One-Pot Cheesy Enchilada Tortellini with Beef Ingredients
Prepare for lunch or dinner with this comfort dish
Prep15m
Cook4h
Yield4
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Ingredients
- 1 pound ground beef
- 1 can red enchilada sauce (10 oz)
- 1 bag cheese tortellini (20 oz bag fresh or frozen)
- 1 1/2 cups shredded cheddar-jack cheese blend
- 1/4 cup sour cream
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons minced fresh garlic
- 2 cups beef broth
- 1 can fire roasted diced tomatoes (14 oz), undrained
- Fresh chopped cilantro for topping
Method
- In a large deep skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned and crumbled. Stir in the diced onion and cook for 5 minutes until softened.
- Season the beef with garlic powder, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Stir in the fresh garlic and cook for another minute until fragrant.
- Pour in the beef broth, fire-roasted diced tomatoes, and enchilada sauce. Stir until combined
- Add the cheese tortellini straight into the skillet. Bring to a simmer, then cover and cook for about 7 to 10 minutes, stirring occasionally, until the tortellini are tender and cooked through.
- Uncover and stir in the shredded cheddar-jack cheese until melted and creamy. Turn off the heat and add in the sour cream to make the sauce extra velvety.
- Top with fresh, finely chopped cilantro before serving.
