When you’re craving something cheesy, hearty, and full of bold flavor, this Beef Enchilada Tortellini hits every note perfectly. It’s the ultimate comfort food mash-up—tender cheese-filled tortellini tossed in a rich, beefy enchilada sauce and baked under a blanket of melted cheese. Think of it as Tex-Mex meets Italian comfort, all in one easy skillet meal.
I first made this when I had leftover tortellini and a half-empty can of enchilada sauce in the fridge—and it turned into one of my favorite dinners ever. Once, I added black beans and corn for extra heartiness, and it tasted just like a creamy enchilada casserole with a pasta twist. Whether you serve it for a quick weeknight dinner or bring it to a potluck, this dish is guaranteed to be a crowd-pleaser.
Why You’ll Love This Recipe
This Beef Enchilada Tortellini delivers everything you love about enchiladas—rich sauce, melty cheese, and seasoned beef—but without the rolling, layering, or baking hassle. The tortellini soaks up the bold enchilada flavors while keeping every bite creamy and satisfying. It’s one of those one-pan meals that’s easy to make yet tastes like you spent all day in the kitchen.
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Beef Enchilada Tortellini – Cheesy Fusion of Pasta and Mexican Casserole Flavors
- 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 gives this dish its rich, comforting base.
Ground beef – Adds hearty, savory flavor and pairs perfectly with the enchilada sauce.
Yellow onion – Adds sweetness and depth to the beef mixture.
Garlic – Brings warmth and enhances the Tex-Mex flavor profile.
Red enchilada sauce – The heart of the dish, delivering smoky, spicy flavor that ties everything together.
Green chilies (diced) – For a mild heat and tangy depth.
Cream cheese – Adds richness and makes the sauce luxuriously creamy.
Shredded cheddar and Monterey Jack cheese – Create the gooey, cheesy topping we all love.
Olive oil – Used to sauté the beef and vegetables.
Cumin and chili powder – Add that signature enchilada seasoning and warmth.
Salt and black pepper – Essential to balance the flavors.
Fresh cilantro (optional) – For garnish and a bright finish.
Directions
- Cook the tortellini: Bring a large pot of salted water to a boil and cook the 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 up with a spoon. Drain any excess fat.
- Add aromatics: Stir in diced onion and cook until softened, about 4–5 minutes. Add garlic, cumin, chili powder, salt, and pepper, cooking for 30 seconds until fragrant.
- Add sauce and creaminess: Pour in the enchilada sauce and diced green chilies. Stir well, then lower the heat and add the cream cheese. Stir until melted and smooth.
- Combine everything: Add the cooked tortellini to the skillet and toss until fully coated in the sauce. Stir in half of the shredded cheese.
- Top and bake (optional): If you prefer a baked version, transfer everything to a baking dish, sprinkle the remaining cheese on top, and bake at 375°F (190°C) for 10–15 minutes until bubbly and golden.
- Serve: Garnish with chopped cilantro and serve hot with sour cream or avocado slices.
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 35 minutes total—10 minutes of prep and 25 minutes of cooking. It’s perfect for weeknights, potlucks, or a quick meal that feels indulgent and flavorful.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce. You can freeze for up to 2 months—thaw overnight before reheating.
Variations and Customizations
Chicken Enchilada Tortellini
Swap the beef for shredded rotisserie chicken for a lighter version.
Spicy Beef Enchilada Tortellini
Add jalapeños, chipotle peppers, or use spicy enchilada sauce for extra heat.
Vegetarian Option
Skip the beef and add black beans, corn, and diced bell peppers.
Loaded Enchilada Bake
Top with crushed tortilla chips, diced avocado, and a drizzle of sour cream before serving.
Creamy Ranch Twist
Add a tablespoon of ranch seasoning for a Tex-Mex ranch fusion flavor.
One-Pan Skillet Version
Skip the baking—just melt the cheese directly in the skillet for a fast stovetop dinner.
FAQs
1. Can I use frozen tortellini?
Yes, just cook it a few minutes longer than fresh tortellini.
2. Can I use ground turkey instead of beef?
Absolutely—it’s a great leaner option that still soaks up the flavors beautifully.
3. Can I make it ahead of time?
Yes, prepare everything except the baking step. Refrigerate, then bake before serving.
4. Can I make it without cream cheese?
Yes, substitute with sour cream or Greek yogurt for a similar creaminess.
5. Can I add vegetables?
Definitely—corn, zucchini, or black beans are all great additions.
6. What type of enchilada sauce works best?
A mild red enchilada sauce gives balance, but smoky chipotle or spicy versions also work well.
7. Can I use another type of pasta?
Yes, penne or rotini work, but tortellini adds that extra cheesy touch.
8. Can I bake it with extra cheese?
Of course! The more cheese, the better—it makes the top golden and bubbly.
9. Can I freeze it after baking?
Yes, cool completely before freezing. Thaw overnight and reheat at 350°F (175°C).
10. What sides go best with this dish?
A green salad, Mexican rice, or roasted vegetables balance the richness beautifully.
Conclusion
Beef Enchilada Tortellini is the perfect fusion of Tex-Mex and Italian comfort—a cheesy, saucy, and hearty dish that delivers big flavor with minimal effort. With its creamy enchilada sauce, melty cheese, and tender tortellini, it’s a meal that satisfies both pasta lovers and enchilada fans alike. Whether you serve it family-style or make it for meal prep, this dish will quickly become one of your go-to comfort food favorites.
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