Cheesy Beef Enchilada Tortellini Recipe
Introduction
Cheesy Beef Enchilada Tortellini combines the comforting creaminess of cheese-filled pasta with bold, savory Mexican flavors. This quick and satisfying skillet dish is perfect for busy weeknights when you want something hearty and delicious.
Ingredients
- 1 lb ground beef
- 1 (9 oz) package refrigerated cheese tortellini
- 1 (10 oz) can red enchilada sauce
- ½ cup cream cheese
- 1 cup shredded mozzarella cheese
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions
- Step 1: In a large skillet over medium heat, sauté the diced onion until translucent, about 3 to 4 minutes. Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
- Step 2: Add the ground beef to the skillet. Season with salt, pepper, chili powder, and ground cumin. Cook, breaking up the beef with a spatula, until browned, about 5 to 7 minutes. Drain any excess fat.
- Step 3: Pour in the red enchilada sauce and stir to combine. Bring the mixture to a gentle simmer and let it cook for 3 to 5 minutes to meld the flavors.
- Step 4: Break the cream cheese into chunks and stir it into the skillet until fully melted and creamy, about 2 minutes.
- Step 5: Gently fold in the cheese tortellini, making sure each piece is coated with the sauce. Cook on medium-low heat for 5 to 7 minutes until the tortellini is heated through and tender, stirring occasionally.
- Step 6: Sprinkle shredded mozzarella cheese evenly over the top. Cover the skillet and cook for 2 to 3 minutes until the cheese melts. For a bubbly, golden crust, broil the skillet for 1 to 2 minutes—watch carefully to prevent burning.
- Step 7: Garnish with fresh cilantro if desired and serve hot.
Tips & Variations
- Adjust the chili powder and enchilada sauce to control the spice level according to your preference.
- For a vegetarian version, substitute ground beef with sautéed mushrooms or lentils.
- Add diced jalapeños or hot sauce for an extra kick.
- Top with avocado slices or a dollop of sour cream to add a creamy finish.
- Use different cheeses like cheddar or Monterey Jack for varied flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat, adding a splash of water or broth if the sauce has thickened. Avoid microwaving for long periods to prevent the tortellini from becoming dry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Cheesy Beef Enchilada Tortellini ahead of time?
Yes, you can prepare the dish ahead and refrigerate it. Add the mozzarella cheese just before reheating or baking to get a fresh melted topping.
Is this dish gluten-free?
It can be gluten-free if you use gluten-free cheese tortellini. Always check the package to ensure it meets your dietary requirements.
PrintCheesy Beef Enchilada Tortellini Recipe
Cheesy Beef Enchilada Tortellini is a comforting and flavorful one-pan dish combining seasoned ground beef, tender cheese tortellini, rich enchilada sauce, and creamy cheeses. This easy-to-make skillet meal brings together the bold, savory tastes of Mexican cuisine with Italian-inspired pasta for a quick and satisfying dinner that your whole family will love.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 (9 oz) package refrigerated cheese tortellini
- 1 (10 oz) can red enchilada sauce
- ½ cup cream cheese
- 1 cup shredded mozzarella cheese
Vegetables and Aromatics
- ½ medium onion, diced
- 2 cloves garlic, minced
Spices and Seasonings
- 1 tsp chili powder
- ½ tsp ground cumin
- Salt and pepper to taste
Optional Garnish
- Fresh cilantro (optional, for garnish)
Instructions
- Sauté the Onions and Garlic: Heat a large skillet over medium heat with a drizzle of olive oil. Add the diced onion and cook for 3 to 4 minutes until translucent and fragrant. Add minced garlic and sauté for 30 seconds, stirring frequently to avoid burning.
- Brown the Ground Beef: Add the ground beef to the skillet, breaking it apart with a spatula. Season with salt, pepper, chili powder, and ground cumin. Cook on medium-high heat for 5 to 7 minutes until fully browned. Drain any excess fat from the skillet.
- Simmer with Enchilada Sauce: Pour in the red enchilada sauce and stir well to combine. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes so the flavors meld together.
- Incorporate Cream Cheese: Add cream cheese in chunks to the skillet. Stir constantly until the cream cheese melts and fully blends into a creamy sauce, about 2 minutes.
- Add Tortellini: Gently fold refrigerated cheese tortellini into the beef and sauce mixture. Cook over medium-low heat for 5 to 7 minutes, stirring occasionally, until the tortellini are heated through and tender.
- Melt the Mozzarella Cheese: Sprinkle shredded mozzarella cheese evenly over the skillet. Cover and cook for 2 to 3 minutes until the cheese is melted and bubbly. For a golden crust, broil for 1 to 2 minutes, watching closely to avoid burning.
- Garnish and Serve: Garnish with fresh cilantro if desired. Serve hot and enjoy your creamy, cheesy, and flavorful Cheesy Beef Enchilada Tortellini.
Notes
- For a spicier kick, add more chili powder or diced jalapeños to taste.
- This dish can be prepared ahead of time and assembled fresh or baked later with the mozzarella added before baking.
- Leftovers can be stored in the refrigerator for up to three days and reheated gently.
- Use ground turkey or chicken as a leaner protein option.
- Vegetarian version can be made by replacing beef with sautéed mushrooms or black beans.
- For gluten-free versions, use gluten-free tortellini.
Keywords: beef enchilada tortellini, cheesy tortellini recipe, quick dinner skillet, Mexican pasta dish, creamy enchilada pasta
