Description
This fusion comfort dish combines the rich, savory heartiness of lean halal ground beef with the delightful texture of pillowy cheese tortellini. Simmered in a vibrant red enchilada sauce and finished with a gooey, melted blend of shredded cheddar and Monterey Jack cheeses, this meal is a modern family favorite. Perfectly balanced and easy to prepare, it brings the bold, authentic flavors of a classic enchilada to your dinner table in under 45 minutes.
Ingredients
20 oz Cheese Tortellini (fresh or frozen)
1 lb Lean Ground Beef (halal certified)
19 oz Red Enchilada Sauce (mild or medium)
2 cups Shredded Cheese Blend (Cheddar and Monterey Jack)
1 cup Diced Tomatoes
1/4 cup Fresh Cilantro, chopped
Instructions
Boil a large pot of salted water and cook tortellini according to package directions until al dente.
Drain the pasta thoroughly and set aside.
In a large skillet over medium-high heat, brown the ground beef until no pink remains, draining any excess grease.
Pour in the enchilada sauce and simmer for 5 minutes.
Fold the cooked tortellini gently into the beef and sauce mixture.
Stir in half of the shredded cheese until melted and incorporated.
Top the skillet with the remaining cheese, cover, and cook until bubbling and melted.
Remove from heat and let rest for two minutes to allow the sauce to thicken.
Top with fresh diced tomatoes and garnished with fresh cilantro before serving.
Notes
Ensure the beef is thoroughly browned to lock in flavor. If you prefer extra heat, feel free to use a medium or hot enchilada sauce and add diced jalapeños into the beef mixture. Store leftovers in an airtight container for up to 3 days.