If you love enchiladas but don’t want to spend hours rolling tortillas, this Cheesy Beef Enchilada Tortellini is your new weeknight hero. It’s a delicious mashup of classic Tex-Mex flavors and hearty Italian comfort—cheesy tortellini tossed in a rich, beefy enchilada sauce and topped with gooey melted cheese. Every bite is bold, satisfying, and irresistibly creamy, with just the right hint of spice.
I first made this dish on a busy night when I was craving enchiladas but didn’t want the hassle of layering or baking. Once, I swapped the ground beef for shredded chicken and used a mix of red and green enchilada sauce—it turned out incredible! This recipe proves that comfort food doesn’t have to be complicated—just flavorful, cheesy, and ready fast.
Why You’ll Love This Recipe
This Cheesy Beef Enchilada Tortellini is quick, hearty, and absolutely loaded with flavor. It combines tender cheese-filled tortellini with a savory ground beef and enchilada sauce mixture that’s creamy, cheesy, and completely comforting. It’s a one-pan meal that’s perfect for busy weeknights, potlucks, or whenever you need something cozy with a Tex-Mex kick.
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Cheesy Beef Enchilada Tortellini: A Flavor-Packed Tex-Mex Twist on Comfort Food
- Total Time: 30 mins
- Yield: 6 servings
- Diet: Halal
Description
A comforting fusion of Mexican and Italian flavors — tender cheese tortellini tossed in a rich, cheesy beef enchilada sauce for a hearty, crowd-pleasing one-pan dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10-ounce) can red enchilada sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 cup shredded Mexican blend cheese (or cheddar cheese)
- ½ cup sour cream
- 2 tablespoons chopped fresh cilantro (for garnish)
- Optional toppings: sliced olives, diced jalapeños, green onions
Instructions
- In a large skillet, heat olive oil over medium heat. Add ground beef and diced onion, cooking until beef is browned and onions are soft. Drain excess grease.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in enchilada sauce, diced tomatoes, chili powder, cumin, paprika, salt, and black pepper. Bring to a simmer.
- Add cheese tortellini directly to the skillet. Stir to coat with sauce and cover with a lid. Cook for 6–8 minutes, stirring occasionally, until tortellini is tender and heated through.
- Reduce heat to low and stir in sour cream and half of the shredded cheese until creamy and melted.
- Sprinkle the remaining cheese on top, cover for 1–2 minutes until melted.
- Garnish with fresh cilantro and desired toppings before serving.
Notes
- Use spicy enchilada sauce or add diced jalapeños for a kick.
- Substitute ground turkey or chicken for a leaner version.
- This dish reheats beautifully — add a splash of milk or broth to loosen the sauce when reheating.
- Serve with tortilla chips, avocado slices, or a side salad for a complete meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Italian Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cheese tortellini (fresh or frozen) – Soft, cheesy pasta that makes this dish hearty and satisfying.
Ground beef – Adds rich, savory flavor and pairs perfectly with the enchilada sauce.
Onion – Adds sweetness and depth to the beef mixture.
Garlic – Brings warmth and enhances the Tex-Mex flavor.
Red enchilada sauce – The star of the dish, bringing smoky, spicy depth.
Diced green chilies – Add mild heat and freshness.
Cream cheese – Makes the sauce luxuriously creamy and smooth.
Shredded cheddar and Monterey Jack cheese – For that gooey, melty, irresistible finish.
Olive oil – For sautéing the beef and vegetables.
Cumin and chili powder – Add warmth and smoky flavor.
Salt and black pepper – Essential for seasoning.
Fresh cilantro (optional) – For garnish and a pop of color.
Directions
- Cook the tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package directions, drain, and set aside.
- Brown the beef: In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease.
- Add aromatics: Stir in the diced onion and cook for 3–4 minutes until softened. Add garlic, cumin, chili powder, salt, and pepper. Cook for another 30 seconds until fragrant.
- Build the sauce: Pour in the enchilada sauce and diced green chilies. Stir well and bring to a simmer.
- Make it creamy: Reduce heat to low and stir in the cream cheese until melted and smooth.
- Combine everything: Add the cooked tortellini to the skillet and toss until evenly coated. Stir in half of the shredded cheese and mix until melted.
- Top and melt: Sprinkle the remaining cheese over the top, cover, and let it melt for 2–3 minutes.
- Serve: Garnish with chopped cilantro and serve warm with sour cream or avocado slices if desired.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 6 people and takes about 30 minutes total—10 minutes of prep and 20 minutes of cooking. It’s fast, flavorful, and satisfying—perfect for busy weeknights or casual gatherings.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of milk or broth to loosen the sauce. You can also freeze for up to 2 months—thaw overnight in the refrigerator and reheat gently.
Variations and Customizations
Chicken Enchilada Tortellini
Swap the ground beef for shredded rotisserie chicken for a lighter twist.
Spicy Kick
Add diced jalapeños or use spicy enchilada sauce for extra heat.
Vegetarian Version
Skip the beef and add black beans, corn, and bell peppers instead.
Creamy Southwest Version
Add a can of drained corn and a tablespoon of ranch seasoning for a creamy Tex-Mex blend.
Baked Casserole Style
Transfer the finished dish to a baking dish, top with cheese, and bake at 375°F (190°C) for 15 minutes until bubbly.
Loaded Enchilada Tortellini
Top with diced avocado, crushed tortilla chips, or a drizzle of sour cream for a loaded-style finish.
FAQs
1. Can I use frozen tortellini?
Yes, just boil it a few minutes longer according to package directions.
2. Can I use a different type of meat?
Ground turkey, chicken, or sausage all work well.
3. Can I make it ahead of time?
Yes, prepare it up to the cheese-topping step, refrigerate, and reheat when ready.
4. Can I use green enchilada sauce instead of red?
Absolutely! Green enchilada sauce gives it a tangier flavor.
5. Can I make this dish spicy?
Yes—add cayenne, jalapeños, or use a spicy enchilada sauce.
6. What cheese works best?
A blend of cheddar and Monterey Jack melts beautifully and balances flavor.
7. Can I add vegetables?
Yes, corn, bell peppers, or spinach all taste great here.
8. Can I bake it instead of cooking on the stove?
Yes, bake it covered for 15 minutes at 375°F (190°C), then uncover for another 5 minutes.
9. Can I use gluten-free tortellini?
Yes—just be sure to cook it gently, as gluten-free pasta can be delicate.
10. What sides go best with this dish?
A crisp green salad, roasted vegetables, or Mexican-style rice make perfect companions.
Conclusion
Cheesy Beef Enchilada Tortellini is the ultimate fusion of Tex-Mex spice and Italian comfort. With its creamy, cheesy sauce and hearty tortellini base, it’s a one-pan dinner that feels indulgent yet easy. Whether you’re feeding the family or meal-prepping for the week, this dish is packed with bold flavor, comforting texture, and guaranteed crowd appeal. It’s the kind of comfort food you’ll want to make again and again.
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