Cheesy Beef Enchilada Tortellini

Steps

1. 1

   Place a large skillet over medium-high heat. Add 1 lb of ground beef and break it up with a spatula.

2. 2

   Add the chopped onion to the skillet with the beef. Cook until the beef is fully browned and the onion is translucent.

3. 3

   Once the beef is fully cooked, drain any excess grease from the skillet.

4. 4

   Season the beef mixture with salt, pepper, chili powder, cumin, dried cilantro, and cayenne. Add 1 tbsp of minced garlic and stir well to combine.

5. 5

   Pour in the 10 oz can of enchilada sauce, the 10 oz can of Rotel, and the 19 oz bag of frozen tortellini.

6. 6

   Bring the mixture to a boil. Once bubbling, turn the heat down to medium-low.

7. 7

   Cover the skillet with a lid and cook for about 5 minutes. Stir the mixture halfway through the cooking time to prevent the pasta from sticking to the bottom of the pan.

   Start 5-minute timer
8. 8

   Once the pasta is tender, give it a final stir and sprinkle 1 cup of shredded Monterey Jack cheese over the top.

9. 9

   Replace the lid for a minute or two until the cheese is melted, or place the skillet under a broiler for a couple of minutes until the cheese is bubbly and golden.

10. 10

    Garnish with fresh cilantro and a dollop of sour cream before serving.