Ingredients
Equipment
Method
Brown the beef and build the sauce
- Brown the ground beef with the diced onion in a large deep skillet, then drain excess fat. Add the garlic, cumin, chili powder, salt, and pepper and stir until fragrant, about 30 seconds, with a clear color shift on the beef.
- Pour in the red enchilada sauce, beef broth, and Rotel tomatoes, then bring the mixture to a boil. Look for steady bubbling across the surface before adding the pasta.
Cook the tortellini and melt the cheese
- Add the refrigerated cheese tortellini and cook according to package directions, about 5–7 minutes, stirring occasionally. Keep the sauce at a gentle boil so the tortellini stays submerged and thickens slightly.
- Top with the shredded Mexican cheese blend, cover, and heat for 2 minutes until melted. You should see the cheese fully slump and turn glossy with some pooling at the edges.
Garnish and serve
- Garnish with cilantro and jalapeños and serve directly from the skillet. The green herbs and sliced jalapeños should sit fresh over the red and melted cheese.
Notes
Pro tip: drain the beef well so the sauce doesn’t turn greasy, and stir occasionally during the tortellini cook so every piece gets sauced. Store leftovers in the fridge up to 3 days in a sealed container; reheat on the stove over medium-low until hot. Freezing: not recommended because refrigerated tortellini can soften. If you want a lighter option, use reduced-fat cheese blend and keep the enchilada sauce portion the same for flavor.