Cheesy Beef Enchilada Tortellini Skillet
Imagine your favorite cheesy beef enchiladas colliding with creamy, tender tortellini in one skillet of pure comfort. This Cheesy Beef Enchilada Tortellini Skillet brings bold Southwestern flavors into the coziest pasta dish you never knew you needed. Hearty ground beef, enchilada sauce, and cheese-filled tortellini are baked together with gooey melted cheese for the ultimate family-friendly comfort dinner.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Tex-Mex
Servings 6 servings
Calories 560 kcal
- 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
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.
Calories: 560kcalCarbohydrates: 38gProtein: 28gFat: 33gSodium: 850mgFiber: 4gSugar: 6g
Keyword cheesy beef enchilada pasta, skillet dinner, tortellini enchiladas, quick weeknight meal, one pan dinner