Description
Cheesy Beef Enchiladas Tortellini is the ultimate comfort food fusion—combining cheesy Italian pasta with bold Tex-Mex flavors. Tender tortellini, savory ground beef, black beans, enchilada sauce, and gooey cheddar bake together into a hearty, one-dish meal that’s quick to assemble, family-friendly, and freezer-ready. It’s pasta night and taco night rolled into one.
Ingredients
1 lb (450 g) ground beef
1 medium onion, diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies
1 tbsp taco seasoning
1 package (9 oz) cheese tortellini
2 cups shredded cheddar cheese
1 cup enchilada sauce
½ cup sour cream
¼ cup fresh cilantro, chopped (optional)
1 tbsp olive oil
Salt and pepper, to taste
Instructions
Cook Beef: Heat olive oil in a skillet over medium heat. Sauté onion for 3 minutes. Add garlic and cook 1 minute. Stir in ground beef and cook 6–8 minutes until browned. Drain excess fat if needed. Season with salt, pepper, and taco seasoning.
Add Beans & Tomatoes: Stir in black beans and diced tomatoes with chilies. Simmer 5 minutes.
Cook Tortellini: In a separate pot, cook tortellini in salted boiling water for 3–5 minutes until just tender. Drain.
Assemble Casserole: Preheat oven to 350°F (180°C). In a large baking dish, combine beef mixture, tortellini, enchilada sauce, and half the cheese. Mix well.
Bake: Top with remaining cheese. Bake uncovered 15–20 minutes until bubbly and golden.
Finish & Serve: Let rest 5 minutes, then garnish with sour cream and cilantro. Serve hot.
Notes
Slightly undercook tortellini since it will continue baking.
Use spicy enchilada sauce or add jalapeños for extra heat.
Swap beef with ground turkey, chicken, or plant-based mince for lighter versions.
This casserole can be assembled ahead and refrigerated or frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Plats
- Method: Baking + Stovetop
- Cuisine: Mexican-Italian Fusion