Beef Tortellini Beef Stove Recipe With Cheese

There is something magical in the smell of beef tortellinia with cheese that fills the kitchen – fried stove beef in the pan, spicy enchilada sauce and shining cheese melting on pillows. It is comforting food with a twist, bringing together the daring flavors of Tex-Mex and the comfortable attraction of Italian Tortellini in a pan.

Cheesy Beef Enchilada Tortellini Skillet Recipe 1 Elite Cooking Recipes

I first launched this one night when Taco Tuesday collided with a desire for something creamy and generous. The result? A unique wonder that is now firmly in our regular dinner rotation. It is fast, satisfactory and total pleasure with children and adults.

Let’s dive why this cheese -to -beef tortellini pan this week this week.

Why you will love this Ringard beef Tortellini pan

Prepare to fall in love with your new favorite week comfort dish. This cheese beef Tortellini pan has everything you like in a comfortable saucepan – flowering, texture and just enough heat – relieved in a 30 -minute meal designed for well -filled nights.

First of all, this recipe is Surprisingly easy TO DO. He uses Tortellini bought in stores and a handful of pantry staples to create a dish that tastes for hours. With a single pan and less than half an hour of cooking time, cleaning is child’s play.

It is also Approved for the family and the difficult eater. The cheese tortellini are familiar enough for children, while experienced beef and Enchilada sauce add just enough kicks to keep the adults happy.

On a budget? This meal will not break the bank. It is based on affordable ingredients such as chopped beef, cheese and pasta, and extends easily to feed four to six hungry mouths without the need for a ton of extras.

Finally and above all, it is incredibly versatile. You can spice it up, exchange proteins or sneak in additional vegetables – this recipe is forgiven and easy to personalize depending on what you have at hand.

Let’s take a closer look at the simple but tasty ingredients that give life to this dish.

Ingredient notes

Cheesy Beef Enchilada Tortellini Skillet Recipe 2 Elite Cooking Recipes

The beauty of this Ringard beef Tortellini pan lies in its intelligent combination of some key ingredients. Everyone brings something unique to the table, creating a rich, daring and comforting dish in no time.

Tortellini with refrigerated cheese is the pasta of choice here. Its creamy cheese garnish adds a luxurious texture that perfectly balances the spicy enchilada sauce and salty beef. If you are in a pinch, the frozen Tortellini work as well, slightly adjust the cooking time and add a touch of water to help them steam.

Ground beef Provides the copious basis of this recipe. I like to use 85/15 for a good balance of flavor and tenderness without too much fat. If you prefer lean options, the chopped turkey or the chicken also work beautifully and always absorb the flavor of the enchilada.

Red Enchilada Sauce is the flavor bomb that brings everything together. Opt for a light or medium version purchased in stores depending on your spice preference, or go home if you have a favorite recipe. It covers Tortellini and beef in a rich and smoked sauce which is downright worthy of oneself.

Grated cheeseGenerally a mixture of cheddar and Monterey Jack, is what makes this pan from good to glorious. The cheese melts in the sauce and creates a loving delicious blanket on the top – don’t skimp here!

You will also need a few pantry staples such as Seasonal, garlic and taco seasoning To build depth and flavor. And do not forget a large, secure oven pan with a lid – it helps everything uniformly and allows you to finish the dish with a sparkling cheese under the grill if you wish.

How to make this Ringard Beef Tortellini pan

Cheesy Beef Enchilada Tortellini Skillet Recipe Elite Cooking Recipes

Make this dish could not be simpler, even a hectic evening of week. Just follow a few easy steps and dinner will be on the table in no time.

Start by heating a large deep pan over medium-high heat. Add an oil of oil, then mix your chopped onion. Cook 2 to 3 minutes until it is soft and fragrant, then add the chopped garlic and cook for another 30 seconds. This aromatic base opens the way to all this future flavor.

Then add your chopped beef to the pan. Break it with a spoon and cook it until it is golden and more pink, about 6-7 minutes. Once cooked, incorporate your tacos seasoning and simmer a minute or two to flower the spices and deepen the flavor.

Pour the Enchilada sauce and bring everything to a soft simmer. Once bubbling, add the cheese tortellini not cooked directly in the pan. Make sure they are nestled in the sauce and above all submerged – that is how they will absorb the flavor during cooking.

Cover the pan and simmer for 5-7 minutes, stirring once or twice, until the Tortellini are tender and the sauce has slightly thickened. If the sauce seems too thick, add a touch of water or broth to loosen it.

Once the tortellini is cooked through, sprinkle the grated cheese evenly on top. Cover the pan again for a few minutes to let the cheese melt. Or, if you feel fanciful, burst the pan under the grill for 2-3 minutes to brown the cheese until sparkling and golden.

In total, this dish takes about 25-30 minutes from start to finish. It’s a meal with a rich, tasty panel that leaves you minimal cleaning – what could you ask for more?

Storage options

If you are lucky to have leftovers, this dish stores and warms like a dream. Simply transfer any additional tortellini to an airtight container and refrigerate for up to 3-4 days. The flavors deepened during the night, which makes it just as tasty – if not better – the next day.

For longer storage, you can freeze individual portions in freezer -safe containers for up to 2 months. Let the dish cool completely before freezing to avoid ice crystals, and make sure to label and date your containers.

To warm up, burst a portion in the microwave for 1 to 2 minutes, stirring halfway. If you warm Frozen, defrost the night in the refrigerator before the microwave, or warm up slowly in a covered pan with a touch of water or broth to keep it impertinent.

Whether you prepare for lunch for tomorrow or store your freezer for a busy week, this dish resists beautifully.

Variations and substitutions

One of the best things about this Ringard beef Tortellini pan is how flexible it is. You can modify it according to your preferences, your food needs or anything lying around in your refrigerator.

Do you want to lighten things? Exchange the chopped beef for the chopped turkey or even the crumbs based on plants. They will always absorb all the flavor of the enchilada while reducing fat and calories.

Are you looking to sneak in more vegetables? Incorporate diced peppers, corn or spinach just after tanning the meat. They will cook in the sauce and stimulate the nutritional value without changing the taste too much.

Not a fan of Red Enchilada sauce? Try to use Green enchilada sauce Or even a creamy verde salsa for a slightly more tangible touch. It completely modifies the flavor profile while keeping the same ease of skillets.

For a different texture, replace the cheese tortellini with unique pasta like Penne or Rotini – but keep in mind that you will have to cook them separately before adding, because they do not cook as quickly in the sauce as the Tortellini.

And if you feed a crowd or if you want leftovers, this double recipe easily. Just use a larger skillet or transfer everything to a cooking dish after the stove portion and finish it in the oven.

No matter how you mix it, this dish is constantly adaptable – and that is part of what makes such a winner. Do not be afraid to experiment and do it yourself!