Creamy, juicy, and packed with bold Southwestern flavors — this Cheesy Enchilada Beef Tortellini Skillet is the kind of one-pan dinner that disappears fast and leaves everyone asking for seconds. Imagine pillowy cheese tortellini swimming in a smoky enchilada sauce with savory ground beef, melty cheddar-jack, and a touch of fresh cilantro for brightness. Fun fact: pasta and Mexican-inspired sauces are a match made in weeknight dinner heaven — kind of like tacos met Italian comfort food and decided to throw a party.
This recipe is special because it’s simple, quick, and universally loved by kids and adults alike. It’s a one-skillet meal that comes together in under 30 minutes, making it perfect for busy weeknights or casual gatherings. If you enjoy hearty hybrid dishes, you might also like the flavor profile in this [Cheesy Beef Potato Burritos with Nacho Sauce](Cheesy Beef Potato Burritos) which shares the same comforting, cheesy spirit. Ready to fire up the skillet? Let’s dive in and make something delicious tonight.
What is Cheesy Enchilada Beef Tortellini Skillet?
What’s in a name? This Cheesy Enchilada Beef Tortellini Skillet is exactly what it sounds like: cheesy tortellini tossed with enchilada sauce and seasoned ground beef in one pan. Curious how Italian pasta and Mexican enchilada flavors became best friends? Who doesn’t love a little culinary mash-up? Maybe a home cook who loved enchiladas but craved quicker prep decided to swap tortillas for tortellini — and a hit was born. After all, people say the way to a man’s heart is through his stomach. Ready to test that theory on your whole family? Give it a try and enjoy the delicious results.
Why You’ll Love This
- Comforting, cheesy, and satisfying: The star here is the creamy enchilada-style sauce that clings to every bite of tortellini and crumbled beef. The texture contrast between tender pasta and melty cheese makes each forkful irresistible.
- Wallet-friendly weeknight winner: Using ground beef and pantry staples like enchilada sauce and diced tomatoes keeps costs low while yielding big flavors — a more economical choice than takeout.
- Fresh finishes that elevate: Sour cream stirred in at the end brightens and smooths the sauce, while chopped cilantro on top adds color and freshness.
If you enjoy family-friendly skillet meals, this shares a similar satisfying appeal to our [Cheesy Cajun Garlic Chicken Rotini Skillet](Cheesy Cajun Garlic Chicken Rotini Skillet), but leans into smoky enchilada flavors and pillowy tortellini. Make a batch and see why it quickly becomes a weeknight favorite — you won’t regret it.
How to Make
Quick Overview
This recipe is easy, flavorful, and comes together fast. You’ll brown the beef, sauté aromatics, add spices and liquids, then simmer in cheese tortellini until tender. The standout element is the creamy enchilada sauce that becomes rich and silky with the addition of cheddar-jack and sour cream. Total time is about 25–30 minutes: 10 minutes prep and 15–20 minutes cooking.
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, room temperature if possible
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 olive oil in a large deep skillet over medium-high heat until shimmering.
- Add ground beef and cook, breaking it up with a spoon, until browned and crumbled, about 5–7 minutes. Drain excess fat if desired.
- Add the finely diced yellow onion to the skillet and sauté for about 5 minutes, stirring occasionally, until the onion is softened and translucent.
- Stir in garlic powder, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Add the minced fresh garlic and cook for about 1 minute, stirring constantly, until fragrant.
- Pour in the beef broth, fire-roasted diced tomatoes with their juice, and the red enchilada sauce. Stir everything well to combine and bring to a gentle simmer.
- Add the cheese tortellini to the skillet and stir to submerge in the sauce. Cover and cook for 7–10 minutes, stirring occasionally, until the tortellini are tender (follow package guidelines if using fresh or frozen).
- Remove the lid and stir in the shredded cheddar-jack cheese until it melts into the sauce and becomes creamy. Turn off the heat, then stir in the sour cream for extra richness and a silky finish.
- Taste and adjust seasoning if needed. Top with fresh chopped cilantro and serve hot.
What to Serve With
- Simple green salad with lime vinaigrette to cut the richness.
- Crunchy tortilla chips or warm flour tortillas for scooping.
- Roasted or steamed vegetables like broccoli or green beans for extra fiber.
- A squeeze of fresh lime and extra cilantro for bright finishing touches.
- For drinks, try a light beer, sparkling water with lime, or a fruity iced tea.
Top Tips for Perfecting
- Tortellini choice: Fresh tortellini will cook quickly; frozen may need an extra minute or two. Check package instructions and adjust cook time.
- Leaner beef: Use 90/10 ground beef to reduce grease, or swap for ground turkey for a lighter version.
- Spice balance: If you prefer more heat, add a pinch of cayenne or a diced jalapeño with the onions. For milder flavor, reduce chili powder to 1/2 teaspoon.
- Creamy finish: Let the skillet rest off the heat for a minute before stirring in sour cream to avoid curdling.
- Avoid watery sauce: If the sauce is too thin at the end, simmer uncovered for a couple of minutes to reduce and concentrate flavors.
Storing and Reheating Tips
Refrigeration: Cool leftovers to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days.
Freezing: You can freeze for up to 2 months. Use a freezer-safe container, leaving some headspace for expansion. Thaw overnight in the fridge before reheating for best results. Note: texture of tortellini may soften slightly after freezing.
Reheating: Reheat gently on the stovetop over low heat with a splash of beef broth or water to loosen the sauce, stirring occasionally. You can also microwave individual portions in 30-second increments, stirring between bursts to heat evenly.
FAQs
Can I use a different type of pasta?
Yes — small filled pastas like ravioli or a short pasta like rotini work well. Cooking times may vary, so follow package directions and adjust liquid slightly.
Is there a vegetarian version of this recipe?
Absolutely. Swap ground beef for crumbled plant-based meat or cooked lentils and use vegetable broth instead of beef broth.
How can I make this spicier?
Add chopped jalapeño with the onions, a dash of cayenne, or a spoonful of chipotle in adobo to deepen the smoky heat.
Can I make this ahead for meal prep?
You can prepare the sauce and beef ahead and store separately from the tortellini. Combine and heat before serving for best texture.
What’s the best way to keep the tortellini from getting mushy?
Don’t overcook — check the tortellini a minute or two before the lower end of the suggested cooking time. If using frozen, follow package timing and test for doneness.
Can I use shredded cheddar instead of a cheddar-jack blend?
Yes, regular shredded cheddar will work; the jack adds a little extra creaminess and stretch, but pure cheddar still delivers great flavor.
Conclusion
This Cheesy Enchilada Beef Tortellini Skillet is a quick, comforting one-pan meal that brings bold, family-friendly flavors to your weeknight dinner rotation. It’s easy to make, cost-effective, and endlessly customizable — a real crowd-pleaser that proves comfort food doesn’t have to be complicated. If you’d like ideas or inspiration from similar dishes, check out this take on the concept at Cheesy Beef Enchilada Tortellini – Cooking in the Midwest and another tasty variation at Cheesy Beef Enchilada Tortellini Skillet – Closet Cooking. Now grab your skillet, invite the family, and enjoy a hearty, cheesy dinner tonight — then come back and tell me how it went!
Cheesy Enchilada Beef Tortellini Skillet
Equipment
- Large Deep Skillet
Ingredients
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
- 1/4 cup Sour Cream Room temperature if possible
- 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
Instructions
- Heat olive oil in a large deep skillet over medium-high heat until shimmering.
- Add ground beef and cook, breaking it up with a spoon, until browned and crumbled, about 5–7 minutes. Drain excess fat if desired.
- Add the finely diced yellow onion to the skillet and sauté for about 5 minutes, stirring occasionally, until the onion is softened and translucent.
- Stir in garlic powder, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Add the minced fresh garlic and cook for about 1 minute, stirring constantly, until fragrant.
- Pour in the beef broth, fire-roasted diced tomatoes with their juice, and the red enchilada sauce. Stir everything well to combine and bring to a gentle simmer.
- Add the cheese tortellini to the skillet and stir to submerge in the sauce. Cover and cook for 7–10 minutes, stirring occasionally, until the tortellini are tender.
- Remove the lid and stir in the shredded cheddar-jack cheese until it melts into the sauce and becomes creamy. Turn off the heat, then stir in the sour cream for extra richness and a silky finish.
- Taste and adjust seasoning if needed. Top with fresh chopped cilantro and serve hot.