Description
A comforting and flavorful fusion dish that combines cheesy cheese tortellini with savory ground beef enchilada filling. This baked casserole layers seasoned beef, black beans, diced tomatoes, cheese tortellini, and enchilada sauce topped with melted cheddar cheese for a delicious and hearty meal perfect for family dinners.
Ingredients
Scale
Meat and Vegetables
- 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
Seasonings and Sauces
- 1 tablespoon taco seasoning
- 1 cup enchilada sauce
- Salt and pepper to taste
- Olive oil for cooking (about 1 tablespoon)
Pasta and Dairy
- 1 package (9 oz) cheese tortellini
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
Garnish
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Sauté Aromatics: In a large skillet, heat about 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Cook Ground Beef: Add the ground beef to the skillet, breaking it apart as it cooks. Continue cooking until browned thoroughly, about 5-7 minutes. Drain any excess fat if needed.
- Combine Beans and Tomatoes: Stir in the black beans, diced tomatoes with green chilies, and taco seasoning. Let the mixture simmer for 5 minutes to meld the flavors. Season with salt and pepper to taste.
- Cook Tortellini: While the beef mixture simmers, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, about 3-5 minutes, until they float to the surface.
- Drain Tortellini: Drain the cooked tortellini and set aside.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Combine Tortellini and Beef Filling: In a large mixing bowl, gently fold the cooked tortellini together with the beef and bean filling until well combined.
- Prepare Baking Dish: Spread a thin layer of enchilada sauce evenly on the bottom of a 9×13 inch baking dish.
- Assemble Casserole: Transfer the tortellini and beef mixture into the baking dish, spreading it evenly over the sauce.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the top of the tortellini mixture, then sprinkle the shredded cheddar cheese generously to cover the surface.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to heat through and melt the cheese.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes until the cheese is fully melted, bubbly, and slightly golden.
- Rest and Serve: Allow the casserole to cool for about 5 minutes before serving. Garnish with chopped fresh cilantro if desired and dollops of sour cream.
Notes
- Drain excess fat from cooked beef to reduce grease in the casserole.
- Use a good quality enchilada sauce for best flavor results.
- Cheese tortellini is key to this recipe; do not substitute with other pasta shapes.
- For extra spice, add jalapeños or use a spicy enchilada sauce.
- This dish can be made ahead and refrigerated before baking; just add extra bake time if baking from cold.
- Leftovers reheat well and make great next-day meals.
