
Reheating
To reheat, thaw frozen portions overnight in the fridge. Warm leftovers in a preheated oven at 350°F (175°C) until heated through and bubbly again, usually around 20 to 25 minutes. You can also reheat single servings in the microwave, but the oven will keep the cheesy top nice and melty.
FAQs
Can I use a different type of pasta instead of cheese tortellini?
Absolutely! While cheese tortellini adds a unique richness and texture, you can substitute with other filled pastas like ravioli or even small pasta shapes like penne or rotini. Just adjust cooking times accordingly.
Is this dish very spicy?
The heat level is moderate thanks to the diced tomatoes with green chilies and taco seasoning. If you prefer less spice, choose mild diced tomatoes and reduce or omit the taco seasoning.
Can I make this recipe vegetarian?
Yes! Simply swap the ground beef for plant-based ground “meat” or add extra beans and veggies like bell peppers and zucchini for a delicious vegetarian version.
What kind of cheese works best for this casserole?
Cheddar cheese melts beautifully with a sharper flavor that complements the beef and enchilada sauce. However, you can mix in Monterey Jack or pepper jack for a creamier or spicier twist.
Can I prepare the filling ahead of time?
Definitely. The beef filling can be made a day in advance and refrigerated until ready to assemble. This lets the flavors develop even more and makes assembly quick.
Final Thoughts
This Cheesy Beef Enchiladas Tortellini Recipe is truly a labor of love that brings together two favorites in a wonderfully satisfying way. It’s warm, comforting, and packed with bold flavors that will brighten up any dinner table. I can’t wait for you to give it a try and make it your new family favorite!
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Cheesy Beef Enchiladas Tortellini Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
Cheesy Beef Enchiladas Tortellini is a hearty and flavorful casserole that combines seasoned ground beef, black beans, enchilada sauce, and cheese tortellini, layered with shredded cheddar cheese and baked to bubbly perfection. This fusion dish blends traditional Mexican flavors with Italian pasta, creating a comforting and satisfying meal perfect for weeknight dinners or family gatherings.
Ingredients
Beef Filling
- 1 tbsp olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 tbsp taco seasoning
- 1/2 cup enchilada sauce (from the 1 cup total)
- 1/2 cup sour cream
- Salt and pepper to taste
Additional Ingredients
- 1 package (9 oz) cheese tortellini
- 1/2 cup enchilada sauce (remaining from the 1 cup total, divided)
- 2 cups shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (optional garnish)
Instructions
- Prepare Beef Filling: Heat olive oil in a large skillet over medium-high heat. Brown ground beef, breaking it up with a spoon. Drain any excess fat. Add diced onion and cook for 5-7 minutes until softened. Stir in minced garlic and taco seasoning, cooking for 1 minute until fragrant. Stir in drained and rinsed black beans, undrained diced tomatoes with green chilies, and 1/2 cup of the enchilada sauce. Bring the mixture to a gentle simmer, then reduce heat and let cook for 10-15 minutes, allowing flavors to meld. Remove from heat and stir in sour cream. Season with salt and pepper to taste.
- Cook Tortellini: While the beef filling simmers, cook the cheese tortellini according to package directions until al dente (firm to the bite). Drain thoroughly in a colander; do not rinse.
- Assemble Casserole: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread 1/4 cup of the remaining enchilada sauce evenly over the bottom of the prepared dish. Arrange half of the cooked tortellini in an even layer over the sauce. Spoon half of the beef filling over the tortellini, then sprinkle with 1 cup of the shredded cheddar cheese. Repeat these layers: add the remaining tortellini, then the remaining beef filling.
- Top and Bake: Pour the remaining 1/4 cup enchilada sauce over the assembled casserole. Generously sprinkle the remaining 1 cup shredded cheddar cheese over the top. Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Rest and Serve: Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the dish to set slightly. Garnish with fresh chopped cilantro, if desired, and serve warm.
Notes
- For a spicier dish, add extra diced green chilies or jalapeños to the beef filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- You can substitute ground turkey or chicken for a leaner protein option.
- If fresh cilantro is not available, substitute with chopped green onions or omit altogether.
- Be sure not to overcook the tortellini to prevent mushy texture in the casserole.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Italian Fusion
