Ultimate Cast Iron Beef Enchilada Tortellini
A delightful fusion of flavors, this dish features seasoned beef and cheesy tortellini enveloped in a rich enchilada sauce, perfect for cozy weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 1 tbsp olive oil or avocado oil for a mild sear
- 1 lb lean ground beef an 80/20 blend for juicy flavor
- 2 tbsp taco seasoning for a zesty kick
- 2 cups thick dark red enchilada sauce rich and aromatic
- 16 oz refrigerated cheese tortellini plump and perfectly chewy
- 1 cup sharp yellow cheddar cheese freshly grated for a creamy melt
- 1 cup Monterey Jack cheese shredded for gooey goodness
- 1/4 cup red onions small diced, for a touch of crunch
- 1/4 cup fresh cilantro finely chopped, for a pop of freshness
Instructions
Cooking Instructions
- Heat the olive oil in your cast iron skillet over medium-high heat.
- Add the lean ground beef, breaking it apart with a spatula. Allow it to cook for about 5-7 minutes until it’s browned and no longer pink.
- Sprinkle the taco seasoning over the beef and mix well, ensuring every morsel is coated with flavor. Let it cook for an additional minute.
- Pour the thick dark red enchilada sauce into the skillet with the seasoned beef. Stir well to combine and let it simmer for 2-3 minutes.
- Gently fold in the refrigerated cheese tortellini, ensuring they are evenly distributed in the sauce. Let the mixture bubble gently, cooking for roughly 5-7 minutes, or until the tortellini is tender and heated through.
- Once the tortellini is cooked, sprinkle the sharp yellow cheddar and Monterey Jack cheese over the top. Fold the cheeses gently into the mixture to melt.
- Remove the skillet from the heat. Top your creation with diced red onions and finely chopped cilantro before serving.
Notes
Use a cast iron skillet for a perfect crispy base. Always taste-test the beef while cooking and adjust seasoning as needed. Keep an eye on the cheeses; they should be melted but not burned. Leftovers can be stored in an airtight container in the fridge for up to 3 days.