Go Back

Cheesy Beef Enchilada Tortellini

Cheesy beef enchilada tortellini is an easy Tex-Mex pasta skillet with cheese tortellini simmered in a bold red enchilada sauce. Ground beef and Rotel create a hearty sauce, then melty Mexican cheese pools over the top for a saucy, skillet-ready dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Beef Enchilada Tortellini
  • 1 lb ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1.5 tsp cumin
  • 1 tsp chili powder
  • 1 Salt and pepper to taste
  • 1 can (19 oz) red enchilada sauce
  • 1 cup beef broth
  • 1 can (10 oz) Rotel tomatoes
  • 20 oz refrigerated cheese tortellini
  • 1.5 cups shredded Mexican cheese blend
  • 1 Cilantro and jalapeños for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef and build the sauce
  1. Heat a large deep skillet over medium-high heat and brown the ground beef with the diced onion. Cook until the beef is browned, then drain excess fat.
  2. Add the minced garlic, cumin, chili powder, and salt and pepper to the skillet. Cook for 30 seconds to 1 minute until fragrant.
  3. Pour in the red enchilada sauce, beef broth, and Rotel tomatoes. Bring to a boil, stirring to combine.
Cook the tortellini and melt the cheese
  1. Add the refrigerated cheese tortellini to the boiling sauce and cook according to package directions, about 5–7 minutes, stirring occasionally. Keep the sauce at a steady simmer until tender.
  2. Sprinkle the shredded Mexican cheese blend over the top. Cover the skillet and heat for 2 minutes until melted and bubbling.
Serve
  1. Garnish with cilantro and jalapeños. Serve directly from the skillet while hot.

Notes

For thicker, more clingy sauce, keep the skillet at a gentle simmer while the tortellini cooks and stir once or twice to prevent sticking. Refrigerate leftovers up to 3 days; freezer: no (tortellini texture changes). To make it lighter, use reduced-fat Mexican cheese blend or swap to whole-wheat cheese tortellini for a slightly higher fiber option.