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In the realm of culinary creativity, fusion dishes often bring forth delightful surprises, marrying flavors and textures that might seem worlds apart. One such innovative creation is the Cheesy Beef Enchilada Tortellini. This dish seamlessly blends the rich, savory goodness of cheesy enchiladas with the comforting, pillowy texture of tortellini, resulting in a meal that is both satisfying and indulgent. For busy families looking for quick yet fulfilling dinner options, this recipe stands out as a go-to choice. It is packed with robust flavors and can be prepared in a fraction of the time it takes to make traditional enchiladas.

Cheesy Beef Enchilada Tortellini

Get ready for a delicious twist on traditional Mexican cuisine with this Cheesy Beef Enchilada Tortellini! This easy recipe combines ground beef, aromatic onions, garlic, and savory taco seasoning mixed with cheese tortellini and enchilada sauce for a hearty meal. Topped with a blend of cheddar and Monterey Jack, it’s baked until bubbly and golden. Perfect for weeknight dinners, serve with sour cream and fresh cilantro for an extra burst of flavor!
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Ingredients
  

1 pound of ground beef

1 cup of diced onion

2 cloves of garlic, minced

1 tablespoon of olive oil

1 packet of taco seasoning

1 can (10 oz) of red enchilada sauce

1 package (9 oz) of cheese tortellini

1 cup of shredded cheddar cheese

1 cup of shredded Monterey Jack cheese

1 cup of diced tomatoes (canned or fresh)

1/2 cup of black olives, sliced (optional)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Cook the Tortellini: In a large pot, bring salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.

    Brown the Beef: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

      Add the Ground Beef: Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

        Season the Meat: Sprinkle the taco seasoning over the beef mixture, stirring well to combine. Pour in the enchilada sauce, and stir until everything is well coated.

          Combine Ingredients: In a large mixing bowl, combine the cooked tortellini with the beef and enchilada mixture. Stir in the diced tomatoes and half of each cheese (cheddar and Monterey Jack), mixing until well combined.

            Bake the Enchiladas: Preheat your oven to 375°F (190°C). Transfer the tortellini mixture to a greased 9x13 inch baking dish. Top with the remaining cheese and the sliced black olives (if using).

              Oven Time: Bake in the preheated oven for about 20-25 minutes or until the cheese is bubbly and slightly golden.

                Garnish and Serve: Remove from the oven and let it sit for a few minutes. Garnish with chopped cilantro and serve with sour cream on the side.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8