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

Scale

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)

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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