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.

Ingredients:

• 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

Instructions:

1. 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.
2. Meanwhile, in a large pan on medium heat, start your ground beef. Season with salt, pepper and cayenne.
3. 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.
4. On top of your layer of beef and veggies, add 1 cup shredded cheese and fresh cilantro.
5. Next add your tortellini.
6. Add remainder of cheese on top of pasta, feel free to shred more if needed.
7. Place dish in oven on broil for just enough time to melt cheese and crisp pasta lightly.
8. 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.
9. ENJOY!

• For a vegetarian option, replace ground beef with rice or quinoa.