Creamy, juicy, and loaded with bold southwestern flavor, One-Pot Cheesy Enchilada Tortellini with Beef is the kind of comfort dinner that disappears fast and leaves everyone asking for seconds. Imagine pillowy cheese tortellini bathed in rich enchilada sauce, studded with seasoned ground beef and finished with a melty cheddar-jack blanket — all made in one skillet with minimal fuss. Fun fact: combining Italian tortellini with Mexican-inspired enchilada sauce might sound rebellious, but fusion dishes like this often become instant family classics. If you loved our skillet casseroles or want a quicker weeknight win, this recipe is your shortcut to a crowd-pleasing meal. For another hearty skillet option, check out cheesy ground beef enchilada chili to explore a similar flavor profile with a soupy twist. Ready to make dinner simple, fast, and unforgettable? Let’s get cooking!
What is One-Pot Cheesy Enchilada Tortellini with Beef?
What do you get when you cross stuffed Italian pasta with bold enchilada flavors and hearty American ground beef? Pure dinner magic. Why is it called One-Pot Cheesy Enchilada Tortellini with Beef — did a saucy chef and an Italian nonna walk into a skillet? Maybe. Or maybe someone simply wanted comfort food with fewer dishes. The name says it all: enchilada sauce meets cheese tortellini and beef in one pot. And yes, it’s the kind of dish that proves “the way to a man’s heart is through his stomach.” Give this a try and see who falls in love with your cooking first — then tell us how it went!
Why You’ll Love This
First, the star of the show is the contrast of textures and flavors: tender tortellini, savory seasoned beef, and a silky, cheesy enchilada sauce that clings to every bite. Second, making this at home saves money compared to takeout — a few pantry staples and a bag of tortellini stretch into multiple family-sized servings. Third, the toppings and mix-ins are endlessly customizable: sour cream for creaminess, fresh cilantro for brightness, and extra shredded cheese for gooey pull. Compared to our jalapeño popper enchiladas on the blog, this recipe is faster and requires less assembly while delivering the same crowd-friendly satisfaction — try jalapeño popper cheesy chicken enchiladas later if you’re in the mood to experiment. Go ahead — make it tonight and treat your family to something simple and sensational.
How to Make:
Quick Overview
This one-pot recipe is straightforward: brown the beef, build a spiced enchilada-style sauce in the skillet, add tortellini and simmer until tender, then stir in cheese and sour cream for a creamy finish. It’s a quick dinner that balances savory, spicy, and cheesy notes, and the texture is delightfully creamy with occasional tomato and beef bites. Standout elements include the enchilada sauce base and the velvety melted cheddar-jack. Prep time is about 10 minutes, and cook time is 15–20 minutes, so you can have dinner on the table in roughly 30 minutes.
Ingredients
1 pound ground beef, raw, no additional prep
1 can red enchilada sauce (10 oz), undrained
1 bag cheese tortellini (20 oz bag fresh or frozen), no need to thaw if frozen
1 1/2 cups shredded cheddar-jack cheese blend, shredded
1/4 cup sour cream, room temperature if possible for easier mixing
1 tablespoon olive oil
1 small yellow onion, finely diced
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
2 tablespoons minced fresh garlic (about 4–6 cloves, minced)
2 cups beef broth, low-sodium preferred
1 can fire roasted diced tomatoes (14 oz), undrained
Fresh chopped cilantro for topping, finely chopped
Directions
- Heat a large deep skillet over medium-high heat and add 1 tablespoon olive oil.
- Add 1 pound ground beef and cook, breaking up with a spoon, until browned and crumbled, about 5–7 minutes. Drain excess fat if necessary, leaving a tablespoon for flavor.
- Stir in 1 small finely diced yellow onion and cook for about 5 minutes until softened and translucent.
- Season the beef and onion with 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon oregano, 1 teaspoon salt, and 1/8 teaspoon black pepper. Stir to coat evenly.
- Add 2 tablespoons minced fresh garlic and cook for another 30–60 seconds until fragrant — do not let it burn.
- Pour in 2 cups beef broth, 1 can fire roasted diced tomatoes (14 oz) with juices, and 1 can red enchilada sauce (10 oz). Stir to combine and bring the mixture to a gentle simmer.
- Add the full 20 oz bag of cheese tortellini directly into the skillet. Stir to submerge the tortellini in the sauce.
- Cover the skillet and reduce heat to medium-low. Cook for about 7–10 minutes, stirring occasionally to prevent sticking, until the tortellini are tender and cooked through (follow package guidance for timing if fresh or frozen).
- Uncover and stir in 1 1/2 cups shredded cheddar-jack cheese until melted and the sauce becomes creamy. Turn off the heat.
- Stir in 1/4 cup sour cream to make the sauce extra velvety. Taste and adjust salt and pepper if needed.
- Serve hot topped with fresh chopped cilantro.
What to Serve With
- A crisp green salad with lime vinaigrette to cut richness
- Warm corn tortillas or crusty bread to scoop up extra sauce
- Mexican-style street corn (elote) or a simple corn and black bean salad for color and texture
- Sliced avocado or guacamole for cooling creaminess
- Margaritas, iced tea, or a cold cerveza to wash it all down
Top Tips for Perfecting
- Use fresh tortellini for the best pillowy texture; frozen works fine but may need a minute or two extra.
- If your sauce thickens too much while simmering, add a splash of reserved beef broth or water to loosen it.
- For extra smoky heat, swap smoked paprika for a bit of chipotle powder or add diced green chiles.
- Don’t overcook the tortellini — check a piece early and adjust timing so it stays tender, not mushy.
- If you prefer a lighter version, swap half the ground beef for cooked shredded chicken or use turkey.
- Avoid high heat when adding cheese and sour cream — gently warm to prevent separation and maintain a silky sauce.
Storing and Reheating Tips
Refrigeration: Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days.
Freezing: This dish can be frozen, but cream-based sauces may change texture. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of beef broth or water to restore creaminess. Microwave in 45–60 second intervals, stirring between, until heated through. For best texture, reheat on the stovetop.
FAQs
Can I make this vegetarian?
Yes — substitute the ground beef with a plant-based ground meat alternative, cooked lentils, or a mix of sautéed mushrooms and black beans. Use vegetable broth instead of beef broth.
Can I use a different pasta instead of tortellini?
You can, but cook times will vary. Smaller filled pastas work best; if using regular dry pasta, you may need more broth and a longer simmer time.
Is it okay to use store-bought rotisserie chicken instead of beef?
Absolutely. Swap the ground beef for shredded rotisserie chicken and reduce initial browning steps — sauté the onion and spices, then add the chicken, sauce, and tortellini.
Can I make this in advance for meal prep?
You can prepare the components ahead (cook the beef and make the sauce) and refrigerate separately from the tortellini. Reheat and stir in freshly cooked or reheated tortellini before serving.
How can I make this spicier or milder?
Add diced jalapeños or chipotle for heat, or omit the chili powder and reduce smoked paprika for a milder version. Top with extra sour cream to tame spice.
Conclusion
This One-Pot Cheesy Enchilada Tortellini with Beef is a fast, comforting, and family-friendly dinner that proves inventive flavor combinations are always worth trying. It’s easy to make, easy to clean up, and endlessly adaptable to what you have on hand. If you enjoy recipes that blend familiar favorites with a quick-cook approach, you’ll love the convenience and hearty flavor of this skillet meal — and when you want a reference for a similar take, check out this version for inspiration: Cheesy Beef Enchilada Tortellini – Cooking in the Midwest. Get your skillet ready and enjoy a cozy, cheesy dinner tonight — then share it with the people you love.
One-Pot Cheesy Enchilada Tortellini with Beef
Equipment
- Large Deep Skillet
Ingredients
Ingredients
- 1 pound Ground Beef Raw, no additional prep
- 1 can Red Enchilada Sauce 10 oz, undrained
- 1 bag Cheese Tortellini 20 oz bag, fresh or frozen
- 1.5 cups Shredded Cheddar-Jack Cheese Shredded
- 1/4 cup Sour Cream Room temperature if possible
- 1 tablespoon Olive Oil
- 1 small Yellow Onion Finely diced
- 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
- 2 tablespoons Minced Fresh Garlic About 4–6 cloves, minced
- 2 cups Beef Broth Low-sodium preferred
- 1 can Fire Roasted Diced Tomatoes 14 oz, undrained
- Fresh Chopped Cilantro For topping, finely chopped
Instructions
- Heat a large deep skillet over medium-high heat and add 1 tablespoon olive oil.
- Add 1 pound ground beef and cook, breaking up with a spoon, until browned and crumbled, about 5–7 minutes. Drain excess fat if necessary, leaving a tablespoon for flavor.
- Stir in 1 small finely diced yellow onion and cook for about 5 minutes until softened and translucent.
- Season the beef and onion with 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon oregano, 1 teaspoon salt, and 1/8 teaspoon black pepper. Stir to coat evenly.
- Add 2 tablespoons minced fresh garlic and cook for another 30–60 seconds until fragrant — do not let it burn.
- Pour in 2 cups beef broth, 1 can fire roasted diced tomatoes (14 oz) with juices, and 1 can red enchilada sauce (10 oz). Stir to combine and bring the mixture to a gentle simmer.
- Add the full 20 oz bag of cheese tortellini directly into the skillet. Stir to submerge the tortellini in the sauce.
- Cover the skillet and reduce heat to medium-low. Cook for about 7–10 minutes, stirring occasionally to prevent sticking, until the tortellini are tender and cooked through.
- Uncover and stir in 1 1/2 cups shredded cheddar-jack cheese until melted and the sauce becomes creamy. Turn off the heat.
- Stir in 1/4 cup sour cream to make the sauce extra velvety. Taste and adjust salt and pepper if needed.
- Serve hot topped with fresh chopped cilantro.