Cheesy Enchilada Beef Tortellini Skillet

Why You’ll Love Cheesy Enchilada Beef Tortellini Skillet Recipe

• It’s a one‑pan wonder: you brown the beef, add pasta and sauce, melt in the cheese—minimal mess.

• The flavor‑combo is bold and fun: southwestern enchilada sauce meets Italian tortellini.

• It’s quick—about 45 minutes total from start to finish (including prep and cooking).

• Flexible for tweaks: you can swap proteins, adjust spice levels, or use frozen vs fresh pasta.

• It yields a hearty, satisfying meal that works for weeknights but also family dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef

• 1 bag (20 oz) cheese tortellini (fresh or frozen)

• 1½ cups shredded cheddar‑jack cheese blend

• 1 can (10 oz) red enchilada sauce

• 1 can (14 oz) fire‑roasted diced tomatoes, undrained

• 2 cups beef broth

• ¼ cup sour cream

• 1 small yellow onion, finely diced

• 2 tablespoons minced fresh garlic

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon cumin

• 1 teaspoon chili powder

• ½ teaspoon oregano

• 1 teaspoon salt

• ⅛ teaspoon black pepper

• Fresh chopped cilantro, for garnish

Directions

1. Heat the olive oil in a large, deep skillet over medium‑high heat. Add the ground beef, break it up with a spoon, and cook until browned and crumbled.

2. Add the diced onion and sauté about 5 minutes until softened and fragrant.

3. Sprinkle in the garlic powder, smoked paprika, cumin, chili powder, oregano, salt and black pepper. Add the minced fresh garlic and cook about 1 minute, stirring, until aromatic.

4. Pour in the beef broth, the entire can of fire‑roasted diced tomatoes (with their juice), and the red enchilada sauce. Stir well to combine.

5. Gently stir in the cheese tortellini. Bring the mixture to a simmer, cover, and cook for 7‑10 minutes (stirring occasionally) until the tortellini are cooked and tender.

6. Remove the lid and stir in the shredded cheddar‑jack cheese, allowing it to melt into the sauce for a creamy finish. Turn off the heat and swirl in the sour cream to make the sauce extra rich and luscious.

7. Sprinkle fresh chopped cilantro over the top and serve hot straight from the skillet.

Servings and timing

Serves: 4 people
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes

Variations

• Swap the ground beef for ground turkey or chicken for a lighter version.

• Make it vegetarian by using black beans or crumbled soy chorizo instead of beef, and use vegetable broth.

• Use frozen tortellini if fresh isn’t available—just add 1‑2 extra minutes to the simmer time.

• Want more heat? Add diced jalapeños or a dash of hot sauce when seasoning the beef.

• Experiment with other pasta: while tortellini is ideal for the cheese‑filled surprise, you could use ravioli or small pasta shapes like rotini—just adjust cooking time accordingly.

• Change the cheese blend: try Monterey Jack, pepper jack for extra kick, or even mozzarella for a milder melt.

Storage/Reheating

To store leftovers: allow the dish to cool, then transfer to an airtight container. Refrigerate for up to 3 days.
Reheating: warm single portions in the microwave or on the stovetop; if the sauce has thickened too much, add a splash of broth or milk to loosen it.
For longer storage: you can freeze the cooked dish for up to 2 months—portion into freezer‑safe containers. When ready to eat, thaw overnight in the fridge and reheat as above. Keep in mind the tortellini may soften slightly after freezing, but the flavors remain delicious.

FAQs

How can I make this dish less spicy for children?

Skip or reduce the chili powder, use a mild enchilada sauce, and the sour cream will help mellow any remaining heat.

Can I use frozen tortellini instead of fresh?

Yes. Frozen tortellini works fine—just cook an extra 1‑2 minutes in the simmering step, and check that they’re tender before serving.

What can I substitute for beef broth?

You can use chicken broth or vegetable broth if that’s what you have on hand.

Can I make this dish vegetarian?

Absolutely. Replace the ground beef with canned black beans, crumbled tofu or a plant‑based meat alternative, and swap in vegetable broth instead of beef broth.

Will this recipe work with other kinds of pasta?

While cheese tortellini is the star in this dish, you could use ravioli or small pasta shapes like rotini or penne—just adjust the cooking time as needed and ensure the pasta holds up in the sauce.

How do I prevent the tortellini from becoming mushy?

Keep a close eye during the simmer step—cook just until the tortellini are tender and the sauce is bubbling. Overcooking can cause them to get too soft.

Can I prepare any part of this ahead of time?

You can brown the beef and sauté the onion ahead and refrigerate until ready to finish with the sauce and pasta. However, for best texture, cook the tortellini and melt the cheese just before serving.

What should I serve with it?

A fresh green salad with a lime vinaigrette, garlic bread to soak up the sauce, or roasted vegetables help round out the meal and add texture.

Does it freeze well?

Yes, you can freeze the dish (once cooled) for up to 2 months. Thaw overnight in the fridge and reheat. Note that the tortellini might soften a little, but it remains flavorful.

How do I adjust for a larger crowd?

Simply scale the ingredients up proportionally (for example, double for 8 servings). Ensure you use a large enough skillet to accommodate the increased volume and allow for proper simmering.

Conclusion

This Cheesy Enchilada Beef Tortellini Skillet is the ultimate comfort food mash‑up—rich, hearty, saucy, cheesy and fun. It’s perfect for a weeknight when you want something satisfying but don’t want to spend hours in the kitchen. With just one pan, simple ingredients and a straightforward method, you can serve up a dinner that feels special but is entirely achievable. Give it a go and enjoy the warm, creamy, flavorful results!

Cheesy Enchilada Beef Tortellini Skillet

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This Cheesy Enchilada Beef Tortellini Skillet is a one-pan fusion dish that combines classic Mexican enchilada flavors with hearty Italian tortellini for a quick and comforting weeknight meal.

• Author: Emily
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Fusion
• Diet: Halal

Ingredients

• 1 lb ground beef
• 1 (19 oz) package refrigerated cheese tortellini
• 1 (10 oz) can red enchilada sauce
• 1 (10 oz) can Rotel (diced tomatoes with green chiles)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (optional, for garnish)
• Sour cream (optional, for serving)

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Instructions

1. In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess grease if necessary.
2. Add garlic powder, onion powder, chili powder, cumin, salt, and pepper to the cooked beef and stir to combine.
3. Stir in the enchilada sauce and Rotel. Mix well.
4. Add the uncooked cheese tortellini to the skillet and stir to coat with the sauce.
5. Cover the skillet and let simmer for 8–10 minutes, stirring occasionally, until the tortellini is cooked through and tender.
6. Sprinkle shredded cheddar and Monterey Jack cheese over the top. Cover again and let cook for another 2–3 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped cilantro and serve with sour cream if desired.

Notes

• Use lean ground beef to reduce grease.
• Substitute ground turkey or chicken for a lighter version.
• Add beans or corn for extra texture and nutrition.
• Make it spicier with hot enchilada sauce or additional chili powder.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 560
• Sugar: 4g
• Sodium: 1020mg
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Trans Fat: 1g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 95mg