With summer just around the corner, my mind is set on not being confined to the kitchen and rather being able to to get outdoors more and enjoying endless hours of playtime with my youngsters. The summer tends to be a time when I seldom cook an elaborate meal and instead a time I further acquaint myself with the barbecue and slow cooker. Who really wants to cook a meal indoors on a hot summer day anyway? Not me!
However, on those random dreary, rainy days you will usual find me in the kitchen to cook up a quick casserole. A classic comfort dish that always just hits the spot.
One of my family's favourite dishes is Beef Enchiladas with Homemade Enchilada Sauce. I don't make it often, as it requires a fair bit of time to prepare. When I do you can guarantee that no leftovers will remain.
Recently, I had been craving my beef enchiladas, but wasn't in the mood to do all the preparation. I wound up purchasing a package of cheese tortellini and pairing it with my homemade enchilada sauce. The result was unimaginable! Ever bite of this dish left me in anticipation of another. If YUMazing was a word, it would apply to this casserole!
So... if you have a rainy day getting you down... Don't let it! Just cook up this meal and rejoice! After all it is the ultimate rainy day comfort meal. At least my family thinks so.
1lb extra lean ground beef
4 cups original pasta sauce (I use Ragu Original)
1 cup low sodium chicken broth (water will suffice if you don't have chicken broth on hand)
2 tbsp chili powder
1 tsp cumin
1 tsp oregano flakes
1/2 tsp salt
2 cloves of garlic, minced
1 large onion, chopped
2 (250g) packages 3 Cheese Tortellini
3 cups Tex Mex Shredded Cheese
Preheat oven to 350F.
In a large frying pan, brown beef with onion and garlic. Drain off excess fat.
Stir in pasta sauce, spices and tortellini. There is no need to pre-cook the tortellini. It will cook in the sauce as the casserole bakes.
Add half of the pasta to a casserole dish and top with 1 cup of shredded cheese.
Add remaining pasta and top with remaining shredded cheese.
Bake for 30 minutes.
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