Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tablespoon taco seasoning
- 1 package (9 oz) cheese tortellini
- 2 cups shredded cheddar cheese
- 1 cup enchilada sauce
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large skillet, heat olive oil over medium heat. Sauté diced onion until translucent, then add minced garlic for an additional minute.
- Add ground beef to the skillet; cook until browned. Drain excess fat if necessary.
- Stir in black beans, diced tomatoes with green chilies, taco seasoning, salt, and pepper. Simmer for about 5 minutes.
- Boil salted water in a large pot; cook cheese tortellini according to package instructions until they float. Drain carefully.
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine cooked tortellini with the beef mixture.
- Spread a thin layer of enchilada sauce in a baking dish; transfer the tortellini mixture evenly into the dish.
- Pour remaining enchilada sauce over the top and sprinkle with shredded cheddar cheese.
- Cover with foil and bake for 20 minutes; remove foil and bake an additional 10-15 minutes until cheese is melted.
- Let cool for about 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg