Description
A flavorful and hearty Beef Enchilada Tortellini casserole combining spicy ground beef, enchilada sauce, and tender cheese tortellini, topped with melted cheddar and Monterey Jack cheeses for a comforting Mexican-inspired baked pasta dish.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) enchilada sauce
- 1 can (14 ounces) diced tomatoes, drained
- 1 cup corn (frozen or canned)
- 2 tablespoons olive oil
- Salt and pepper to taste
Pasta & Cheese
- 8 ounces cheese tortellini
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Garnish
- 1/4 cup chopped cilantro
Instructions
- Heat the oil: In a large skillet, heat olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté onions: Add the diced onion and cook for 3-4 minutes until softened and translucent, building the flavor base.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant to deepen the aroma.
- Brown the beef: Increase to medium-high heat, add ground beef, and cook until browned and crumbly. Drain any excess fat to keep the dish from being greasy.
- Mix seasonings and sauce: Stir in taco seasoning, enchilada sauce, and drained diced tomatoes. Combine well for a rich, spicy sauce.
- Add corn and simmer: Incorporate the corn, mix thoroughly, then reduce heat to low and let simmer for 5 minutes to meld the flavors.
- Cook tortellini: While the sauce simmers, cook cheese tortellini according to package directions. Drain and set aside to be added later.
- Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Combine pasta and sauce: Gently fold the cooked tortellini into the beef and enchilada sauce mixture, ensuring everything is evenly coated.
- Transfer to baking dish: Pour the combined mixture into a baking dish, spreading it evenly for consistent cooking.
- Add cheese topping: Evenly sprinkle shredded cheddar and Monterey Jack cheeses over the top for a gooey, golden finish.
- Bake: Place the dish in the preheated oven and bake for 10-15 minutes until the cheese is melted, bubbly, and golden brown.
- Garnish and serve: Remove from oven, sprinkle with freshly chopped cilantro, and serve hot for a delicious Mexican-inspired meal.
Notes
- This dish can be made ahead and refrigerated before baking; just add a few extra minutes to baking time if baking from cold.
- Use fresh corn instead of frozen or canned for a sweeter flavor.
- To make it spicier, add chopped jalapeños with the onions or use a hotter enchilada sauce.
- For a lighter option, use ground turkey instead of beef and reduce the cheese quantity.
- Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
