Description
This Cheesy Beef Tortellini Enchilada Casserole is a delicious and comforting dish combining tender cheese tortellini, savory ground beef, and zesty enchilada sauce, all topped with melted mozzarella cheese. Perfect for a family dinner, this casserole brings a fusion twist with Mexican flavors baked into an Italian pasta favorite.
Ingredients
Scale
Main Ingredients
- 16 ounces cheese tortellini
- 1 pound lean ground beef
- 16 ounces enchilada sauce
- 2 cups shredded mozzarella cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat and Cook: Preheat your oven to 350°F (175°C). Cook the cheese tortellini according to the package instructions until they are al dente. Once cooked, drain the tortellini and set aside.
- Brown Beef: In a skillet over medium heat, add the lean ground beef and cook until it is browned and fully cooked through. Be sure to break the meat into crumbles as it cooks. Once done, drain any excess grease from the skillet.
- Assemble and Bake: In a 9×13 inch oven-safe casserole dish, combine the cooked tortellini, browned ground beef, enchilada sauce, and 1 cup of the shredded mozzarella cheese. Toss the mixture gently to ensure everything is well coated with the sauce. Sprinkle the remaining 1 cup of mozzarella evenly over the top. Place the casserole in the preheated oven and bake for 20 to 30 minutes, or until the cheese on top is fully melted and bubbly.
- Serve: Once baked, remove the casserole from the oven. Garnish with fresh chopped parsley if desired, then serve warm for a hearty and comforting meal.
Notes
- Use lean ground beef to reduce excess fat and grease.
- For a spicier kick, consider adding diced jalapeños or chili powder to the beef while browning.
- You can substitute enchilada sauce with homemade sauce or a mild salsa verde for a different flavor.
- To make it vegetarian, swap the ground beef with sautéed mushrooms or plant-based meat alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
