Cheesy Beef Enchilada Tortellini

Cheesy Beef Enchilada Tortellini is one of those recipes that hits every craving at once – bold Mexican flavors, melty cheese, and hearty pasta all in a single pot. The first time I made this on a busy Tuesday night, I could not believe how quickly it all came together. It has been in my regular dinner rotation ever since.

I still remember standing at the stove, watching that rich red enchilada sauce bubble up around the seasoned beef and thinking, “This smells exactly like my favorite Mexican restaurant.” That is the beauty of this cheesy beef enchilada tortellini. It takes everything you love about classic beef enchiladas – smoky sauce, bold seasoning, stretchy melted cheese – and wraps it around pillowy cheese tortellini in one pan. My kids ask for it almost every week, and I love that it comes together start to finish in just 30 minutes with minimal cleanup.

Everything You Need to Make This One-Pot Cheesy Beef Enchilada Tortellini

Making this recipe has taught me a few things about which ingredients truly make a difference. I always use a red enchilada sauce that I genuinely enjoy straight from the can – if it tastes good on its own, it will taste great in the dish. Pro tip: buy a block of Mexican cheese and shred it yourself. Pre-shredded cheese has anti-caking coatings that prevent smooth melting, and freshly shredded cheese gives you that stretchy, restaurant-quality pull.

• 1 lb ground beef (85/15 is my preference – enough fat for flavor without being greasy)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning
• 1 can (10 oz) red enchilada sauce (use a brand you love – it is the backbone of this dish)
• 1 can (4 oz) diced green chiles, drained
• 1 cup beef broth
• 1 package (9 oz) refrigerated cheese tortellini
• 1 cup shredded Mexican cheese blend, freshly shredded for best results
• 1/2 cup sour cream
• Fresh cilantro, chopped, for garnish

Note: Ground turkey or chicken works as a substitute if you prefer a lighter version of this cheesy beef enchilada tortellini. Add a small drizzle of olive oil when browning to keep leaner meats from drying out.

Step-by-Step Guide to Making Cheesy Beef Enchilada Tortellini

I recommend reading through all the steps once before you start cooking – this dish moves quickly after the beef is browned. I prefer a deep 12-inch skillet or a Dutch oven so there is plenty of room for the tortellini to cook evenly without crowding.

Step 1: Place your skillet over medium-high heat. Add the ground beef and cook, breaking it into crumbles with a wooden spoon, until no pink remains and the beef is well-browned – about 5 to 7 minutes. You want some color on the meat, not just gray. Carefully drain off excess fat and return the pan to the heat.

Step 2: Add the diced onion to the skillet and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes. Add the minced garlic and stir for 1 minute until fragrant. Watch the garlic carefully – it can go from golden to burnt very quickly, and burnt garlic will make the whole dish bitter.

Step 3: Stir in the taco seasoning, enchilada sauce, drained green chiles, and beef broth. Use your spoon to scrape up any browned bits stuck to the bottom of the pan – that is concentrated flavor you do not want to leave behind. Bring the mixture to a gentle simmer over medium heat.

Step 4: Add the refrigerated cheese tortellini directly into the simmering sauce. Stir to coat, then cover the skillet with a lid. Cook for 7 to 9 minutes, lifting the lid to stir once halfway through. The tortellini is ready when it is tender but still has a slight firmness when you bite into it. Do not walk away during this step – overcooked tortellini becomes soft and loses its shape. If the sauce looks like it is reducing too fast, turn the heat down slightly and add a small splash of broth.

Step 5: Remove the skillet from heat entirely before adding the dairy. Stir in the shredded Mexican cheese and sour cream until fully melted and the sauce is smooth and creamy. Adding these off the heat prevents the sour cream from breaking or curdling. If the finished dish feels too thick, stir in a splash of beef broth one tablespoon at a time.

Step 6: Taste and adjust seasoning if needed. Scatter fresh chopped cilantro over the top and serve immediately while the cheese is hot.

What to Serve Alongside Your Cheesy Beef Enchilada Tortellini

The bold, smoky flavors in this dish pair well with sides that either complement the Mexican profile or balance the richness. Here are the best sides for cheesy beef enchilada tortellini that my family loves most:

Mexican Rice: Fluffy, tomato-seasoned Mexican rice is a natural companion. It soaks up any extra sauce and keeps the meal feeling cohesive without competing with the main dish.

Refried Beans: Creamy refried beans add extra protein and a smooth, earthy contrast to the cheesy, saucy tortellini. They round out the plate and make the meal more filling.

Tortilla Chips: A simple basket of crispy chips on the side is great for scooping and dipping into the sauce. The crunch is a welcome texture contrast to the soft pasta.

Simple Lime Slaw: A light cabbage slaw dressed with lime juice and a little honey cuts right through the richness and adds a fresh, bright element to each bite.

More Easy One-Pot Dinners the Whole Family Will Love

If this cheesy beef enchilada tortellini hit the spot, there are plenty of other bold, comforting dinners worth adding to the weekly rotation. For another Mexican-inspired favorite, the Crock Pot Green Enchilada Chicken Soup is a warm, saucy crowd-pleaser that comes together with almost no effort, and the Queso Chicken Enchiladas Bake is perfect when that cheesy, saucy craving hits again.

Fans of hearty one-pot pasta nights will also love the Creamy Paprika Steak Shells for a rich and smoky twist, or the One Pot Creamy Tomato Beef Pasta for a simple weeknight win that uses many of the same pantry staples. Both pair great with a side of tortilla chips or crusty bread to soak up every last bit of sauce.

How to Store and Reheat Cheesy Beef Enchilada Tortellini

Leftovers store really well, making this cheesy beef enchilada tortellini a smart choice for meal prep. Let the dish cool to room temperature before transferring it to an airtight container. It keeps in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

When reheating, I recommend adding a splash of beef broth – about 2 to 3 tablespoons per serving – before warming it up. The tortellini absorbs liquid as it sits and the sauce can become thick and sticky. Reheat on the stovetop over medium-low heat, stirring gently, or microwave in 60-second intervals, stirring between each, until heated through.

Pro tip: This dish actually tastes even better the next day once the flavors have had time to meld together overnight in the fridge.

Your Questions About Cheesy Beef Enchilada Tortellini Answered

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