Cheesy Beef Enchilada Tortellini Skillet Recipe

There's something magical about the way cheesy, saucy dishes fill a home with warmth and irresistible aromas. This Cheesy Beef Enchilada Tortellini Skillet takes all the bold flavors of your favorite Tex-Mex enchiladas and transforms them into a one-pan pasta dish the whole family will crave.

I first whipped this up on a whim, blending leftover ground beef with tortellini from the fridge and a can of enchilada sauce I wasn’t sure how to use. One bite in, and we knew it was a keeper. Quick, easy, and packed with gooey cheese, it’s become a weeknight lifesaver around here.

Why You'll Love This Cheesy Beef Enchilada Tortellini Skillet

Get ready to fall hard for this comforting skillet dinner. Whether you're cooking for a busy family or just yourself, this dish checks all the boxes for convenience, taste, and satisfaction.

Fast and fuss-free. This meal comes together in under 30 minutes with minimal prep and cleanup. It’s perfect for those evenings when you want something hearty but don’t have the energy for a complicated recipe.

Seriously satisfying. With cheesy tortellini, seasoned ground beef, and a zesty enchilada sauce, each bite is a flavor explosion. It’s comfort food with a spicy, savory twist.

Kid-approved and family-friendly. Even picky eaters tend to love this mash-up of familiar flavors. The cheesy factor alone makes it a win with little ones.

Budget-friendly ingredients. Using pantry staples like canned enchilada sauce and frozen tortellini makes this meal super affordable without sacrificing flavor.

It’s the kind of recipe you can throw together on a whim, yet it feels like something special every time you serve it.

Ingredients Notes

This skillet dinner leans on everyday ingredients, but the way they come together makes it anything but ordinary. Each one plays a key role in making this dish comforting and crave-worthy.

Ground beef is the protein foundation here. I recommend using lean ground beef (around 85/15) so you get rich flavor without too much grease. If you prefer, you could swap in ground turkey or chicken, but beef gives it that classic enchilada feel.

Cheese tortellini may not be traditional in enchiladas, but it works brilliantly here. The soft, cheesy pasta soaks up the sauce beautifully, creating an irresistibly gooey bite. You can use fresh or frozen tortellini—just adjust the cooking time slightly if using frozen.

Enchilada sauce brings that smoky, chili-spiced punch. A medium or mild red enchilada sauce works best, depending on your spice preference. I like to use canned for convenience, but homemade is always welcome.

Shredded cheese is what brings it all together. I like a mix of cheddar and Monterey Jack for the perfect balance of sharpness and meltiness. Don’t skimp here—a generous blanket of cheese on top is part of what makes this dish so comforting.

For equipment, all you need is a large, oven-safe skillet with a lid or foil. If you don’t have an oven-safe skillet, you can transfer everything to a baking dish before broiling the cheese on top.

How To Make This Cheesy Beef Enchilada Tortellini Skillet

Putting this dish together is as easy as cooking the beef, simmering the sauce, and letting everything meld together into cheesy perfection.

Start by heating a large skillet over medium-high heat. Add a drizzle of oil and the ground beef, breaking it up as it cooks. Season with a little salt and pepper, and cook until browned and no longer pink. Drain excess grease if needed.

Next, stir in the enchilada sauce and a splash of water or broth to loosen it slightly. Let it come to a simmer, then stir in your cheese tortellini. If you're using frozen tortellini, add a few extra minutes to the simmering time to make sure they're fully cooked.

Once the tortellini are tender and the sauce has thickened slightly, sprinkle the top with a generous handful of shredded cheese. Cover the skillet with a lid or foil and reduce the heat to low. Let the cheese melt until bubbly and gooey.

For an extra golden, bubbly top, you can slide the skillet under the broiler for 2-3 minutes. Just keep an eye on it so it doesn’t burn—cheese goes from golden to scorched quickly!

In total, the dish takes about 25-30 minutes from start to finish. The result? A melty, saucy, slightly spicy pasta skillet that tastes like a cozy night in.

Storage Options

If you have leftovers (which is rare in our house!), this skillet stores and reheats beautifully.

Transfer any cooled leftovers to an airtight container and refrigerate for up to 3 days. The flavors continue to develop, making it even tastier the next day.

To freeze, portion the cooled dish into freezer-safe containers. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating.

For reheating, microwave single servings in 30-second intervals until heated through, stirring occasionally. If reheating a larger portion, warm it in a covered skillet over medium-low heat with a splash of water or broth to keep it moist.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are some fun ways to make it your own.

Swap the ground beef for ground turkey, shredded rotisserie chicken, or even black beans for a vegetarian twist. Each option brings its own unique flavor and texture.

Change up the pasta! If you don’t have tortellini, try mini ravioli, rotini, or elbow macaroni. Just be sure to cook them separately and stir them in, since they don’t cook the same way as tortellini.

Add extra veggies like diced bell peppers, corn, or spinach. Sauté them with the beef or stir them in with the sauce.

For a spicier version, use hot enchilada sauce or stir in a pinch of cayenne or a dash of hot sauce. Or, keep it mild for sensitive palates.

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