Description
This hearty and comforting Cheesy Beef Enchiladas Tortellini casserole combines seasoned ground beef, black beans, and cheese tortellini with rich enchilada sauce and melted cheddar cheese. Perfect for a family dinner, this dish is baked to bubbly perfection and garnished with fresh cilantro for a flavorful Tex-Mex twist.
Ingredients
Scale
Beef Filling
- 1 tbsp olive oil
- 1 pound 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, undrained
- 1 tbsp taco seasoning
- 1 cup enchilada sauce, divided
- 1/2 cup sour cream
- Salt and pepper to taste
Tortellini & Topping
- 1 package (9 oz) cheese tortellini
- 2 cups shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Prepare Beef Filling: Heat olive oil in a large skillet over medium-high heat. Brown the ground beef, breaking it up with a spoon, then drain excess fat. Add diced onion and cook for 5-7 minutes until softened. Stir in garlic and taco seasoning, cooking for 1 minute until fragrant. Add black beans, diced tomatoes with green chilies, and 1/2 cup enchilada sauce. Simmer gently for 10-15 minutes to meld flavors. Remove from heat, stir in sour cream, and season with salt and pepper.
- Cook Tortellini: While the beef filling simmers, cook cheese tortellini according to package instructions until al dente. Drain thoroughly and do not rinse.
- Assemble Casserole: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread 1/4 cup enchilada sauce evenly over the bottom. Layer half the cooked tortellini evenly over the sauce, spoon half the beef filling on top, then sprinkle with 1 cup shredded cheddar cheese. Repeat layers with remaining tortellini and beef filling.
- Top and Bake: Pour remaining 1/4 cup enchilada sauce over the casserole, then sprinkle with the last 1 cup shredded cheddar cheese. Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 15-20 minutes until cheese is melted, bubbly, and lightly golden.
- Rest and Serve: Remove casserole from oven and let rest for 5-10 minutes to set. Garnish with chopped cilantro if desired and serve warm.
Notes
- Do not rinse cooked tortellini to keep the sauce adhering better.
- You can substitute ground turkey for ground beef for a leaner option.
- Adjust the spice level by choosing mild or hot enchilada sauce as preferred.
- For a vegetarian version, omit the beef and increase black beans and veggies.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
