Cheesy Beef Enchilada Tortellini

This cheesy beef enchilada tortellini skillet brings together the comfort of Italian pasta with bold Mexican flavors for a dinner that satisfies everyone at the table. The combination might sound unconventional, but trust me—it works brilliantly when those cheese-filled pasta pillows meet zesty enchilada sauce.

I created this recipe one busy weeknight when I couldn't decide between Italian or Mexican food. My kids were skeptical at first, but it's now requested at least twice a month in our rotation, especially on busy sports practice nights.

Ingredients

• Ground beef: Creates the hearty base for this skillet and pairs perfectly with the Mexican spices
• Cheese tortellini: Offers tender pasta pockets filled with creamy cheese that elevate this beyond an ordinary pasta dish
• Red enchilada sauce: Provides authentic Mexican flavor without requiring multiple spices or ingredients
• Cheddar cheese: Melts beautifully and adds that classic enchilada topping texture
• Monterey Jack cheese: Brings a mild creaminess that balances the bold enchilada sauce
• Onion: Adds essential aromatic flavor that builds the foundation of the dish
• Cumin: Brings earthy warmth that is essential for authentic Mexican flavor
• Chili powder: Adds mild heat and depth of flavor
• Garlic powder: Infuses the dish with savory notes without the prep of fresh garlic
• Fresh cilantro or green onions: Brighten the finished dish with color and fresh flavor

Step-by-Step Instructions

Cook Tortellini:

Fill a large pot with water and bring to a boil. Add the tortellini and cook according to package instructions until just tender. Be careful not to overcook or they'll fall apart when mixed with other ingredients. Drain thoroughly and set aside while preparing the beef mixture.

Brown The Beef:

Heat a large, deep skillet over medium heat. Add the ground beef and diced onion, breaking the meat into small crumbles with a wooden spoon. Cook for 7 to 8 minutes until the beef is no longer pink and the onions have softened and become translucent. Drain off excess fat to prevent a greasy final dish.

Add Seasonings:

Sprinkle the cumin, chili powder, garlic powder, salt, and pepper evenly over the meat. Stir well to thoroughly incorporate all spices and cook for about 1 minute until fragrant. This brief toasting activates the spices and intensifies their flavors throughout the dish.

Combine Sauce And Pasta:

Pour the enchilada sauce over the seasoned meat mixture and stir to combine. Let it simmer for about 2 minutes to allow the flavors to meld. Gently fold in the cooked tortellini, taking care not to break the pasta. Ensure each piece gets coated in the flavorful sauce.

Melt The Cheese:

Sprinkle both cheeses evenly across the top of the skillet. Reduce heat to low and cover with a lid. Allow to cook undisturbed for 3 to 5 minutes until the cheese has completely melted and become gooey and irresistible.

Finish And Serve:

Remove from heat and sprinkle with fresh cilantro or sliced green onions. Let the skillet rest for about 2 minutes before serving to allow the flavors to settle and the dish to cool slightly.

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You Must Know

The tortellini is definitely the star ingredient here. The first time I made this, my son asked if we could double the amount of pasta next time. While tempting, I find the current ratio of beef to pasta creates the perfect balance where every component shines without overwhelming the others.

Make It Your Own

This recipe welcomes customization based on your family's preferences. Add a can of drained black beans for extra protein and fiber, or stir in a cup of frozen corn kernels when adding the enchilada sauce for sweetness and texture. You could even layer crushed tortilla chips on top before adding the cheese for a crunchy enchilada casserole vibe.

Meal Prep Magic

Prepare this dish completely ahead of time and store in the refrigerator for up to three days. When reheating, add a splash of water or extra enchilada sauce if it seems dry, as the tortellini will absorb sauce as it sits. For best results when reheating, cover with foil and warm in a 350°F oven for about 20 minutes until heated through.

Fiesta Night Fixings

Transform this into a complete fiesta dinner by serving with simple sides. A fresh green salad with cilantro lime dressing brings brightness, while warm flour tortillas are perfect for scooping up extra sauce. Set out bowls of diced avocado, sour cream, and extra cilantro so everyone can garnish their portion to taste.

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Kid-Friendly Cooking Lesson

This skillet dish offers several opportunities to involve young helpers in the kitchen. Kids can measure spices, sprinkle cheese, or tear cilantro leaves. Teaching children how different cuisines can work together helps expand their culinary horizons and creates memorable kitchen moments.

Frequently Asked Questions

→ Can I use frozen tortellini?

Yes, both refrigerated and frozen tortellini work well. Just follow the cooking instructions on the package for the best results.

→ What type of cheese works best?

Cheddar and Monterey Jack are recommended for this dish, but you can experiment with other cheeses like Pepper Jack for added spice.

→ Is this dish spicy?

The dish is mildly spiced, but you can adjust the heat by adding diced jalapeños or using a spicier enchilada sauce.

→ Can I replace the ground beef?

Yes, ground turkey or chicken are great alternatives for a lighter version of the dish.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.