A snappy, simple and delicious meat enchilada skillet shrouded in softened cheddar!
Today I have a mushy meat enchilada tortellini skillet formula to share and it's fast, simple, generous and pressed with flavor!
While you are trusting that the water will bubble to cook the tortellini, you cook some ground hamburger, include taco flavoring, include enchilada sauce (or salsa) alongside your preferred enchilada fixings like beans, corn, and so on before including the tortellini, covering with cheddar and preparing until the cheddar has liquefied! Yum! It's difficult to oppose these enchilada flavors, particularly when canvassed in dissolved cheddar and beat with sharp cream! This skillet dish makes for the ideal weeknight supper that everybody will appreciate!
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ingredients
- 8 ounces tortellini (gluten-free for gluten-free)
- 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, etc.) shredded
- 1/4 cup sour cream
- 2 green onions, sliced (optional)
- 1 tablespoon cilantro, chopped (optional)
directions
- Start cooking the tortellini as directed on package.
- Meanwhile cook the ground beef in a large skillet before draining any excess grease.
- Mix in the seasoning followed by the water, enchilada sauce, the tortellini, beans and corn into the beef and bring to a simmer.
- Top with the cheese, place under the broiler until the cheese has melted, about 2-3 minutes, before topping with sour cream, green onions and cilantro and enjoying!
For more detail : bit.ly/2H6ogfx
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