Beef Enchilada Tortellini

A fresh spin on taco casserole! Enjoy a quick weeknight dinner that combines classic enchilada flavor with cheese tortellini. It’s sure to be a family hit!

This recipe only contains a handful of ingredients and is so simple. I love enchiladas, but most nights, I simply don’t have the time to throw it all together. I’m combining two things I love: enchiladas AND pasta. How can you go wrong?

Beef Enchilada Tortellini

A fresh spin on taco casserole! Enjoy a quick weeknight dinner that combines classic enchilada flavor with cheese tortellini. It's sure to be a family hit!

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Course

Servings 6

Ingredients

  

• 12 oz cheese filled tortellini
• 1 lb lean ground beef
• 1 tbsp taco seasoning
• 1 cup beef broth
• 2 cans (10 oz each) red enchilada sauce
• 1 (15 oz) can black beans, drained and rinsed
• 1 (11oz) can Mexi-corn
• 1 cup Monterey Jack cheese, shredded
• optional garnishes: sour cream, green onions, cilantro

Instructions

 

• Begin by cooking the tortellini per package directions.

  Brown the ground beef in a large skillet over medium heat. Drain excess grease. 

  Next, mix in the taco seasoning followed by broth, enchilada sauce, beans and corn. Bring to a boil. Then, reduce to a simmer for approximately 10-15 minutes.

  Stir in the tortellini. Simmer for another 5 minutes to thicken. 

  Top with the cheese, place under the broiler until the cheese has melted, about 2-3 minutes, before topping with optional sour cream, green onions and cilantro. Enjoy!