If you’re craving a dish that’s bursting with bold flavors and cheesy goodness, look no further than this Cheesy Beef Enchilada Tortellini. It combines the hearty richness of seasoned ground beef with tender, pillowy tortellini, all smothered in a vibrant enchilada sauce and topped with ooey-gooey Monterey Jack cheese. This recipe is a delightful fusion that brings together Tex-Mex flair and Italian comfort in one irresistible skillet meal that’s perfect for weeknights or casual gatherings.

Cheesy Beef Enchilada Tortellini Recipe - Recipe Image

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step toward creating this flavorful and comforting Cheesy Beef Enchilada Tortellini. Each component plays a vital role in delivering the perfect balance of spice, creaminess, and texture that will make this dish unforgettable.

1 lb ground beef: Forms the hearty, savory base that brings rich flavor and satisfying protein.

1 chopped onion: Adds sweetness and depth, cooking down to tender perfection.
1/2 tsp salt and pepper: Enhances and balances all the other flavors in the dish.

2 tsp chili powder: Gives the dish a smoky warmth and classic Tex-Mex kick.
1 tsp cumin and dried cilantro each: Sprinkle in earthiness with a hint of herbal brightness.

1/4 tsp cayenne: Just a touch of heat to awaken your taste buds without overwhelming.
1 tbsp minced garlic: Infuses the dish with that irresistible, aromatic punch.
1 19 oz bag frozen tortellini: The tender pasta pillows that make this dish uniquely comforting.

1 10 oz can mild enchilada sauce: Brings saucy richness and the enchilada vibe you crave.
1 10 oz can Rotel: Adds juicy diced tomatoes and mild green chilies for extra texture and flavor.
1 cup shredded Monterey Jack cheese: Melts beautifully, creating the perfect cheesy finish.

Sour cream: A cooling topping that contrasts the bold spices and melts into creamy bliss.

How to Make Cheesy Beef Enchilada Tortellini

Step 1: Brown the Ground Beef and Onion

Start by heating a large skillet over medium-high heat and add the ground beef. As the beef begins to brown, toss in your chopped onion so it softens and melds with the meat. Cook until the beef is fully browned and no pink remains. Drain any excess grease to keep the dish from getting too oily, while still keeping all of that meaty flavor locked in.

Step 2: Season the Beef Mixture

Now it’s time to build layers of flavor! Season your cooked beef and onions with salt, pepper, chili powder, cumin, dried cilantro, and cayenne. Stir in the minced garlic, then mix everything thoroughly. This blend of spices gives the dish its characteristic Mexican-inspired warmth and aroma.

Step 3: Add Sauce, Tortellini, and Rotel

Pour in the can of mild enchilada sauce and the Rotel tomatoes with their juices. Toss in the frozen tortellini right from the bag—no need to thaw! Bring the skillet contents to a boil, then reduce heat to medium-low once bubbling. Cover with a lid and let everything simmer for about 5 minutes. Be sure to stir halfway through so the tortellini doesn’t stick and cooks evenly.

Step 4: Melt the Cheese

Give the skillet a good stir to mix the cooked tortellini and beef sauce perfectly. Sprinkle a generous cup of shredded Monterey Jack cheese over the top. Either replace the lid or transfer the skillet to the broiler for a couple of minutes, just until the cheese melts into a bubbly, golden blanket. This final step is what transforms the dish into the irresistibly cheesy delight that the Cheesy Beef Enchilada Tortellini promises.

How to Serve Cheesy Beef Enchilada Tortellini

Garnishes

A dollop of sour cream on each serving is the perfect finishing touch. It balances the spices with its cool creaminess. Fresh cilantro sprinkled on top adds a pop of vibrant color and herbaceous brightness that wakes up the flavors and makes every bite special.

Side Dishes

This dish stands strong on its own but pairs wonderfully with simple sides like a crisp green salad or a bowl of Spanish rice. For extra veggie goodness, throw together a side of roasted corn or grilled peppers to complement the rich, cheesy tortellini.

Creative Ways to Present

Want to switch things up? Serve this Cheesy Beef Enchilada Tortellini in individual ramekins and broil the cheese topping until bubbly and golden for a restaurant-worthy look. Or scoop it into warm tortillas for a crazy delicious enchilada-tortellini mashup that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Let your Cheesy Beef Enchilada Tortellini cool to room temperature, then transfer it to an airtight container. Stored in the fridge, leftovers will stay tasty for up to 3 days, making this a perfect meal to enjoy again during busy weekdays.

Freezing

This dish freezes well if you want to prepare for future cravings. Place it in a freezer-safe container, leaving a little space for expansion. For best results, consume frozen Cheesy Beef Enchilada Tortellini within 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can also microwave it in short bursts, stirring in between, until fully warmed through and the cheese is melty again. Adding a splash of water or broth helps keep the pasta from drying out.

FAQs

Can I use a different type of cheese?

Absolutely! While Monterey Jack melts beautifully and has a mild, creamy taste, you can try cheddar for a sharper flavor or a Mexican cheese blend for a more authentic twist. Just make sure it melts well to keep that gooey texture.

Is it possible to make this dish vegetarian?

Yes! For a vegetarian version of Cheesy Beef Enchilada Tortellini, swap the ground beef for sautéed mushrooms or crumbled tofu, and use veggie broth in place of any meat-based ingredients. The spices and sauce make it flavorful enough to stand on its own.

What type of tortellini works best?

Cheese-filled tortellini is the classic choice here for its creamy center that complements the beef perfectly. However, you can experiment with spinach or mushroom-filled tortellini for a slightly different flavor profile.

Can I make this dish spicier?

Definitely! Increase the cayenne pepper or add diced jalapeños along with the Rotel for a fiery kick. Just be mindful to adjust the spice level according to your taste and heat tolerance.

Do I have to use frozen tortellini?

Using frozen tortellini is a convenient shortcut, but fresh or refrigerated tortellini works just as well. You might need to adjust the cooking time slightly since fresh pasta cooks faster than frozen.

Final Thoughts

There’s truly something magical about the way this Cheesy Beef Enchilada Tortellini combines robust Tex-Mex flavors with comforting pasta goodness. Whether you’re sharing it with family or surprising friends with a new favorite meal, this dish brings warmth, cheesy delight, and a bit of spice to your table. Give it a try soon—you’ll be glad you did!

Cheesy Beef Enchilada Tortellini Recipe

★★★★★

5.1 from 17 reviews

Author: Lila
Total Time: 30 minutes

Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

A comforting and flavorful dish combining tender ground beef, seasoned with chili spices, and creamy tortellini simmered in mild enchilada sauce and Rotel tomatoes, topped with melted Monterey Jack cheese and a dollop of sour cream for the perfect cheesy beef enchilada tortellini meal.

Instructions

Brown the Beef and Sauté Onion: In a large skillet over medium-high heat, brown the ground beef alongside the chopped onion. Cook until the beef is fully browned and the onion is softened. Drain any excess grease from the skillet.
Season the Meat Mixture: Add salt, pepper, chili powder, cumin, dried cilantro, and cayenne to the beef and onion. Stir in the minced garlic and cook for another minute until fragrant, ensuring the spices are well incorporated.
Add Sauces and Tortellini: Pour in the mild enchilada sauce and Rotel tomatoes. Stir to combine, then add the frozen tortellini directly into the skillet. Bring the mixture to a boil over medium-high heat.

Simmer and Cook Tortellini: Once boiling, reduce the heat to medium-low, cover the skillet with a lid, and simmer for about 5 minutes, stirring halfway through. This will cook the tortellini and prevent sticking.
Finish with Cheese and Serve: Stir the mixture well after the tortellini is cooked. Sprinkle shredded Monterey Jack cheese evenly on top. Cover the skillet again or place under a broiler just for a couple of minutes until the cheese melts and bubbles. Remove from heat, garnish with fresh cilantro if desired, and serve with sour cream on the side.

Notes

Use mild enchilada sauce to keep the dish balanced and not too spicy; adjust spice levels by adding more cayenne or chili powder if desired.

Frozen tortellini cooks quickly; be careful not to overcook it to avoid mushiness.
For a crispier cheese topping, broil the dish for 2-3 minutes after adding cheese instead of just covering it.
Leftovers can be refrigerated for up to 3 days and reheated on the stove or microwave.

For a vegetarian version, substitute ground beef with plant-based protein and use vegetarian enchilada sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes

Category: Main Course
Method: Skillet Cooking, Simmering
Cuisine: Mexican-American Fusion

Nutrition

Serving Size: 1 cup
Calories: 420 kcal
Sugar: 4 g

Sodium: 750 mg
Fat: 18 g
Saturated Fat: 8 g

Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 38 g

Fiber: 3 g
Protein: 22 g
Cholesterol: 65 mg

Keywords: enchilada tortellini, cheesy beef pasta, ground beef recipe, easy skillet dinner, Mexican pasta casserole