If you’re craving a bold, comforting dinner that’s quick to make and packed with flavor, this cheesy beef enchilada tortellini skillet is about to become your new favorite go-to meal. Imagine tender tortellini swimming in a zesty enchilada sauce, loaded with seasoned beef, and smothered in melted cheese — yes, it’s every bit as irresistible as it sounds. Read on to discover how to whip up this crowd-pleasing skillet in no time!
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 2 cups red enchilada sauce
- 20 ounces refrigerated cheese tortellini
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh cilantro
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Cheese grater
- Measuring cups and spoons
- Knife and cutting board
Instructions
- Step 1: Heat your skillet over medium heat and drizzle in the olive oil. When it shimmers slightly, add the diced onion. Cook for about 3 to 4 minutes until the onions become soft and sweet smelling. This little sauté builds the flavor foundation for the whole dish.
- Step 2: Add the ground beef to the skillet. Use your spoon to break it apart as it browns. Cook for 5 to 7 minutes or until fully cooked. If there’s extra grease, go ahead and spoon it off for a cleaner sauce later.
- Step 3: Add your minced garlic and sprinkle in the cumin, smoked paprika, chili powder, and salt. Stir everything together and let it cook for 1 minute. You’ll start to smell that warm, earthy spice mix bloom — my favorite part.
- Step 4: Pour in the enchilada sauce. Stir it into the beef mixture until everything is nicely coated and let it reach a low simmer.
- Step 5: Now add the refrigerated cheese tortellini straight into the skillet. Gently stir so each piece is submerged in the sauce. Cover with a lid and let it cook for about 6 to 8 minutes or until the tortellini are tender. They will plump up as they absorb some of that spicy, rich sauce.
- Step 6: Reduce the heat to low. Sprinkle the shredded cheddar and mozzarella evenly over the skillet. Cover again for 2 to 3 minutes until the cheese melts into molten deliciousness. I sometimes turn off the heat at this point and let the residual heat melt the cheese gently.
- Step 7: Just before serving, shower the skillet with fresh chopped cilantro for brightness. Then bring it straight to the table and serve warm.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen shrimp?
Yes, just make sure they are completely thawed and patted dry before cooking to avoid excess moisture.
What type of Parmesan works best?
Use real Parmigiano-Reggiano and grate it yourself. Pre-shredded cheese will not melt evenly and lacks flavor.
Can I make this dairy-free?
You can substitute the butter with olive oil and use nutritional yeast instead of Parmesan for a dairy-free version.
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