Description
This Cheesy Beef Enchilada Tortellini is a comforting one-skillet dinner that fuses bold Tex-Mex enchilada flavors with cheesy tortellini pasta. Perfect for weeknights, this easy beef tortellini bake is hearty, creamy, and packed with melty cheese in every bite.
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 cups red enchilada sauce
20 ounces cheese tortellini (refrigerated or pre-cooked if frozen)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro (optional)
Instructions
1. Heat olive oil in a large oven-safe skillet over medium heat.
2. Add diced onion and cook for 3 to 4 minutes until translucent.
3. Stir in minced garlic and cook for 30 seconds.
4. Add ground beef to the skillet and cook until browned, breaking it up as it cooks.
5. Drain excess grease if needed.
6. Stir in chili powder, cumin, salt, and black pepper.
7. Pour in red enchilada sauce and bring to a gentle simmer.
8. Add the cheese tortellini and stir to coat thoroughly.
9. Sprinkle cheddar and Monterey Jack cheese evenly over the top.
10. Cover skillet and reduce heat to low, melting cheese for 3 to 5 minutes (or broil until bubbly).
11. Garnish with chopped cilantro, if using, and serve hot.
Notes
This dish serves 4 to 6 and is great for leftovers.
Refrigerated tortellini works best for a quick cook time and rich texture.
To reheat, add a splash of water or sauce and microwave gently or warm on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 590
- Sugar: 5g
- Sodium: 1180mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg