It’s 6pm, you’re tired, and everyone’s hungry. You need a dinner that is fast, filling, and requires very little cleanup. This cheesy beef enchilada tortellini is the perfect solution for your busiest evenings.
This recipe brings together the best of two worlds. It combines savory Mexican flavors with tender Italian pasta. Your family will love the creamy, cheesy finish of this one-pan wonder.
Why This Recipe Is a Winner
This dish is a total lifesaver for back-to-school season. You only need one skillet to make the entire meal. This means you spend less time washing dishes and more time relaxing.
The combination of seasoned beef and pasta is incredibly satisfying. It is a hearty comfort food that feels special but remains simple. Even the pickiest eaters usually ask for seconds of this meal.
Simple Cooking Method
Making this meal is as easy as it gets. You simply brown the meat and stir in the sauce ingredients. The refrigerated tortellini cooks right in the skillet with the beef broth.
There is no need to boil a separate pot of water. This time-saving shortcut keeps the pasta tender and flavorful. You can feel confident making this even on your most exhausted days.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using fresh refrigerated pasta makes a big difference in the final texture.
- 1 pound ground beef (80/20)
- 1/2 cup yellow onion, diced
- 10 ounces red enchilada sauce
- 4 ounces canned diced green chiles
- 2 tablespoons taco seasoning
- 20 ounces refrigerated cheese tortellini
- 1/2 cup beef broth
- 1.5 cups shredded Mexican blend cheese
- 1/4 cup fresh cilantro, chopped
Step-by-Step Directions
- In a large skillet over medium-high heat, brown the ground beef and diced onion until the beef is fully cooked and onions are translucent.
- Drain the excess fat from the skillet.
- Stir in the taco seasoning, red enchilada sauce, diced green chiles, and beef broth.
- Add the refrigerated cheese tortellini to the skillet and stir to coat evenly in the sauce.
- Reduce heat to medium-low, cover the skillet, and simmer for 7 to 9 minutes or until the tortellini is tender and the sauce has thickened.
- Sprinkle the shredded Mexican blend cheese over the top and cover for an additional 2 minutes until the cheese is completely melted.
- Remove from heat and garnish with fresh chopped cilantro before serving.
Best Ways to Enjoy It
Serve this cheesy beef enchilada tortellini straight from the skillet for a rustic feel. Add a dollop of cool sour cream on top. A side of crispy tortilla chips adds a nice crunch.
Pair it with a simple green salad to balance the richness. This meal is perfect for a cozy family dinner at the table. Your kids will love the fun fusion of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This recipe makes a fantastic lunch for the next day.
Reheat individual portions in the microwave for about two minutes. You can also warm it in a skillet over low heat. Add a splash of broth if the sauce seems too thick.
Tips for Best Results
- Don’t skip draining the excess fat from the beef for a cleaner sauce.
- Avoid overcooking the tortellini or it may become too soft.
- Substitute ground turkey for a lighter version of this dish.
- Prep your diced onions ahead of time to save even more minutes.
- For a fall gathering, double the batch in a larger deep skillet.
- Top with sliced avocado for a creamy and fresh upgrade.
- Use mild green chiles to keep it kid-friendly and gentle.
- Make sure the skillet is covered while simmering to trap the steam.
Ways to Switch It Up
- Swap the beef for black beans for a vegetarian option.
- Use gluten-free tortellini to accommodate dietary needs easily.
- Add a handful of frozen corn for extra color and sweetness.
- Stir in some fresh spinach at the end for added greens.
Common Questions
Can I use frozen tortellini?
Yes, you can use frozen tortellini for this recipe. You may need to add two extra minutes to the simmering time. Always check for tenderness before adding the cheese.
Is this dish very spicy?
This recipe is generally mild and very family-friendly. The enchilada sauce and mild chiles provide flavor without intense heat. You can use hot sauce if you prefer a kick.
Can I make this ahead of time?
You can brown the beef and onions a day early. Store them in the fridge until you are ready to cook. This makes the 30-minute meal even faster at dinner time.
I hope this easy skillet meal makes your busy weeknights a little smoother. It is so satisfying to see everyone enjoy a warm, home-cooked dinner. Happy cooking!
— Alex
Ingredients
- 1 pound ground beef (80/20)
- 1/2 cup yellow onion, diced
- 10 ounces red enchilada sauce
- 4 ounces canned diced green chiles
- 2 tablespoons taco seasoning
- 20 ounces refrigerated cheese tortellini
- 1/2 cup beef broth
- 1.5 cups shredded Mexican blend cheese
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large skillet over medium-high heat, brown the ground beef and diced onion until the beef is fully cooked and onions are translucent.
- Drain the excess fat from the skillet.
- Stir in the taco seasoning, red enchilada sauce, diced green chiles, and beef broth.
- Add the refrigerated cheese tortellini to the skillet and stir to coat evenly in the sauce.
- Reduce heat to medium-low, cover the skillet, and simmer for 7 to 9 minutes or until the tortellini is tender and the sauce has thickened.
- Sprinkle the shredded Mexican blend cheese over the top and cover for an additional 2 minutes until the cheese is completely melted.
- Remove from heat and garnish with fresh chopped cilantro before serving.
