I can guess that the first time you saw the recipe title you said "what?" So, read it again. Yes, you read it right. Tex-Mex meets Italian... sort of,,, that starts out combines ground beef, enchilada sauce, and seasonings, then adds in cheese tortellinis and tops off with Mozzarella cheese. Call it a "fusion" dish or a "Mike's out of his mind again" dish, but it's definitely a taste combination that works.
The only complaint I have is with the look of the finished dish. Compared to the original recipe posting's very dark red sauce, this version comes out looking very "creamy". I believe it's because the recipe calls for quite a bit of cream cheese. Mine doesn't look as pretty, but at least it's true to the recipe. I'll offer some suggestions for changes in the recipe notes.
Adapted from Sally Meals
An interesting "fusion" dish combining beef enchilada filling with cheese tortellini and Mozzarella cheese. It doesn't sound like it would work, but it's surprisingly good.
Adapted from Sally Meals
In a medium or large skillet, heat the olive oil over medium-high heat. Add the onion and saute until softened, about 3-4 minutes. Add the garlic and cook another 1-2 minutes.
Add the ground beef, chili powder, and cumin. Cook until the meat is browned, breaking it into crumbles as it cooks. Drain any excess grease.
Add the enchilada sauce and bring to a simmer. Reduce heat to medium-low, then add the cream cheese and stir until melted, blending thoroughly. Taste and season with salt and pepper as desired.
Fold in the tortellini, stirring until well combined. Simmer for 4-5 minutes until the tortellini is heated through. Remove from heat, sprinkle the Mozzarella cheese on top of the mixture, and cover for about 5 minutes to allow the cheese to melt. Serve immediately, garnishing with chopped cilantro if desired.
Servings 4
Serving Size 1 1/2 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.