Picture a spicy beef burrito, only instead of wrapped up its baked with a layer of Tre Colore Tortellini, Mmm. Actually as I write this post, I’m enjoying left overs for lunch and it’s just satisfying. I like to make a large dish like this at the beginning of the week so that left overs can be used for quick, work lunches.
- 1 pound lean ground beef
- 2 cups fresh tortellini, al dente
- 1 red pepper, chopped
- 1 large habanero pepper, diced
- fresh cilantro, chopped
- 1 Belgium Endive, chopped
- 1 avocado, peeled and sliced length wise
- green onion, chopped
- 2 cloves garlic, minced
- 1 red onion or 2 shallots, diced
- 1 can corn
- 1 can black beans
- pinch of cayenne
- 2 cups shredded cheese. I used half Monterey Jack and half Cheddar.
- salt n pepper to taste
- ranch dressing or sour cream for topper
- Get a large pot of hot water going for your pasta. Add some oil and lots of salt. Once water is boiling, add tortellini and cook for about 8 mins. I enjoy my pasta Al Dente but if you prefer soft pasta, cook longer. When tortellini is ready, strain and set aside.
- Meanwhile, in a large pan on medium heat, start your ground beef. Season with salt, pepper and cayenne.
- Chop veggies as directed and add to beef. I added habanero first followed by shallots, garlic, red pepper, black beans and corn. Once beef is cooked, transfer to a cast iron pan or an oven safe dish.
- On top of your layer of beef and veggies, add 1 cup shredded cheese and fresh cilantro.
- Next add your tortellini.
- Add remainder of cheese on top of pasta, feel free to shred more if needed.
- Place dish in oven on broil for just enough time to melt cheese and crisp pasta lightly.
- Remove and add more chopped fresh cilantro. In the middle of dish add ranch dressing or sour cream and finish with chopped chives and sliced avocado.
- For a vegetarian option, replace ground beef with rice or quinoa.