Ingredients
Scale
- 1 pound ground beef
- 20 oz cheese tortellini (fresh or frozen)
- 1.5 cups shredded cheddar-jack cheese blend
- 1 can (10 oz) red enchilada sauce
- 1 can (14 oz) fire-roasted diced tomatoes, undrained
- 2 cups beef broth
- 1/4 cup sour cream
- 1 small yellow onion, finely diced
- 2 tablespoons minced fresh garlic
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- Fresh chopped cilantro, for garnish
Instructions
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook until browned and crumbled.
- Add the finely diced onion to the skillet. Sauté for about 5 minutes until softened and fragrant.
- Sprinkle in the garlic powder, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Add the minced fresh garlic and cook for about 1 minute, stirring, until aromatic.
- Pour in the beef broth, the entire can of fire-roasted diced tomatoes (with their juice), and the red enchilada sauce. Stir well to combine.
- Gently stir in the cheese tortellini. Bring the mixture to a simmer, cover, and cook for 7–10 minutes (stirring occasionally), until the tortellini are cooked and tender.
- Remove the lid and stir in the shredded cheddar-jack cheese, allowing it to melt into the sauce for a creamy finish. Turn off the heat and swirl in the sour cream to make the sauce extra rich and luscious.
- Sprinkle fresh chopped cilantro over the top and serve hot straight from the skillet.
Notes
- For extra creaminess, use fresh tortellini.
- Swap ground beef with ground turkey or chicken for a lighter version.
- If you like it spicy, add diced jalapeños or a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American