Cheesy Beef Enchilada Tortellini Recipe

Introduction

This Cheesy Beef Enchilada Tortellini is a delightful fusion of Mexican and Italian flavors, combining hearty ground beef and spicy enchilada sauce with tender cheese tortellini. It’s a quick, comforting dish perfect for busy weeknights or whenever you crave something cheesy and satisfying.

Ingredients

• 1 pound ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 15-ounce can red enchilada sauce
• 1 9-ounce package refrigerated cheese tortellini
• 1 cup shredded Mexican cheese blend (or cheddar)
• 1 tablespoon olive oil
• Salt (to taste)
• Pepper (to taste)
• Fresh cilantro or parsley (chopped, for garnish)

Instructions

1. Step 1: In a large skillet over medium heat, add the olive oil. Sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Step 2: Add the ground beef to the skillet, breaking it up with a wooden spoon. Season with salt and pepper. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat.
3. Step 3: Pour in the enchilada sauce and stir to combine. Reduce heat to low and let it simmer gently while you prepare the tortellini.
4. Step 4: Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions. Drain well.
5. Step 5: Add the cooked tortellini directly into the beef and enchilada sauce mixture. Gently stir to coat the pasta evenly.
6. Step 6: Sprinkle the shredded cheese over the top. Cover the skillet with a lid and let it sit for 2-3 minutes until the cheese melts beautifully.
7. Step 7: Sprinkle with freshly chopped cilantro or parsley before serving for a fresh, vibrant finish.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or chopped jalapeños when cooking the beef.
• Swap out ground beef for ground turkey or chicken for a lighter option.
• Use fresh tortellini if available for an even more tender texture.
• Add black beans or corn to the beef mixture for added texture and nutrition.
• Top with sour cream or avocado slices for extra creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally, until warmed through. Add a splash of water or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while cheese tortellini works best for this recipe, you can substitute with other filled pastas like ravioli or even regular pasta shapes. Adjust cooking times accordingly.

How spicy is this dish?

The heat level depends on the enchilada sauce you use. Mild enchilada sauce keeps it gentle, while medium or hot varieties add a nice kick. You can always adjust spice by adding fresh peppers or hot sauce if desired.

Cheesy Beef Enchilada Tortellini Recipe

Print Recipe

★★★★★

5 from 109 reviews

A hearty and comforting skillet dish combining savory ground beef, tender cheese tortellini, and zesty red enchilada sauce, topped with melted Mexican cheese and fresh herbs. This Cheesy Beef Enchilada Tortellini comes together quickly on the stovetop, perfect for an easy weeknight dinner that brings bold flavors and cheesy goodness to your table.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-American Fusion

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 pound ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced

Pantry and Dairy

• 1 15-ounce can red enchilada sauce
• 1 9-ounce package refrigerated cheese tortellini
• 1 cup shredded Mexican cheese blend (or cheddar)
• 1 tablespoon olive oil
• Salt, to taste
• Pepper, to taste

Garnish

• Fresh cilantro or parsley, chopped

Instructions

1. Sauté Aromatics: In a large skillet over medium heat, heat the olive oil. Add the finely diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Cook Beef: Add the ground beef to the skillet, breaking it up with a wooden spoon. Season with salt and pepper. Cook until browned and no longer pink, approximately 6-8 minutes. Drain any excess fat from the skillet.
3. Add Enchilada Sauce: Pour the red enchilada sauce into the skillet with the beef mixture. Stir well to combine. Reduce the heat to low and let the sauce simmer gently while you prepare the tortellini.
4. Cook Tortellini: Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to the package instructions, usually around 3-5 minutes. Drain the tortellini thoroughly.
5. Combine Tortellini and Beef Mixture: Add the cooked tortellini directly into the skillet with the beef and enchilada sauce. Gently stir to coat the pasta evenly with the sauce.
6. Melt Cheese: Sprinkle the shredded Mexican cheese blend evenly over the top of the tortellini mixture. Cover the skillet with a lid and let it sit on low heat for 2-3 minutes, allowing the cheese to melt smoothly.
7. Garnish and Serve: Remove the lid and sprinkle freshly chopped cilantro or parsley on top before serving for a fresh herbal finish.

Notes

• For extra spice, add a pinch of chili powder or diced jalapeños when cooking the beef.
• Substitute ground turkey or chicken for a leaner protein option.
• If refrigerated tortellini is unavailable, frozen tortellini can be used; just adjust cooking time accordingly.
• Mexican cheese blend can be replaced with shredded cheddar and Monterey Jack cheese mixed together.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or microwave.

Keywords: enchilada, tortellini, ground beef, cheesy pasta, Mexican-inspired pasta, quick dinner, skillet meal