One-Pot Cheesy Enchilada Tortellini (Print Version)
# Ingredients:
01 -
1 pound ground beef
02 -
1 can red enchilada sauce (10 oz)
03 -
1 bag cheese tortellini (20 oz, fresh or frozen)
04 -
1 1/2 cups shredded cheddar-jack cheese blend
05 -
1/4 cup sour cream
06 -
1 tablespoon olive oil
07 -
1 small yellow onion, finely diced
08 -
1 teaspoon garlic powder
09 -
1 teaspoon smoked paprika
10 -
1 teaspoon cumin
11 -
1 teaspoon chili powder
12 -
1/2 teaspoon oregano
13 -
1 teaspoon salt
14 -
1/8 teaspoon black pepper
15 -
2 tablespoons minced fresh garlic
16 -
2 cups beef broth
17 -
1 can fire-roasted diced tomatoes (14 oz), undrained
18 -
Fresh chopped cilantro (for topping)
# Instructions:
01 -
In a large deep skillet, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned and crumbled. Stir in diced onion and cook for 5 minutes until softened.
02 -
Season the beef mixture with garlic powder, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Stir in minced garlic and cook for another minute until fragrant.
03 -
Pour in beef broth, fire-roasted diced tomatoes (undrained), and enchilada sauce. Stir until evenly combined.
04 -
Add the cheese tortellini directly into the skillet. Bring the mixture to a simmer, then cover it and cook for 7–10 minutes, stirring occasionally, until the tortellini are tender and fully cooked.
05 -
Uncover and stir in shredded cheddar-jack cheese until melted and creamy. Remove the skillet from heat and stir in sour cream to achieve a velvety texture.
06 -
Top the dish with fresh chopped cilantro just before serving.