Cheesy Beef Enchilada Tortellini Skillet Recipe

There's nothing quite like the comforting smell of melted cheese and savory beef wafting through the kitchen on a weeknight. This Cheesy Beef Enchilada Tortellini Skillet brings together the hearty flavors of a beef enchilada and the rich, cheesy goodness of tortellini in one irresistible one-pan meal.

I first whipped this up when I was trying to clean out the fridge and discovered ground beef, a half-used jar of enchilada sauce, and a forgotten bag of cheese tortellini. What started as a happy accident quickly turned into a repeat favorite, and now it's one of my go-to dinners when time is short and bellies are hungry.

It checks all the boxes: quick, satisfying, family-friendly, and oh-so-cheesy. Let me show you why this dish deserves a regular spot in your dinner rotation.

Why You'll Love This Cheesy Beef Enchilada Tortellini Skillet

Prepare to fall hard for this skillet wonder. It’s got everything you need for a fast, flavorful dinner—with minimal cleanup, to boot.

First, this dish is lightning-fast. From stovetop to table in under 30 minutes, it's perfect for those nights when everyone is starving and patience is running low.

Second, the flavor combination is out of this world. Imagine tender cheese-stuffed tortellini swimming in a zesty, smoky enchilada sauce, all tied together with seasoned ground beef and a gooey layer of melted cheese.

Third, cleanup is a breeze. This is a true one-pan recipe, which means less time at the sink and more time relaxing after dinner.

Finally, it’s endlessly adaptable. Whether you're sneaking in extra veggies, using up pantry staples, or adjusting the spice level to suit picky eaters, this skillet is as flexible as it is flavorful.

Ready to dive in? Let’s talk about what you’ll need to bring this cheesy magic to life.

Ingredients Notes

The beauty of this dish lies in its use of simple, accessible ingredients that come together to make something truly special. Here's a closer look at the stars of the show:

Ground beef is the hearty base of this skillet meal. I like using 85/15 for a balance of flavor and juiciness without too much grease. You can also substitute ground turkey or chicken if you prefer something lighter.

Enchilada sauce is where most of the flavor comes from, so don’t skimp! I usually go for a medium red enchilada sauce, but feel free to use mild or hot depending on your preference. Homemade or store-bought both work beautifully.

Refrigerated cheese tortellini cooks up quickly and adds a creamy, cheesy bite to every forkful. Frozen tortellini can be used in a pinch, but may need a few extra minutes of cooking time.

Shredded cheese is what brings it all together. A Mexican blend melts wonderfully and adds extra depth, but sharp cheddar, Monterey Jack, or pepper jack would also be great choices depending on the flavor you’re going for.

To make this dish, you'll need a large nonstick or cast iron skillet with a lid. A wooden spoon or spatula will help break up the beef and stir everything together with ease.

How To Make This Cheesy Beef Enchilada Tortellini Skillet

Making this dish is easier than you might think. You’ll go from fridge to table in just a few simple steps.

Start by heating your skillet over medium-high heat. Add the ground beef and cook until it’s browned and crumbled, breaking it apart with your spoon as it cooks. This should take about 5-7 minutes. Drain any excess fat if necessary.

Next, pour in the enchilada sauce and bring it to a gentle simmer. Let the flavors meld together for 2-3 minutes, then stir in the cheese tortellini straight from the package. Make sure each piece is coated in that rich sauce.

Reduce the heat to medium, cover the skillet with a lid, and let the tortellini cook through for 6-8 minutes, stirring once or twice to prevent sticking. The tortellini should be tender and plump, and the sauce slightly thickened.

Sprinkle the shredded cheese evenly over the top. Cover the skillet again and let it sit for another 2-3 minutes, just until the cheese is melted and gooey.

Remove from heat and give everything a gentle stir to mix the melty cheese throughout. Serve hot, garnished with chopped cilantro, green onions, or a dollop of sour cream if desired.

In total, this dish takes about 25-30 minutes from start to finish, making it the perfect choice for busy weeknights when you still want something comforting and homemade.

Storage Options

If you have leftovers (and that’s a big if!), this dish stores beautifully. Let it cool completely before transferring to an airtight container.

Store in the refrigerator for up to 4 days. When reheating, you may want to add a splash of water or broth to loosen the sauce, as it can thicken up in the fridge.

For longer storage, you can freeze portions in individual containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating on the stovetop or in the microwave.

To reheat, microwave in 30-second intervals, stirring in between, until heated through. Or warm gently on the stovetop over medium heat, stirring often.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Here are a few easy ways to make it your own:

Swap the protein: Use ground turkey, chicken, or even plant-based crumbles to suit your preferences or dietary needs.

Add veggies: Stir in a can of black beans, corn, or diced bell peppers for added nutrition and flavor. Sautéed onions and zucchini also work great.

Change up the sauce: Try green enchilada sauce or even a creamy salsa verde for a twist on the original flavor profile.

Make it spicy: Add a chopped jalapeño to the beef, a dash of hot sauce, or use pepper jack cheese for a bit of kick.

Go vegetarian: Skip the meat and double up on beans or veggies. You’ll still get a hearty, satisfying meal thanks to the cheese tortellini.

No matter how you tweak it, this skillet meal is bound to please. Don’t be afraid to experiment and make it your own—just don’t forget the cheese!

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