Description
A rich, creamy fusion of Italian and Mexican cuisines featuring cheese-filled tortellini enveloped in a savory beef and enchilada sauce.
Ingredients
Scale
- 1 lb ground beef
- 1 (9 oz) package refrigerated cheese tortellini
- 1 (10 oz) can red enchilada sauce
- ½ cup cream cheese
- 1 cup shredded mozzarella cheese
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions
- In a large skillet over medium heat, sauté the diced onion until translucent, about 3–4 minutes. Add the garlic in the last 30 seconds.
- Add ground beef to the skillet and season with salt, pepper, chili powder, and cumin. Cook until browned and drain excess fat.
- Pour the enchilada sauce into the skillet and bring to a gentle simmer.
- Add cream cheese in chunks and stir until fully melted into the sauce.
- Fold in the cheese tortellini and cook on medium-low for 5–7 minutes until tender.
- Sprinkle shredded mozzarella on top, cover, and cook for 2–3 minutes or broil until cheese is bubbly.
- Garnish with fresh cilantro if desired, and serve hot!
Notes
For a restaurant-style finish, broil the dish for a minute or two once ready. You can prepare the ground beef and sauce ahead to save time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Mexican Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg