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Here's my cozy weeknight mash-up that combines cheesy tortellini with spicy enchilada flavors. I stumbled on this recipe one night when I was craving both pasta and Mexican food, and now it's my family's most-requested dinner. The best part? It all comes together in one pan while the pasta cooks.
The first time I made this, my picky 12-year-old went back for thirds. Now he helps me grate the cheese while I brown the beef - it's become our special cooking time together.
Grab These Ingredients:
- Store-bought tortellini: - I grab it from the refrigerated section near the fancy cheese
- Ground beef: that's 80/20 lean - the fat adds flavor you don't want to miss
- Real blocks of cheese: - pre-shredded just doesn't melt right
- Your favorite enchilada sauce: - I use mild red for the kids
- Fresh garlic: - those little jars just aren't the same
- Yellow onion: - trust me, sweet onions make it too sugary
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Let's Cook:
- Start Your Base:
- Get your pasta water going while you dig out your biggest skillet. Nothing worse than waiting for water to boil when everything else is ready.
- Build Your Flavors:
- Break up that beef into small bits - I use my wooden spoon that's got those battle scars from years of cooking. Once it's browning nicely, toss in those onions and let them get soft and sweet.
- Season With Love:
- Sprinkle in those spices and let them toast up. Your kitchen should smell amazing right about now - like your favorite Mexican restaurant.
- Let's Get Saucy:
- Pour that enchilada sauce right over everything. Watch it bubble and turn into this gorgeous, rich mixture. Sometimes I add an extra splash because we love things saucy in my house.
- Bring It Together:
- Dump in those cooked tortellini - I like to scoop them right from the water into the sauce. The little bit of pasta water that comes along helps make everything creamy.
- Make It Rain Cheese:
- This is my kids' favorite part. Cover everything with both kinds of cheese, pop that lid on, and let it get all melty and gooey. No peeking for 3 minutes!
Last week my neighbor came over while I was making this and practically invited herself to dinner after smelling it through the door. Now she makes it for her family too!
What To Serve It With:
I usually throw together a quick salad with whatever greens are in my fridge. Sometimes I warm up some tortillas too - they're perfect for scooping up the extra sauce. My husband likes his with sliced avocado on top.
Switch It Up:
Sometimes I use ground turkey to make it lighter, or spicy enchilada sauce when the kids aren't eating with us. Once I tried it with mushroom tortellini and it was amazing. Just work with what you've got!
Keep The Leftovers:
If you actually have any leftovers (we rarely do), they'll keep in the fridge for a few days. Add a splash of milk when you reheat it to bring back the sauciness. The flavors get even better the next day.
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Kitchen Secrets:
- Let your pan get nice and hot before adding the meat
- Don't move the beef around too much while it browns
- Save a cup of pasta water just in case your sauce needs thinning
You know what I love most about this recipe? It reminds me of Sunday dinners at my mom's house, where she'd always mix up different cuisines to make something new. Every time I make this, my kitchen fills with those familiar comfort food smells, and for a moment, it feels just like being back home.
Frequently Asked Questions
- → Can I use different pasta?
- Yes, any filled pasta like ravioli works well, just adjust cooking time according to package.
- → Red or green enchilada sauce?
- Either works well - red for traditional flavor, green for a slightly tangier taste.
- → Can I make this ahead?
- Best served fresh, but leftovers reheat well for 2-3 days.
- → Can I use ground turkey?
- Yes, ground turkey or chicken can substitute for beef.
- → How spicy is this dish?
- Mild to medium, depending on your enchilada sauce. Adjust seasonings to taste.