One-Pot Cheesy Enchilada Tortellini (Printable Version)
# What You’ll Need:
→ Main 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
→ Seasoning and Aromatics
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
→ Liquids
16 -
2 cups beef broth
17 -
1 can fire-roasted diced tomatoes (14 oz), undrained
→ Toppings
18 -
Fresh chopped cilantro
# Steps to Follow:
01 -
In a large deep skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned and crumbled.
02 -
Stir in the diced onion and cook for 5 minutes until softened.
03 -
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.
04 -
Pour in the beef broth, fire-roasted diced tomatoes, and enchilada sauce. Stir until combined.
05 -
Add the cheese tortellini straight into the skillet. Bring to a simmer, cover and cook for about 7 to 10 minutes, stirring occasionally, until the tortellini are tender and cooked through.
06 -
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.
07 -
Top with fresh, finely chopped cilantro before serving.