Ever stare into the fridge and pantry, willing a dinner idea to magically appear? Yeah, we’ve all been there. This dish, well, it’s the answer to that particular nightly dilemma.
It’s the kind of meal that feels like a warm hug, a clever and incredibly tasty fusion that will have everyone asking for seconds. Get ready to turn your ordinary weeknight into something special.
Why This Fusion Dish Just Works
At first glance, tortellini and enchiladas might seem like they’re from different culinary worlds. But trust me, they’re a match made in dinner heaven. The tender, cheesy pockets of tortellini are just begging to soak up all that zesty, spiced sauce.
It’s a brilliant one-pan wonder that captures the soul-warming comfort of a classic enchilada, but with a fun, Italian-inspired twist that makes everything, somehow, easier. You get the best of both worlds without any of the fuss.
Ingredients Needed for the Recipe
- 1 lb of ground beef
- 1 chopped onion
- 1/2 tsp salt and pepper
- 2 tsp chili powder
- 1 tsp each cumin and dried cilantro
- 1/4 tsp cayenne
- 1 TBSP minced garlic
- 1 19oz bag of frozen tortellini
- 1 10oz can of Mild enchilada sauce
- 1 10oz can of Rotel
- 1 cup shredded Monterey Jack Cheese
- Sour cream (for serving)
What to Serve With Your Enchilada Tortellini
This dish is a superstar all on its own, but a few simple sides can turn it into a true feast. Think of things that can cool the palate or add a fresh, crisp contrast to the rich and cheesy main event.
A simple side of buttered bread is perfect for mopping up the last bits of sauce, while a light green bean salad or some roasted corn would be absolutely fantastic. Don’t forget a dollop of cool, creamy sour cream on top!
How to make Cheesy Beef Enchilada Tortellini?
Browning the Beef and Aromatics
Grab a large skillet and get it nice and hot over medium-high heat. Crumble in that pound of ground beef along with your chopped onion.
The sizzle is your first clue that something good is happening. Cook it all through until the beef is no longer pink, then carefully drain off any excess grease.
Building the Flavor Base
This is where the magic starts. Now, you’ll shower the beef with all those wonderful spices: salt, pepper, chili powder, cumin, dried cilantro, and that little kick of cayenne.
Stir in the tablespoon of minced garlic last, letting its fragrance bloom for just a minute. Your kitchen should smell absolutely incredible right about now.
Bringing It All Together
Time for the main event! Pour in the can of mild enchilada sauce and the Rotel with its juicy tomatoes and green chiles. Then, confidently dump in the entire bag of frozen tortellini.
Give everything a good, hearty stir, making sure every single pasta pocket is acquainted with the saucy, beefy mixture. Go on, don’t be shy.
The Simmer and Cook
Bring the whole skillet to a lively boil, then immediately dial the heat back down to a steady medium-low. Pop the lid on tight; this creates a little steam room for the tortellini to cook through perfectly.
Let it bubble away for about 5 minutes, and don’t forget to give it one good stir halfway through. This simple step prevents any stubborn sticking and ensures every bite is cooked evenly.
The Cheesy Finale
Once the tortellini is tender and plump, it’s time for the grand finale. Take off the lid and give it one final stir before blanketing the entire surface with that glorious cup of shredded Monterey Jack cheese.
You can simply put the lid back on for a couple of minutes to let the residual heat melt the cheese, or for a bit of bubbly, golden-brown goodness, pop the whole skillet under the broiler for a minute or two. Watch it closely!
Serving and Enjoying
And there you have it. A masterpiece, ready to devour. I love adding a fresh sprinkle of cilantro and a few generous dollops of cool sour cream right on top.
The contrast between the hot, cheesy, spicy skillet and the cool, creamy topping is just, wow. Dig in and enjoy the fruits of your very simple labor.
Ingredient Swaps and Customizations
Don’t be afraid to make this recipe your own! If you have ground turkey or chicken on hand, it works beautifully as a leaner alternative to the beef. And for a vegetarian twist, a can of black beans or pinto beans is a fantastic substitute.
You can absolutely use a store-bought taco seasoning packet instead of the individual spices listed, it’s a great shortcut. Feel free to play with the cheese, too—a sharp cheddar or a pepper jack would be delightful here.
Tips
For the very best melt on your cheese, take a moment to shred it yourself from a block. The pre-shredded stuff often has anti-caking agents that can make it a bit grainy when melted.
If you’re serving a crowd that’s sensitive to spice, just leave out the cayenne and use only one teaspoon of the chili powder. The flavor will still be amazing, just a lot milder and totally kid-friendly.
That frozen tortellini is the real time-saver here, no need to thaw it at all. It cooks up perfectly right in the sauce, absorbing all that incredible flavor as it goes.
Storing and Reheating Your Leftovers
Any leftovers? Lucky you! Let the dish cool completely before transferring it to an airtight container. It will keep happily in the fridge for up to 3 days, the flavors mingling and getting even better.
Reheating is a breeze. A splash of water or extra enchilada sauce in a skillet over medium-low heat will bring it back to life beautifully, preventing the pasta from drying out. The microwave works, too, just stir it well halfway through.
Cheesy Beef Enchilada Tortellini Recipe
Description
This Cheesy Beef Enchilada Tortellini is a bold, comforting one-pan dinner that blends Tex-Mex flavors with creamy pasta for a quick weeknight win. Ground beef simmers with chili-spiced Rotel and mild enchilada sauce, then gets tossed with tender cheese tortellini and melted Monterey Jack. Topped with cool sour cream and fresh cilantro, it’s spicy, cheesy, and ready in under 30 minutes—perfect for busy nights and picky eaters alike!
ingredients
Instructions
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In a large skillet over medium-high heat, brown ground beef with chopped onion. Cook until beef is no longer pink and onion is softened, about 6–8 minutes. Drain excess grease.
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Stir in salt, pepper, chili powder, cumin, dried cilantro, cayenne (if using), and minced garlic. Cook for 1 minute until fragrant.
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Add enchilada sauce, Rotel, and frozen tortellini. Stir to combine. Bring to a gentle boil, then reduce heat to medium-low.
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Cover with a lid and simmer for 5 minutes, stirring once halfway through to prevent sticking, until tortellini is tender.
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Remove from heat. Sprinkle shredded Monterey Jack evenly over the top. Cover again for 2–3 minutes to melt cheese, or broil in the oven for 1–2 minutes until bubbly.
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Garnish with fresh cilantro and serve with dollops of sour cream.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 23gg36%
- Saturated Fat 10gg50%
- Trans Fat 0.5gg
- Cholesterol 75mgmg25%
- Sodium 980mgmg41%
- Potassium 620mgmg18%
- Total Carbohydrate 42gg15%
- Dietary Fiber 3gg12%
- Sugars 6gg
- Protein 28gg57%
- Calcium 280 mg
- Iron 4.0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Less spice? Omit cayenne and reduce chili powder to 1 tsp. Use mild Rotel and mild enchilada sauce.
- Shortcut: Swap homemade spices for 2 TBS store-bought taco seasoning.
- Cheese options: Monterey Jack, Colby Jack, or sharp cheddar all work well.
- Storage: Keep leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.
