Ingredients
Main Ingredients
- 1 pound ground beef
- 15 ounce canned black beans (drained and rinsed)
- 1 ounce packet taco seasoning
- 14.5 ounce beef broth
- 10 ounce enchilada sauce
- 19 ounce cheese tortellini (frozen or refrigerated variety)
- 2 cups shredded cheese (such as Colby Jack or cheddar)
Optional Garnishes
- Additional shredded cheese
- Sliced green onions
- Sour cream
Instructions
- Brown the Ground Beef: Place the ground beef in a large skillet over medium-high heat. Cook, breaking the meat apart with a spatula, until it is fully browned.
- Add Beans and Seasoning: Drain excess grease from the beef. Add the drained black beans, taco seasoning packet, beef broth, and enchilada sauce to the skillet. Stir well to combine all ingredients evenly.
- Cook Tortellini: Bring the mixture in the skillet to a gentle boil. Add the frozen tortellini and stir gently to coat them with sauce. Cover the skillet with its lid and let simmer for 3 to 5 minutes, or until the tortellini are fully cooked and tender.
- Incorporate Cheese and Rest: Remove the skillet from heat and take off the lid. Stir in the shredded cheese until it melts completely, creating a creamy sauce. Allow the dish to rest a few minutes so the sauce can thicken slightly as it cools.
- Serve with Garnishes: Garnish with optional toppings such as extra cheese, sliced green onions, or sour cream according to your preference. Serve warm and enjoy your hearty skillet meal.
Notes
- Use either frozen or refrigerated cheese tortellini based on availability.
- Be careful to not overcook the tortellini; simmer just until tender to avoid mushiness.
- Feel free to customize with other toppings like avocado or fresh cilantro.
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
