Cheesy Beef Enchilada Tortellini

Cheesy Beef Enchilada Tortellini is a comforting, one-pan dinner that combines the rich flavors of Mexican cuisine with the heartiness of Italian pasta. This dish features seasoned ground beef, cheese-filled tortellini, and a zesty enchilada sauce, all topped with melted Monterey Jack cheese. It's a quick and easy meal that's perfect for busy weeknights and sure to please the whole family.

Ingredients:

• 1 lb ground beef

• 1 onion, chopped

• ½ tsp salt

• ½ tsp black pepper

• 2 tsp chili powder

• 1 tsp cumin

• 1 tsp dried cilantro

• ¼ tsp cayenne pepper

• 1 tbsp minced garlic

• 1 (19 oz) bag frozen cheese tortellini

• 1 (10 oz) can mild enchilada sauce

• 1 (10 oz) can Rotel diced tomatoes and green chilies

• 1 cup shredded Monterey Jack cheese

• Sour cream (for serving)

Directions:

1. Cook the Ground Beef:

   • In a large skillet over medium-high heat, brown the ground beef until fully cooked.

   • Add the chopped onion and cook until softened.

   • Drain any excess grease from the skillet.

2. Season the Meat:

   • Stir in the salt, pepper, chili powder, cumin, dried cilantro, cayenne pepper, and minced garlic.

   • Cook for an additional minute to allow the spices to become fragrant.

3. Add the Tortellini and Sauces:

   • Pour in the enchilada sauce and Rotel (with their juices).

   • Add the frozen tortellini to the skillet.

   • Bring the mixture to a boil, then reduce the heat to medium-low.

   • Cover and simmer for about 5 minutes, stirring halfway through to prevent the tortellini from sticking.

4. Melt the Cheese:

   • Once the tortellini is cooked, stir the mixture to combine.

   • Sprinkle the shredded Monterey Jack cheese over the top.

   • Cover the skillet again and cook for a couple of minutes until the cheese is melted.

5. Serve:

   • Remove from heat and serve hot, topped with a dollop of sour cream.

Nutritional Information (per serving):

• Calories: Approximately 500 kcal

• Protein: 30 g

• Carbohydrates: 40 g

• Fat: 25 g

• Sodium: 800 mg

• Cholesterol: 100 mg