Cheesy Enchilada Beef Tortellini Skillet

Cheesy Enchilada Beef Tortellini Skillet Ingredients : • 1 pound ground beef • 1 bag (20 oz) cheese tortellini (fresh or frozen) • 1½ 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 • ¼ 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 • ½ teaspoon oregano • 1 teaspoon salt • ⅛ teaspoon black pepper • Fresh chopped cilantro, for garnish Instructions 1. Brown the Beef: Heat olive oil in a large deep skillet over medium-high. Add ground beef and cook until browned and crumbled. 2. Sauté Onion: Add the diced onion to the skillet. Sauté for about 5 minutes, until softened. 3. Add Seasonings: Stir in garlic powder, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Add minced fresh garlic and cook for about 1 minute, until fragrant. 4. Add Liquids & Tomatoes: Pour in the beef broth, fire-roasted diced tomatoes (with juice), and enchilada sauce. Stir everything well. 5. Add Tortellini: Stir in the cheese tortellini. Bring to a simmer, cover, and cook for 7–10 minutes, stirring occasionally, until the tortellini are tender. 6. Add Cheese & Sour Cream: Remove the lid and stir in the shredded cheddar-jack cheese until melted and the sauce is creamy. Turn off the heat, then stir in the sour cream for extra richness. 7. Garnish & Serve: Top with fresh chopped cilantro and serve hot. Servings: 6 Prep Time: 10 minutes Cook Time: 25 minutes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Brown the Beef: Heat olive oil in a large deep skillet over medium-high. Add ground beef and cook until browned and crumbled. 2. Sauté Onion: Add the diced onion to the skillet. Sauté for about 5 minutes, until softened. 3. Add Seasonings: Stir in garlic powder, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Add minced fresh garlic and cook for about 1 minute, until fragrant. 4. Add Liquids & Tomatoes: Pour in the beef broth, fire-roasted diced tomatoes (with juice), and enchilada sauce. Stir everything well. 5. Add Tortellini: Stir in the cheese tortellini. Bring to a simmer, cover, and cook for 7–10 minutes, stirring occasionally, until the tortellini are tender. 6. Add Cheese & Sour Cream: Remove the lid and stir in the shredded cheddar-jack cheese until melted and the sauce is creamy. Turn off the heat, then stir in the sour cream for extra richness. 7. Garnish & Serve: Top with fresh chopped cilantro and serve hot.