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Cheesy Enchilada Beef Tortellini Skillet

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A cozy, one-pan dinner that blends creamy cheese tortellini with savory, tomato-forward enchilada flavors.

Ingredients

Scale
  • 1 pound ground beef
  • 1 bag (20 oz) cheese tortellini
  • 1 1/2 cups shredded cheddar-jack cheese blend
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14 oz) fire-roasted diced tomatoes, undrained
  • 2 cups beef broth
  • 1/4 cup sour cream
  • 1 small yellow onion, finely diced
  • 2 tablespoons minced fresh garlic
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely diced onion and 2 tablespoons minced fresh garlic. Sauté until the onion is soft, about 3 to 4 minutes.
  2. Add the 1 pound ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks.
  3. Stir in the 14 oz can of fire-roasted diced tomatoes, the 10 oz can of red enchilada sauce, and 2 cups beef broth. Bring the mixture to a simmer and let it bubble for a few minutes.
  4. Add the 20 oz cheese tortellini to the sauce. Cook according to the package instructions until the tortellini are tender, about 5 to 7 minutes.
  5. Stir in 1 1/2 cups shredded cheddar-jack cheese blend and 1/4 cup sour cream until melted and well combined.
  6. Season with 1 teaspoon garlic powder, salt, and pepper to taste.
  7. Serve hot and enjoy topped with an extra sprinkle of cheese if desired.

Notes

Use a heavy-bottomed skillet to prevent hot spots. Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 2 months.

Nutrition

Keywords: cheesy enchilada, beef tortellini, skillet meal, one-pan dinner, comfort food

Find it online: https://saveurmagique.com/cheesy-enchilada-beef-tortellini-skillet/