Cheesy Beef Enchilada Tortellini

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Cheesy Beef Enchilada Tortellini

There’s something magical about combining comfort foods from different cuisines, and that’s exactly what led me to create this Cheesy Beef Enchilada Tortellini. Like so many of you, I have busy weeknights where the idea of whipping up a homemade, crowd-pleasing dinner feels almost impossible. One night, standing in front of my pantry with a bag of tortellini in one hand and a can of enchilada sauce in the other, inspiration struck — and I’m so glad it did.

The first time I made this, it was a hit. My kids immediately asked for seconds (and thirds!), and even my husband, who tends to be skeptical about anything that veers from classic pasta, couldn’t stop raving about it. The cheese-filled tortellini pairs beautifully with the bold, savory beef enchilada sauce, creating a rich and satisfying meal that feels like a warm hug after a long day.

What I love most about this recipe is how quick and foolproof it is. With just a few simple ingredients and hardly any prep, you have a dinner that looks and tastes like you spent all afternoon on it. Plus, it’s incredibly versatile — you can tweak the spices, swap in ground turkey, or add some beans and corn for extra heartiness.

This dish has become one of our go-to comfort meals, perfect for those evenings when you need something delicious on the table fast. It’s cozy, cheesy, and packed with flavor — everything you want in a family dinner. I promise once you try it, it will find a permanent spot in your weekly rotation!

Questions I Often Get Asked About This Recipe

Can I use frozen tortellini instead of refrigerated?
Yes! Frozen tortellini works perfectly. Just adjust the cooking time according to the package directions.

Is this dish spicy?
It’s more savory than spicy. If you prefer a little heat, feel free to use a spicy enchilada sauce or add diced jalapeños.

Can I make this ahead of time?
Absolutely. Prepare the dish, let it cool, and store it in the fridge for up to two days. Reheat gently on the stove or in the microwave.

What kind of beef works best?
I recommend lean ground beef (85/15 or 90/10) so the dish isn’t too greasy but still has great flavor.

Can I freeze leftovers?
You can! Store portions in airtight containers for up to three months. Thaw in the fridge overnight and reheat before serving.

What You Need to Make Cheesy Beef Enchilada Tortellini

Ingredients:

1 pound ground beef

1 small onion, finely diced

2 cloves garlic, minced

1 (15-ounce) can red enchilada sauce

1 (9-ounce) package refrigerated cheese tortellini

1 cup shredded Mexican cheese blend (or cheddar)

1 tablespoon olive oil

Salt and pepper, to taste

Fresh cilantro or parsley, chopped, for garnish

Special Tools:

Large skillet or sauté pan

Wooden spoon or spatula

Measuring cups and spoons

How to Make Cheesy Beef Enchilada Tortellini

Cook the Beef: In a large skillet over medium heat, add the olive oil. Sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Brown the Beef: Add the ground beef to the skillet, breaking it up with a wooden spoon. Season with salt and pepper. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat.

Add the Sauce: Pour in the enchilada sauce and stir to combine. Reduce heat to low and let it simmer gently while you prepare the tortellini.

Cook the Tortellini: Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions. Drain well.

Combine: Add the cooked tortellini directly into the beef and enchilada sauce mixture. Gently stir to coat the pasta.

Add Cheese: Sprinkle the shredded cheese over the top. Cover the skillet with a lid and let it sit for 2-3 minutes until the cheese melts beautifully.

Garnish and Serve: Sprinkle with freshly chopped cilantro or parsley before serving. Enjoy warm!

Tips for Making the Best Cheesy Beef Enchilada Tortellini

Customize the Cheese: While a Mexican blend works perfectly, you can try Monterey Jack, Pepper Jack for heat, or even mozzarella for extra meltiness.

Add Veggies: Sneak in some nutrition by adding corn, black beans, or diced bell peppers.

Make It Spicier: Mix in some crushed red pepper flakes, or use a medium or hot enchilada sauce to kick up the heat.

Swap the Protein: Ground turkey or ground chicken are great lighter alternatives to beef.

Save on Dishes: If your skillet is large enough, you can cook the tortellini right in the sauce by adding a bit of extra water and simmering until tender!

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “My family loved this! It was so easy to make and tasted like something from a restaurant. Definitely going in the weekly meal rotation.” — Sarah M.

⭐️⭐️⭐️⭐️ “Really good! I added some black beans and corn as suggested and it turned out hearty and delicious. Next time, I might try a spicy sauce for a little more kick.” — Jenna L.

⭐️⭐️⭐️⭐️⭐️ “Perfect for busy weeknights! The kids devoured it, and there were hardly any leftovers. Thanks for such a great recipe!” — Amanda T.

⭐️⭐️⭐️⭐️ “I liked it, but I wish the cheese was a little gooier. Next time, I’ll use extra cheese or maybe some mozzarella too.” — Chris W.

⭐️⭐️⭐️⭐️⭐️ “Fast, easy, and packed with flavor. What more could you want? This will be a regular in our house from now on.” — Emily R.

Printable Recipe

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