Ingredients
Main Ingredients
- 8 ounces tortellini (gluten-free for gluten-free option)
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 cup water (or beef broth)
- 2 cups enchilada sauce (or salsa)
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 cup cheddar cheese (or Monterey Jack), shredded
Garnishes
- 1/4 cup sour cream
- 2 green onions, sliced (optional)
- 1 tablespoon cilantro, chopped (optional)
Instructions
- Cook the tortellini: Prepare the tortellini according to the package instructions until al dente, then drain and set aside.
- Cook the ground beef: In a large skillet, cook the ground beef over medium heat until browned and fully cooked, breaking it apart as it cooks. Drain any excess grease to keep the dish balanced.
- Add seasoning and liquids: Stir in the taco seasoning to evenly coat the beef, followed by adding the water (or beef broth) and enchilada sauce. Mix well to combine and bring the mixture to a simmer.
- Combine ingredients: Add the cooked tortellini, drained black beans, and corn to the skillet. Stir everything together until well combined and heated through.
- Top with cheese and melt: Sprinkle the shredded cheddar cheese evenly over the skillet mixture. Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye to prevent burning.
- Add garnishes and serve: Remove the skillet from the oven and top with dollops of sour cream, along with sliced green onions and chopped cilantro if using. Serve hot and enjoy!
Notes
- Use gluten-free tortellini to make this recipe gluten-free.
- Substitute beef broth for water for richer flavor.
- Use Monterey Jack or other mild melting cheeses as alternatives to cheddar.
- Adjust taco seasoning quantity based on preferred spice level.
- Fresh corn adds sweetness, but frozen corn works well too.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
