One-Pot Cheesy Enchilada Tortellini with Beef
Creamy, juicy, and loaded with bold southwestern flavor, this one-pot dish combines cheese tortellini with seasoned ground beef and enchilada sauce for a comforting meal.
Servings: 4 servings
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.
Notes
Use fresh tortellini for the best texture. If your sauce thickens too much, add a splash of reserved beef broth or water. For extra smoky heat, swap smoked paprika for chipotle powder.