Name: Cheesy Beef Enchilada Tortellini
Prep time: 5 min
Cook time: PT-486934H44M7S
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 small onion, finely chopped; 1 Tbsp minced garlic; ½ tsp salt & pepper; 1 tsp chili powder; 1 tsp cumin; ¼ tsp cayenne or extra chili powder (optional); 1 (10–15 oz) can mild enchilada sauce; 1 cup salsa or Rotel (diced tomatoes & chiles); 9–19 oz cheese tortellini (refrigerated, frozen, or dried); 1 cup shredded cheese (Mexican blend, Monterey Jack, or cheddar); Sour cream, cilantro, green onions for garnish

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I love how this dish blends the bold flavors of enchiladas with creamy cheese tortellini for a quick one‑pot dinner that’s hearty, comforting, and ready in under 30 minutes.

Why You’ll Love This Recipe

I’m always drawn to recipes that come together fast without sacrificing flavor, and this one fits the bill. The savory ground beef seasoned with classic Tex‑Mex spices melds beautifully with cheesy tortellini in a rich enchilada sauce. It’s comforting, hearty, and my family requests it on repeat—it even works great as a twist on Taco Tuesday.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 small onion, finely chopped
1 tablespoon minced garlic
½ teaspoon salt & pepper
1 teaspoon chili powder
1 teaspoon cumin
(Optional) ¼ teaspoon cayenne or extra chili powder for heat
1 (10–15 oz) can mild enchilada sauce
1 cup salsa or Rotel (diced tomatoes & chiles)
9–19 oz cheese tortellini (refrigerated, frozen, or dried as preferred)
1 cup shredded cheese (Mexican blend, Monterey Jack, or cheddar)
Sour cream, cilantro, green onions for garnish

Directions

I brown the ground beef in a large skillet over medium‑high heat, stirring to crumble.
I add the onion and garlic and cook until translucent, about 3–4 minutes. If needed, I drain the excess fat.
I season the beef with salt, pepper, chili powder, cumin, and cayenne if I want extra heat.
I pour in the enchilada sauce and salsa or Rotel, then bring it all to a simmer.
I stir in the tortellini—if using frozen or dry, I add a splash of water and let it simmer until the pasta is tender, about 5–7 minutes.
I stir in shredded cheese and cover the skillet until the cheese is melted. Sometimes I broil it for 2–3 minutes for a golden top.
I finish by garnishing with sour cream, chopped cilantro, and green onions before serving.

Servings and timing

This dish makes about 4 to 6 servings. It takes around 5 minutes to prep and about 20 to 25 minutes to cook, making it a quick and satisfying weeknight dinner in under 30 minutes.

Variations

Spicy twist: I add jalapeños or use a hot enchilada sauce to kick up the heat.
Veggie boost: I like tossing in corn, black beans, or diced bell peppers for extra flavor and nutrients.
Protein swap: Ground turkey or shredded chicken works great instead of beef.
Cheese options: I sometimes use Pepper Jack for a spicy kick or mozzarella for extra creaminess.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop over low heat or microwave it with a splash of water or broth to keep the sauce creamy. If I want to freeze it, I let it cool completely first and store it in freezer-safe containers for up to 2 months.

FAQs

1. Can I use dry tortellini instead of fresh or frozen?

Yes, I can. I just make sure to add a bit more liquid and simmer longer so the pasta cooks fully.

2. Is this recipe spicy?

Not by default. I use mild enchilada sauce to keep it family-friendly, but I can easily add cayenne, hot sauce, or spicy salsa if I want to turn up the heat.

3. Can I cook the tortellini in the skillet instead of boiling it separately?

Absolutely. I usually cook everything in one pot for convenience. I just add a splash of water or broth and let the tortellini simmer right in the sauce until it’s tender.

4. How do I freeze or make this dish ahead?

I often make the beef and sauce base ahead and refrigerate or freeze it. When I’m ready to eat, I reheat it, stir in tortellini, and finish with cheese and toppings.

5. Can I add more vegetables to this dish?

Yes, I like adding bell peppers, corn, or spinach to bulk it up and add color and texture.

Conclusion

This Cheesy Beef Enchilada Tortellini is a go-to for me when I need something fast, filling, and full of flavor. It hits the spot every time with its melty cheese, bold spices, and tender pasta. Whether I make it as-is or put my own spin on it, it’s always a hit at the dinner table.

Cheesy Beef Enchilada Tortellini

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Author: Sue
Prep Time: 5 minutes
Cook Time: 20–25 minutes
Total Time: 30 minutes
Yield: 4–6 servings
Category: Main Course
Method: Skillet
Cuisine: Tex-Mex
Diet: Halal

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Description

A quick and hearty one-pot dinner combining cheesy tortellini with seasoned ground beef and enchilada sauce, ready in under 30 minutes.

Instructions

Brown the ground beef in a large skillet over medium-high heat, stirring to crumble. Add the onion and garlic; cook until translucent, about 3–4 minutes. Drain excess fat if needed.
Season with salt, pepper, chili powder, cumin, and optional cayenne. Stir to combine.
Pour in the enchilada sauce and salsa/Rotel; bring to a simmer.
If using frozen or dried tortellini, either cook separately according to package directions or add directly to the skillet with a splash of water or broth and simmer until tender (≈5 minutes).
Once the tortellini is al dente and the sauce has thickened, stir in shredded cheese and cover until melted, or broil for 2–3 minutes.
Remove from heat, top with sour cream, cilantro, and green onions. Serve warm.