Description
This Cheesy Beef Tortellini Enchilada Casserole is a comforting and hearty dish combining tender cheese tortellini, savory ground beef, rich enchilada sauce, and gooey melted mozzarella cheese. Baked to perfection, this casserole is easy to prepare in under 40 minutes, making it a perfect family-friendly dinner option. The casserole is garnished with fresh parsley for a touch of brightness and color, delivering a satisfying fusion of Italian pasta and Mexican-inspired flavors.
Ingredients
Scale
Pasta and Meat
- 16 ounces cheese tortellini
- 1 pound lean ground beef
Sauce and Cheese
- 16 ounces enchilada sauce
- 2 cups shredded mozzarella cheese
Garnish
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat and Cook Tortellini: Preheat your oven to 350°F (175°C). Bring a pot of salted water to a boil and cook the cheese tortellini according to package directions until al dente. Once cooked, drain the tortellini well and set aside.
- Brown the Ground Beef: Heat a skillet over medium heat and add the lean ground beef. Cook, breaking it apart with a spoon, until fully browned and no longer pink, about 6-8 minutes. Drain off any excess grease to keep the casserole from becoming too oily.
- Assemble the Casserole: In a 9×13 inch oven-safe casserole dish, combine the cooked tortellini, browned ground beef, enchilada sauce, and 1 cup of shredded mozzarella cheese. Toss everything gently to evenly coat the pasta and beef with the sauce and cheese.
- Add Topping and Bake: Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top of the casserole. Place the dish in the preheated oven and bake for 20 to 30 minutes or until the cheese is thoroughly melted, bubbly, and slightly golden on the edges.
- Serve: Remove the casserole from the oven and let it rest for a few minutes. Optionally, garnish with freshly chopped parsley for a pop of color and freshness. Serve warm and enjoy a deliciously flavorful, cheesy meal.
Notes
- You can substitute ground turkey or chicken for a leaner meat option.
- For added spice, consider mixing some diced jalapeños into the enchilada sauce before assembling.
- This casserole can be made ahead and refrigerated for up to 24 hours before baking.
- Leftovers keep well and can be reheated in the oven or microwave.
- To make it gluten-free, use gluten-free tortellini.
