One-Pot Cheesy Enchilada Tortellini (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 g ground beef
02 -
600 g fresh or frozen cheese tortellini
03 -
295 ml red enchilada sauce
04 -
1 small yellow onion, finely diced
05 -
410 g fire-roasted diced tomatoes, undrained
06 -
475 ml beef broth
→ Cheese and Dairy
07 -
170 g shredded cheddar-jack cheese blend
08 -
60 ml sour cream
→ Seasonings
09 -
1 tablespoon olive oil
10 -
2 tablespoons minced fresh garlic
11 -
1 teaspoon garlic powder
12 -
1 teaspoon smoked paprika
13 -
1 teaspoon cumin
14 -
1 teaspoon chili powder
15 -
0.5 teaspoon dried oregano
16 -
1 teaspoon salt
17 -
0.125 teaspoon black pepper
→ Garnish
18 -
Fresh chopped cilantro
# Instructions:
01 -
Heat olive oil in a large deep skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spatula, until browned and crumbled.
02 -
Stir in the finely diced onion and cook for 5 minutes until softened.
03 -
Sprinkle garlic powder, smoked paprika, cumin, chili powder, dried oregano, salt, and black pepper over the beef. Add minced fresh garlic and cook for 1 minute until fragrant.
04 -
Pour in beef broth, fire-roasted diced tomatoes with their juices, and red enchilada sauce. Stir to integrate all ingredients thoroughly.
05 -
Add cheese tortellini to the pan. Bring mixture to a simmer, cover, and cook for 7 to 10 minutes, stirring occasionally, until tortellini are tender.
06 -
Uncover and stir in shredded cheddar-jack cheese until melted and sauce is creamy. Remove from heat and mix in sour cream until smooth and velvety.
07 -
Top with fresh chopped cilantro before serving.
# Notes:
01 -
For even richer flavour, use freshly grated cheese and finish with extra cilantro.