Description
So I was standing in front of my fridge one night, staring at leftovers from both taco night AND Italian night, when I had this ridiculous thought: “What if I combined beef enchiladas with cheese tortellini?” I was either a genius or delirious from hunger. Turns out, it was pure genius! This dish brings together the spicy, smoky flavors of beef enchiladas with the comfort of cheesy pasta pockets. It’s like the best of Mexican and Italian cuisine had a beautiful, delicious baby. My family now requests this unholy (but amazing) fusion at least twice a month!
Ingredients
Scale
For the Meat Mixture:
- 1 lb ground beef (I like 80/20 for this, the fat adds flavor)
- 1 medium onion, diced (yellow or white, doesn’t matter)
- 3–4 cloves garlic, minced (or more if you’re a garlic freak like me)
- 1 packet taco seasoning (or make your own if you’re feeling fancy)
- 1 can (4 oz) diced green chiles (don’t drain them!)
- 1/2 teaspoon cumin (for extra smoky goodness)
- Salt and pepper to taste (the taco seasoning has salt, so go easy)
For the Sauce & Pasta:
- 2 cans (10 oz each) red enchilada sauce (I like medium heat, but you do you)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1/2 cup sour cream
- 1 package (20 oz) refrigerated cheese tortellini (the fresh stuff in the refrigerated section)
- 1/2 cup beef broth or water (just to thin things out a bit)
For the Cheesy Topping:
- 2 cups shredded Mexican cheese blend (or whatever you’ve got – cheddar, Monterey Jack, etc.)
- 1/4 cup chopped cilantro (leave it out if you’re one of those “cilantro tastes like soap” people)
- Sliced green onions (as many as makes you happy)
- Optional: sliced jalapeños, avocado chunks, more sour cream for serving