Before we get started, thank you for stopping by my kitchen today. 💛 This Cheesy Beef Enchilada Tortellini is one of those “why didn’t I make this sooner?” dinners — bold, cheesy, and unbelievably easy. When you’re craving enchilada flavor but don’t have time to roll tortillas, this skillet recipe delivers all the comfort with none of the fuss.
Tender cheese-filled tortellini simmer in a rich, zesty enchilada sauce with seasoned ground beef, onions, and a touch of spice. A blanket of melted Monterey Jack cheese ties it all together, giving you that irresistible, bubbly finish. Serve it straight from the skillet, top with sour cream and cilantro, and watch the smiles appear around the table.
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Why You’ll Love This Recipe
- Quick & easy: Ready in just 25 minutes — perfect for busy weeknights.
- One-pan wonder: Less cleanup, more flavor.
- Family favorite: Melty, hearty, and guaranteed to please even picky eaters.
- Make-ahead friendly: Leftovers taste even better the next day.
- Customizable: Swap proteins or spice levels to fit your family’s taste.
What It Tastes Like
Think of your favorite cheesy beef enchilada… now imagine it mixed with tender tortellini and finished with a creamy, melty top. Each bite is a harmony of rich, saucy, and savory flavors — with a hint of heat, a touch of tang, and that comforting cheesiness you can’t resist.
Ingredients
Main Components
- 1 lb (450 g) ground beef
- 1 medium onion, finely chopped
- ½ tsp salt
- ½ tsp ground black pepper
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried cilantro
- ¼ tsp cayenne pepper (optional for extra heat)
- 1 tbsp minced garlic
- 19 oz (540 g) frozen cheese tortellini
- 10 oz (295 ml) mild enchilada sauce
- 10 oz (285 g) diced tomatoes with green chilies (Rotel)
- 1 cup (120 g) shredded Monterey Jack cheese
- Sour cream and fresh cilantro, for topping
Tools You’ll Need
- Large nonstick skillet with lid
- Wooden spoon or heatproof spatula
- Measuring spoons
- Cheese grater
Step-by-Step Instructions
1. Brown the Beef and Onion
Heat a large skillet over medium-high heat. Add the ground beef and onion, breaking up the meat as it cooks. Sauté until the beef is browned and the onion is soft and fragrant. Drain any excess grease.
2. Add Seasonings
Return the skillet to the heat. Stir in salt, pepper, chili powder, cumin, dried cilantro, cayenne, and minced garlic. Cook for 1 minute until the spices bloom and the garlic is fragrant.
3. Simmer with Sauce and Tortellini
Pour in the enchilada sauce and diced tomatoes with green chilies. Add the frozen tortellini directly from the bag — no need to thaw! Stir gently to coat everything in the sauce. Bring to a gentle boil, then cover and reduce the heat to medium-low.
Let simmer for 5 minutes, stirring halfway to prevent sticking, until the tortellini is just tender.
4. Melt the Cheese
Once the pasta is cooked, uncover and stir. Sprinkle the shredded Monterey Jack cheese evenly over the top. Cover again for 1–2 minutes, or broil briefly, until the cheese melts into a gooey layer.
5. Serve and Garnish
Spoon the tortellini into bowls and top each serving with a dollop of sour cream and a sprinkle of fresh cilantro. Serve warm and enjoy your cheesy, Tex-Mex-inspired masterpiece!
Serving Suggestions
- Pair with a simple green salad or roasted vegetables for a balanced meal.
- Warm flour tortillas make the perfect side for scooping up that extra sauce.
- Add a side of Mexican street corn or refried beans for a fiesta-style dinner.
- Great for lunch leftovers — it reheats beautifully!
Ingredient Substitutions
- Ground turkey or chicken for a lighter version.
- Vegetarian crumbles for a meat-free option.
- Cheddar or Pepper Jack instead of Monterey Jack.
- Fresh tortellini — reduce the simmering time slightly.
- No Rotel? Use diced tomatoes plus a small can of chopped green chilies.
Pro Tips for Perfect Tortellini
- Stir halfway through cooking to keep tortellini from sticking.
- Always use freshly grated cheese — it melts creamier than bagged.
- Add a squeeze of lime or chopped jalapeños for an extra kick.
- Let the dish rest for 5 minutes before serving so the sauce thickens perfectly.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Add a splash of water or broth and warm gently on the stove or in the microwave.
- Freeze: Not recommended — dairy-based sauces can separate when thawed.
Frequently Asked Questions
Can I use fresh tortellini?
Yes! Fresh tortellini cooks in about 3–4 minutes — just reduce simmering time.
Is this dish spicy?
You control the heat! Use mild enchilada sauce and skip the cayenne for a family-friendly version.
Can I make it ahead?
Absolutely. Prepare everything up to the cheese layer, refrigerate, then reheat gently and melt the cheese before serving.
What can I use instead of beef?
Ground chicken, turkey, or even sausage work well — each adds its own flavor twist.
Nutrition (Per Serving, Approximate)
Calories: 520
Protein: 32g
Carbohydrates: 38g
Fat: 25g
Sodium: 890mg
(Nutritional values are approximate and may vary based on specific ingredients.)
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