Cheesy Beef Enchilada Tortellini
A one-pan comfort dish that blends Tex-Mex flavors with cheesy pasta goodness. Hearty beef, creamy enchilada sauce, and cheese-filled tortellini come together in under 40 minutes for a cozy family dinner.
Equipment
- large skillet
- wooden spoon or spatula
- knife and cutting board
- measuring cups & spoons
- broiler (optional for browning)
Ingredients
- 1 lb ground beef (about 450 g)
- 9 oz refrigerated cheese tortellini
- 10 oz can red enchilada sauce
- 0.5 cup cream cheese, cut into pieces
- 1 cup shredded mozzarella
- 0.5 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 0.5 tsp ground cumin
- salt & pepper, to taste
- fresh cilantro, chopped (optional garnish)
Instructions
- In a large skillet over medium heat, cook the diced onion until translucent (3–4 minutes). Add minced garlic and cook another 30 seconds until fragrant.
- Add the ground beef, seasoning with salt, pepper, chili powder, and cumin. Cook until no longer pink, breaking it up with a spoon. Drain excess fat if needed.
- Pour in the red enchilada sauce and stir to combine with the beef. Let simmer for 3–5 minutes to thicken slightly.
- Add cream cheese pieces and stir until melted, forming a creamy sauce.
- Gently fold in the cheese tortellini, coating evenly. Cook on medium-low 5–7 minutes until pasta is tender.
- Sprinkle shredded mozzarella on top. Cover skillet and let melt (2–3 minutes) or broil briefly until golden.
- Garnish with chopped cilantro if desired. Serve hot with salad or tortilla chips.
Notes
Make it your own: swap beef with turkey or mushrooms, use pepper jack for spice, or add jalapeños for extra kick. For best results, cook tortellini just before serving. Leftovers reheat well with a splash of cream or broth.