Cheesy Beef Enchilada Tortellini: Comfort Food with a Twist

When you can’t decide between pasta night and Tex-Mex, this Cheesy Beef Enchilada Tortellini is your answer. It fuses hearty, seasoned beef, a creamy enchilada-style sauce, and tender cheese-filled tortellini into a one-pan wonder. It’s indulgent yet straightforward, perfect for weeknights or when you want a comforting dish faster than lasagna.

Ingredients You’ll Need

• 1 lb (about 450 g) ground beef
• 1 (9-oz) package refrigerated cheese tortellini
• 1 (10-oz) can red enchilada sauce
• ½ cup cream cheese, cut into pieces
• 1 cup shredded mozzarella
• ½ medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt & pepper, to taste
• Fresh cilantro, chopped (optional garnish)

How to Make It

1. Sauté onion & garlic
   In a large skillet over medium heat, cook diced onion until translucent (3–4 minutes). Add minced garlic and cook another 30 seconds until fragrant.
2. Brown the beef
   Add the ground beef, seasoning with salt, pepper, chili powder, and cumin. Break it into bits and cook until no longer pink. Drain excess fat if needed.
3. Simmer with enchilada sauce
   Pour in the red enchilada sauce and stir to combine with the beef. Let it simmer for 3 to 5 minutes so flavors meld and the mixture gets a bit thicker.
4. Incorporate cream cheese
   Drop in the pieces of cream cheese and stir until it melts completely into the sauce, creating a creamy texture.
5. Add tortellini
   Gently fold in the refrigerated cheese tortellini, making sure each piece is coated with the sauce. Cook on medium-low for 5–7 minutes, stirring occasionally, until the pasta is tender.
6. Top with mozzarella
   Sprinkle the shredded mozzarella over the top, cover the skillet, and let it melt (2–3 minutes). If you like some browning, you can briefly broil under a watchful eye until golden.
7. Garnish & serve
   Scatter chopped cilantro on top if desired. Serve hot, ideally with a side salad or tortilla chips.

Tips & Variations

• Use leaner beef or turkey for a lighter version.
• Make it spicier by adding jalapeños, a dash of hot sauce, or extra chili powder.
• Swap cheeses—pepper jack or sharp cheddar can give a different flavor twist.
• Skip meat for vegetarian version by using sautéed mushrooms, lentils, or beans.
• Make ahead & reheat: Prepare sauce and beef in advance; add tortellini and cheese just before reheating and serving.
• Freeze the sauce (without pasta): Keeps well; cook tortellini fresh when ready to serve so it doesn’t get soggy.

Estimated Timing & Yield

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: About 35 minutes
• Servings: 4
• Calories (estimate): ~550 per serving (varies by ingredients used)

FAQ (Frequently Asked Questions)

Can I use spinach or vegetable tortellini instead?
Yes. Just choose your preferred variant. Cooking time may vary slightly, so watch the tenderness closely.

What if I don’t have cream cheese?
You can substitute with a blend of sour cream and a little heavy cream—or a full-fat ricotta mixture—to maintain creaminess.

Is this dish gluten-free?
It can be if you use gluten-free tortellini and ensure that your enchilada sauce and other ingredients are certified gluten-free.

How do I prevent the sauce from being too runny?
Simmer the beef and sauce long enough to reduce excess moisture before adding the cream cheese and pasta. Also, avoid over-thinning the sauce.

Can I double this recipe?
Yes, you can double or scale it up. Use a larger skillet or pot to ensure everything heats evenly and has room to blend.

How do I reheat leftovers without drying out the pasta?
Add a splash of milk, cream, or broth when reheating in the microwave or on the stovetop to restore creaminess.