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Cheesy Beef Enchiladas Tortellini

Cheesy Beef Enchiladas Tortellini

  • Author: Kevin
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Easy Cheesy Beef Enchiladas Tortellini recipe combines seasoned ground beef with melty plant-based cheese and tender cheese-filled tortellini pasta, all coated in a vibrant tomato sauce with a touch of natural vegetarian Worcestershire sauce. This comforting, flavorful dish blends Mexican-inspired spices with Italian pasta traditions, making it perfect for a quick dinner or a special weekend treat.

Ingredients

Scale

Filling Ingredients

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 1 tbsp olive oil

Pasta and Cheese

  • 12 oz cheese-filled tortellini (plant-based)
  • 1 cup plant-based cheese, shredded

Sauce and Garnish

  • 1 1/2 cups tomato sauce (natural)
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Prepare the Filling: Heat olive oil in a large pan over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook until fragrant. Add ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat. Season with chili powder, cumin, salt, and pepper. Stir in vegetarian Worcestershire sauce (natural) and simmer for a few minutes to combine flavors.
  2. Cook the Tortellini: Bring a large pot of salted water to a boil. Add cheese-filled tortellini and cook according to package instructions until al dente. Drain and set aside.
  3. Combine Pasta and Filling: Add the cooked tortellini to the beef mixture in the pan. Fold in half of the plant-based cheese gently so it begins to melt and the ingredients combine well.
  4. Prepare the Sauce and Assemble: Pour tomato sauce (natural) evenly over the tortellini and beef mixture. Mix gently to coat. Transfer everything to a baking dish and sprinkle the remaining plant-based cheese on top.
  5. Bake Until Golden and Bubbling: Preheat oven to 375°F (190°C). Bake for about 15 minutes until cheese topping is melted and bubbly. For a browned top, broil for the last 2 minutes as desired.
  6. Garnish and Serve: Remove from oven and sprinkle chopped fresh cilantro on top. Serve warm and enjoy.

Notes

  • Taste the beef filling before combining the pasta to adjust seasoning as needed.
  • Use room temperature plant-based cheese for faster and more even melting.
  • Cook tortellini slightly under package time if planning to bake, to avoid mushiness.
  • For extra creaminess, stir in a splash of vegetable broth or coconut cream before baking.
  • Allow the dish to rest for a few minutes after baking to let flavors set and make serving easier.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-Italian Fusion

Nutrition

  • Serving Size: 1 cup
  • Calories: 450
  • Sugar: 5g
  • Sodium: 550mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 50mg

Keywords: beef enchiladas, tortellini, cheesy tortellini, plant-based cheese, Mexican fusion pasta, quick dinner, vegetarian Worcestershire sauce (natural), gluten free pasta

Find it online: https://yumwayrecipes.com/cheesy-beef-enchiladas-tortellini/