If you’re craving the ultimate comfort food mashup, this cheesy beef enchilada tortellini skillet is about to become your new obsession. Picture melty cheese, hearty beef, bold enchilada flavor, and tender tortellini—all coming together in one easy skillet dinner. Trust us, you won’t want to miss what happens next.
Cheesy Beef Enchilada Tortellini Skillet
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Description
Imagine cheesy beef enchiladas teaming up with pillowy cheese-stuffed pasta, all tucked into one sizzling skillet. This Cheesy Beef Enchilada Tortellini Skillet is bold, bubbling, and packed with delicious comfort in every spoonful. Smoky spices, hearty beef, and tender tortellini are wrapped together in a velvety enchilada sauce, then layered with melty cheddar and Monterey Jack for the ultimate cheesy topping. It is quick enough for a weeknight, but flavorful enough to serve guests with a smile.
Why You’ll Love This Recipe
This dish checks all the best boxes: it hits the table in under 30 minutes, only uses one pan, and combines two dinnertime favorites: Tex-Mex flavors and cheese-filled pasta. It is cozy yet bold, simple yet indulgent. The tortellini soak up the sauce while the beef adds that meaty base we all crave in comfort food. Whether you are feeding a picky toddler or serving friends for a casual dinner, this one never fails to impress.
Make it your own. You can use ground turkey, stir in black beans instead of meat, or spice it up with jalapeños or chipotle powder. The cheeses can be swapped for what you have on hand, and toppings are endless, from avocado to green onions.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 quarter teaspoon black pepper
- 2 cups red enchilada sauce
- 1 can 10 ounces diced tomatoes with green chilies
- 20 ounces refrigerated cheese tortellini
- 1 and a half cups shredded cheddar cheese
- 1 and a half cups shredded Monterey Jack cheese
- Fresh chopped cilantro for garnish
Equipment
- Large oven-safe skillet
- Wooden spoon or spatula
- Measuring spoons
- Cheese grater
- Chef knife
- Cutting board
- Stovetop
- Oven or broiler
Instructions
- Preheat the oven to 400 degrees Fahrenheit. If you plan to finish under the broiler, wait to turn it on until the end.
- Warm the olive oil in your large oven-safe skillet over medium-high heat. Add the ground beef and break it up with your spoon as it cooks, about 5 minutes, until browned.
- Add onion and garlic. Toss them into the skillet and sauté until the onion softens and everything smells amazing, about 3 to 4 minutes. I always wait for that moment when the garlic hits the pan—it signals flavor is officially happening.
- Stir in the spices. Sprinkle in cumin, chili powder, smoked paprika, salt, and pepper. Let the spices toast in the skillet for a minute. This extra step makes a huge difference in smoky depth.
- Pour in the enchilada sauce and diced tomatoes. Stir to combine everything into a rich, saucy mixture.
- Add tortellini straight to the sauce. Stir gently to coat. Reduce the heat to medium-low, cover with a lid, and let the pasta simmer for about 6 minutes. No boiling needed—your tortellini will cook right in the sauce.
- Uncover and spread the cheese evenly over top. I like the duo of cheddar and jack for both flavor and those gorgeous melts, but feel free to use what melts well in your fridge.
- Transfer to the oven and bake for 5 to 7 minutes. If using broiler, broil on high for 1 to 2 minutes to get a golden top. Keep an eye on it so the cheese crisps—not burns.
- Rest and serve. Let the skillet rest for 3 to 5 minutes, then garnish with chopped cilantro. Serve warm with your favorite toppings or a crisp salad.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Recipe Notes
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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Cheesy Beef Enchilada Tortellini Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups red enchilada sauce
- 1 can 10 ounces diced tomatoes with green chilies
- 20 ounces refrigerated cheese tortellini
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- Fresh chopped cilantro for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit. If using the broiler, wait to turn it on until the end.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef and cook for about 5 minutes, breaking it apart as it browns.
- Add the diced onion and garlic to the skillet and sauté for 3 to 4 minutes until the onion is soft and fragrant.
- Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another minute to toast the spices.
- Pour in the enchilada sauce and diced tomatoes with green chilies. Stir to combine well with the beef mixture.
- Gently add the tortellini into the skillet, stirring to coat with the sauce. Reduce heat to medium-low, cover, and simmer for about 6 minutes until the tortellini is tender.
- Remove the lid and sprinkle the cheddar and Monterey Jack cheese evenly across the top.
- Transfer the skillet to the oven and bake for 5 to 7 minutes until the cheese is melted and bubbling. If using the broiler, broil on high for 1 to 2 minutes to brown the top slightly, watching carefully to avoid burning.
- Remove from oven and let rest for a few minutes. Garnish with fresh chopped cilantro before serving.
