Name: Beef Enchilada Tortellini Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 (10 oz) can red enchilada sauce; 1/2 cup sour cream; 1/2 cup cream cheese, softened; 1 (14 oz) can diced tomatoes with green chilies, undrained; 1/2 cup shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 1 (20 oz) package refrigerated cheese tortellini; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; Salt and pepper to taste; Fresh cilantro and sliced green onions for garnish (optional)

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Creamy, cheesy, and bursting with bold flavor, this Beef Enchilada Tortellini Skillet is my go-to for when I want something comforting, hearty, and fast. It’s a delicious fusion of Tex-Mex spice and Italian pasta indulgence, all made in just one pan. With every bite, I get melty cheese, rich beef, and tender tortellini swimming in a creamy enchilada sauce. It’s the kind of weeknight dinner that never lets me down.

Beef Enchilada Tortellini Skillet

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 (10 oz) can red enchilada sauce

½ cup sour cream

½ cup cream cheese, softened

1 (14 oz) can diced tomatoes with green chilies, undrained

½ cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

1 (20 oz) package refrigerated cheese tortellini

1 tablespoon olive oil

1 teaspoon chili powder

½ teaspoon cumin

Salt and pepper to taste

Fresh cilantro and sliced green onions for garnish (optional)

Directions

I start by heating olive oil in a large skillet over medium heat. I sauté the diced onion for 2–3 minutes until it softens, then add the garlic and cook it for another 30 seconds.

Next, I add the ground beef and cook it through, breaking it apart as it browns. Once it's fully cooked, I drain off the excess fat and stir in the chili powder, cumin, salt, and pepper.

Then I pour in the enchilada sauce, diced tomatoes with green chilies, sour cream, and cream cheese. I stir everything together until the sauce is smooth and creamy.

I gently fold in the uncooked cheese tortellini, making sure it’s well coated in the sauce. I cover the skillet and let it simmer on low for about 8–10 minutes, stirring occasionally so nothing sticks, until the tortellini are tender.

To finish, I sprinkle the cheddar and Monterey Jack cheese over the top, cover the skillet again, and let the cheese melt for another 2–3 minutes.

I love adding some fresh cilantro and sliced green onions before serving to brighten it all up.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories per serving: 520 kcal

Variations

I sometimes swap the ground beef for ground turkey or shredded rotisserie chicken when I want a lighter option.

For extra heat, I stir in a few chopped jalapeños or a dash of hot sauce.

If I’m in the mood for more veggies, I add in a handful of spinach or some corn during the simmering step.

I’ve also tried using green enchilada sauce instead of red for a milder, tangy twist.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat in the microwave in 1-minute intervals, stirring between each, until hot. If the sauce thickens too much, I add a splash of milk or broth while reheating to loosen it up. I don’t recommend freezing this one because the tortellini tends to get mushy when thawed.

FAQs

What kind of tortellini should I use?

I use refrigerated cheese tortellini for this recipe. It cooks quickly and holds up well in the creamy sauce.

Can I make this dish ahead of time?

Yes, I often prepare the beef and sauce mixture ahead, then just add the tortellini and finish cooking when I’m ready to serve.

Is this recipe spicy?

It has a mild to moderate heat from the enchilada sauce and green chilies, but I find it very family-friendly. I can easily adjust the spice level with less chili powder or a milder sauce.

Can I use frozen tortellini?

Yes, but I usually thaw it first or add a few extra minutes to the simmering time to make sure it's fully cooked.

What can I serve with this?

I usually serve this with a simple side salad or some roasted veggies to balance out the richness. Garlic bread is also a great pairing if I’m leaning into comfort food mode.

Conclusion

This Beef Enchilada Tortellini Skillet is one of those magical one-pan meals that delivers big flavor with minimal effort. It’s perfect for busy nights when I want something cozy, creamy, and satisfying without spending hours in the kitchen. Every time I make it, it disappears fast — and I’m always glad I kept it simple but bold.

📖 Recipe:

Beef Enchilada Tortellini Skillet

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Author: Cheryl
Total Time: 30 minutes
Yield: 6 servings
Diet: Halal

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Description

A creamy, cheesy one-skillet meal that combines Tex-Mex flavors with Italian cheese tortellini. This Beef Enchilada Tortellini Skillet is hearty, comforting, and perfect for busy weeknights.

Instructions

Heat olive oil in a large skillet over medium heat.
Add diced onion and sauté for 2–3 minutes until softened.
Stir in garlic and cook for another 30 seconds.
Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
Stir in chili powder, cumin, salt, and pepper.
Add enchilada sauce, diced tomatoes with green chilies, sour cream, and cream cheese. Stir until smooth and creamy.
Fold in the uncooked cheese tortellini and coat well with the sauce.
Cover and simmer on low for 8–10 minutes, stirring occasionally, until tortellini are tender.
Sprinkle cheddar and Monterey Jack cheese over the top. Cover and cook for 2–3 more minutes until melted.
Garnish with fresh cilantro and green onions if desired, then serve.