- 1 pound ground beef
- 1 package (20 oz) cheese tortellini
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Optional: sliced jalapeños for extra heat
- Begin by cooking the tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
- Add the ground beef, breaking it up with a spatula, and cook until browned. Drain any excess fat.
- Stir in the cumin, chili powder, salt, and pepper, allowing the spices to coat the beef evenly.
- Add the can of enchilada sauce to the beef mixture, stirring to combine. Let it simmer for about 5 minutes to meld the flavors.
- In a large baking dish, combine the cooked tortellini with the beef and sauce mixture.
- Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
- Bake in a preheated oven at 350°F for 10-15 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool slightly. Garnish with fresh cilantro and sliced jalapeños if desired.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International