Can I use frozen tortellini instead of refrigerated?

Yes, frozen cheese tortellini works in this recipe. Add it directly from frozen and increase the covered cook time by 2 to 3 minutes. Check for doneness by tasting a piece before removing from heat.

My cheesy beef enchilada tortellini turned out too thick - how do I fix it?

Stir in beef broth one tablespoon at a time over low heat until you reach your preferred consistency. This is very common if the dish sat for a few minutes before serving, since the pasta continues absorbing liquid.

How do I make this dish spicier?

Add a pinch of cayenne pepper to the sauce in Step 3, stir in a handful of sliced pickled jalapeños, or choose a hot variety of enchilada sauce. All three methods work well and are easy to customize to your heat preference.

Easy Cheesy Beef Enchilada Tortellini - A Bold One-Pot Family Dinner Everyone Will Love

Name: Cheesy Beef Enchilada Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 lb ground beef (85/15 recommended); 1 medium onion, diced; 2 cloves garlic, minced; 1 packet (1 oz) taco seasoning; 1 can (10 oz) red enchilada sauce; 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; 1/2 cup sour cream; Fresh cilantro, chopped, for garnish

Cheesy Beef Enchilada Tortellini

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This Cheesy Beef Enchilada Tortellini combines the rich flavors of beef enchiladas with cheesy tortellini pasta for a bold, satisfying one-pot meal ready in just 30 minutes.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Mexican-American

Ingredients

Scale

1 lb ground beef (85/15 recommended)
1 medium onion, diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning
1 can (10 oz) red enchilada sauce
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
1/2 cup sour cream
Fresh cilantro, chopped, for garnish

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Instructions

Heat a large deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking apart with a wooden spoon, until fully browned with no pink remaining, about 5 to 7 minutes. Drain excess fat carefully and return pan to heat.
Add diced onion to the skillet and cook until softened and translucent, about 3 to 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Do not let garlic burn.
Stir in taco seasoning, enchilada sauce, drained green chiles, and beef broth. Scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer over medium heat.
Add refrigerated cheese tortellini directly to the simmering sauce. Stir to coat, cover with a lid, and cook for 7 to 9 minutes, stirring once halfway through, until tortellini is tender but still slightly firm. Do not overcook.
Remove skillet from heat. Stir in shredded Mexican cheese and sour cream until fully melted and creamy. Add a splash of beef broth if the sauce is too thick.
Taste and adjust seasoning. Top with fresh chopped cilantro and serve immediately.

Notes

Substitute ground turkey or chicken for a lighter version – add a small drizzle of olive oil when browning to prevent dryness.
Always shred cheese fresh from a block for the best melt. Pre-shredded cheese contains anti-caking agents that make sauces grainy.
For extra heat, add a pinch of cayenne in Step 3 or use hot enchilada sauce.
Frozen tortellini works too – add directly from frozen and increase covered cook time by 2 to 3 minutes.

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 420 kcal
Sugar: 5 g
Sodium: 890 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 85 mg

Find it online: https://www.benefitiany.com/cheesy-beef-enchilada-tortellini/