Why You’ll Love This Recipe

This Cheesy Beef Enchilada Tortellini Skillet is a deliciously rich and comforting one-pan meal that combines everything I love: creamy cheese, savory beef, zesty enchilada flavors, and tender tortellini. It’s the perfect combination of hearty ingredients that come together to create an easy, filling dish ideal for a busy weeknight dinner. The best part? It all cooks in a single skillet, which means less cleanup for me!

Ingredients

1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can (10 oz) red enchilada sauce
1 cup beef broth
1 package (9 oz) cheese tortellini
1 ½ cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Olive oil for cooking
Fresh cilantro (optional, for garnish)

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

Directions

In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
Add the chopped onion and minced garlic to the skillet, cooking until the onion becomes soft and translucent.
Stir in the chili powder, cumin, salt, and pepper, allowing the spices to coat the beef mixture.
Pour in the enchilada sauce and beef broth, bringing the mixture to a simmer.
Add the tortellini to the skillet, stirring to combine. Cover the skillet and let it simmer for about 10-12 minutes, or until the tortellini is cooked through and tender.
Once the tortellini is ready, sprinkle the cheddar and mozzarella cheeses over the top. Cover and let the cheese melt, about 2-3 minutes.
Once the cheese is melted, remove from heat and garnish with fresh cilantro, if desired.

Servings and Timing

This recipe serves about 4 people and takes approximately 25-30 minutes from start to finish. It’s perfect for a quick family meal!

Variations

Protein swap: If I’m not in the mood for beef, I can swap it out for ground turkey or chicken for a lighter version.
Vegetarian: I can make this vegetarian by using a meat substitute, like crumbled tofu or a plant-based ground meat option.
Spicier version: If I love a bit of heat, I can add diced jalapeños or a pinch of cayenne pepper to the beef mixture.
Cheese variations: I can switch up the cheeses, using a combination of Monterey Jack, pepper jack, or even a bit of queso fresco for a unique twist.

Storage/Reheating

Storage: This dish keeps well in an airtight container in the fridge for up to 3 days. It’s a great option for meal prepping.
Reheating: To reheat, I can microwave individual portions or warm the entire skillet over low heat on the stove. If it feels a little dry, I add a splash of beef broth to bring back some moisture.

FAQs

How do I make this dish spicier?

I love adding diced jalapeños or a pinch of cayenne pepper to the beef mixture. If I want more heat, I can drizzle in some hot sauce before serving.

Can I use frozen tortellini for this recipe?

Yes, I can definitely use frozen tortellini! I just need to follow the cooking instructions on the package, adding it to the skillet after the beef mixture simmers.

Can I substitute ground beef for another type of meat?

Absolutely! Ground turkey, chicken, or even a plant-based meat alternative would work great in this recipe.

Can I freeze this dish?

I can freeze the leftovers in an airtight container for up to 2 months. To reheat, I let it thaw in the fridge overnight and then reheat on the stove or in the microwave.

Can I make this dish ahead of time?

Yes, I can prepare the beef and sauce mixture in advance and store it in the fridge for up to 2 days. When ready to eat, I just cook the tortellini and combine everything to melt the cheese.

Conclusion

This Cheesy Beef Enchilada Tortellini Skillet has everything I want in a meal: it’s cheesy, hearty, flavorful, and easy to make. The combination of beef, enchilada sauce, and cheesy tortellini creates a mouthwatering dish that the whole family will love. Whether I’m in the mood for a quick dinner or looking to meal prep for the week, this skillet meal is a go-to favorite in my kitchen.