Name: Cheesy Enchilada Beef Tortellini Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound Ground Beef; 20 oz Cheese Tortellini (Fresh or frozen); 1.5 cups Shredded Cheddar-Jack Cheese Blend; 1 can Red Enchilada Sauce (10 oz); 1 can Fire-Roasted Diced Tomatoes (14 oz, undrained); 2 cups Beef Broth; 0.25 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; 0.5 teaspoon Oregano; 1 teaspoon Salt; 0.125 teaspoon Black Pepper; to taste Fresh Chopped Cilantro (For garnish)

Jump to Recipe

When you’re craving a cozy, flavor-packed dinner that comes together in no time, Cheesy Enchilada Beef Tortellini Skillet is your new weeknight hero. Imagine tender cheese-filled tortellini swimming in a smoky, saucy beef mixture, all finished with a layer of melty cheese and a pop of fresh herbs—it’s comfort food at its finest. Did you know that tortellini, a classic Italian pasta, teams up with spicy Southwestern flavors in this crowd-pleasing mashup? The first time I served this dish, it disappeared from the skillet before I could grab a second helping—proof that it’s family-friendly and undeniably delicious.

What makes this dish truly special is not just the bold flavor, but how quick and easy it is to make—think 30 minutes from skillet to table. It’s perfect for busy evenings and picky eaters alike. You’ll also love that this recipe delivers big comfort with minimal fuss, much like my other reader favorite, Creamy Taco Pasta Skillet. Both promise cheesy, hearty goodness without the mess or stress. Ready to fall in love with another family staple? Let’s dive in!

What is Cheesy Enchilada Beef Tortellini Skillet?

Let’s break down this wonderfully quirky name—Cheesy Enchilada Beef Tortellini Skillet. Say that five times fast! At first glance, you may wonder if you’ve stumbled into an Italian fiesta or a Mexican pasta party. Why the mashup? Sometimes great things happen when you can’t decide between tacos and pasta night—so you choose both! As they say, “the way to a man’s heart is through his stomach,” and this skillet delivers straight-up comfort, bold flavor, and a playful twist in every bite. So grab your skillet and prepare to bask in cheesy, beefy bliss—this is one recipe you don’t want to miss!

Why You’ll Love This

This skillet meal shines for so many reasons. First, the cheesy, saucy beef and tender tortellini create a one-pan wonder that’s both filling and fun—the perfect antidote to dinner ruts. Making it at home means you skip pricey takeout, saving money while serving up something special to your loved ones. The real magic, though, comes from the flavorful toppings and extras, like melted cheddar-jack cheese, creamy sour cream, and a burst of fresh cilantro for a vibrant finish. If you like the Cheesy Taco Skillet on my blog, you’ll go wild for this pasta twist. Give it a try and let your kitchen become everyone’s favorite table tonight!

How to Make

Quick Overview

Cheesy Enchilada Beef Tortellini Skillet is the answer to easy, delicious, satisfying weeknight cooking. Ready in about 30 minutes, it delivers hearty flavor and impressive creaminess thanks to a combo of rich enchilada sauce, fire-roasted tomatoes, and, of course, plenty of melted cheese. One-pot convenience means less mess—and more time for seconds. With bold spices and just the right amount of kick, this recipe delivers big flavor with simple steps.

Ingredients

1 pound ground beef
1 bag (20 oz) cheese tortellini (fresh or frozen)
1 1/2 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
1/4 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
1/2 teaspoon oregano
1 teaspoon salt
1/8 teaspoon black pepper
Fresh chopped cilantro, for garnish

Directions

Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook until browned and crumbled.
Add the finely diced onion to the skillet. Sauté for about 5 minutes until softened and fragrant.
Sprinkle in the garlic powder, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Add the minced fresh garlic and cook for about 1 minute, stirring, until aromatic.
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.
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.
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.
Sprinkle fresh chopped cilantro over the top and serve hot straight from the skillet.

What to Serve With

This hearty skillet meal is delicious on its own, but pairing it with a few tasty extras takes dinner to the next level. Try a fresh green salad with zesty lime vinaigrette, some warm garlic bread to soak up the extra sauce, or a side of roasted vegetables for even more color and crunch. For drinks, a pitcher of icy lemonade or horchata balances the gentle spice perfectly. Looking for a little extra indulgence? Whip up a quick batch of churros for an easy dessert everyone will love.

Top Tips for Perfecting

For extra creaminess, use fresh tortellini—it cooks up tender and soaks in the flavors beautifully. Frozen works too, just add an extra minute or two to cooking time.
Feel free to swap ground beef with ground turkey or chicken for a lighter option, or go meatless with black beans.
If you like it spicy, add diced jalapeños or a dash of hot sauce when seasoning the beef.
Don’t skip the cheese melt step—let it fully incorporate into the sauce for maximum gooeyness.
Avoid overcooking the tortellini; keep an eye on them so they stay plump, not mushy.

Storing and Reheating Tips

To store leftovers, transfer the cooled skillet contents to an airtight container and refrigerate for up to 3 days. Reheat single portions in the microwave or warm on the stovetop, adding a splash of broth or milk if the sauce thickens too much. For longer storage, you can freeze the cooked dish for up to 2 months—just allow it to cool, portion into freezer-safe containers, and thaw in the fridge overnight before reheating. Note: The tortellini may soften after freezing, but the flavors will still shine!

FAQs

Can I use frozen tortellini instead of fresh?

Absolutely! Just add 1–2 extra minutes to the simmering step, and check for doneness before removing from heat.

What can I substitute for beef broth?

Chicken or vegetable broth works just fine if that’s what you have on hand.

Can I make this dish vegetarian?

Yes! Swap the ground beef for canned black beans or crumbled soy chorizo, and use vegetable broth.

Will this work with other kinds of pasta?

While tortellini is the star, you can use ravioli or small pasta like rotini—just adjust cook time as needed.

How do I make it less spicy for kids?

Skip the chili powder and use mild enchilada sauce. The cheese and sour cream also help mellow the heat.

Conclusion

Cheesy Enchilada Beef Tortellini Skillet is the ultimate comfort food fusion—hearty, cheesy, and bursting with bold, savory flavor. It’s a quick and easy dinner that will have everyone asking for seconds and wondering where it’s been all their lives. With its flexible ingredient list and fail-proof method, you can make this dish your own and enjoy it any night of the week. So, grab your skillet and give your family a new favorite weeknight meal—they’ll thank you for it! And if you loved this twist, don’t forget to check out more cheesy pasta skillet recipes on the blog. Happy cooking!