Beefy Enchilada Tortellini

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Ingredients:

• 1 pound ground beef
• 1 package (20 oz) cheese tortellini
• 1 can (10 oz) enchilada sauce (mild, medium, or hot based on preference)
• 1 can (10 oz) Rotel (diced tomatoes and green chiles)
• 1 medium onion, diced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup shredded Mexican blend cheese
• 1/4 cup chopped fresh cilantro (optional)
• Sour cream, for serving (optional)

Instructions:

1. Cook the Beef and Onion:

   • In a large pot or deep skillet over medium-high heat, add the ground beef and diced onion.
   • Cook until the beef is browned and the onion is soft, breaking up the meat as it cooks.
   • Drain any excess fat if necessary.

2. Add Seasonings and Rotel:

   • Add the chili powder, cumin, garlic powder, salt, and pepper to the beef and onion mixture. Stir to combine.
   • Add the can of Rotel (including the liquid) and the enchilada sauce. Stir to combine.

3. Add Tortellini and Simmer:

   • Add the cheese tortellini to the pot or skillet and stir gently to ensure the tortellini is covered with the sauce.
   • Bring the mixture to a simmer. Reduce the heat to medium-low, cover, and let it cook for about 10-12 minutes, or until the tortellini is tender and cooked through. Stir occasionally to prevent sticking.

4. Add Cheese:

   • Sprinkle the shredded Mexican blend cheese over the top of the mixture.
   • Cover the pot or skillet again and cook for another 2-3 minutes, or until the cheese is melted and bubbly.

5. Garnish and Serve:

   • If using, sprinkle the chopped fresh cilantro over the top.
   • Serve hot, with sour cream on the side if desired.

Tips:

• Adjust the spice level by choosing the appropriate heat level of Rotel and enchilada sauce.
• For extra creaminess, you can stir in a little cream cheese or heavy cream before adding the shredded cheese.
• Garnish with additional toppings like sliced green onions, diced avocado, or jalapeño slices for added flavor and texture.

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