Description
This Cheesy Beef Enchilada Tortellini Skillet is a delicious and easy one-pan meal combining flavorful ground beef, aromatic spices, tender cheese tortellini, and a rich enchilada sauce. Topped with melted cheddar and Monterey Jack cheese, it’s a comforting dish perfect for quick weeknight dinners that brings together the best of Tex-Mex and Italian-inspired flavors.
Ingredients
Scale
Meat & Vegetables
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Spices & Seasonings
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp paprika
- Salt and pepper, to taste
Liquids & Sauces
- 1 can (10 oz) red enchilada sauce
- ½ cup beef broth
Pasta & Cheese
- 1 package (9 oz) refrigerated cheese tortellini
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Garnish (Optional)
- Fresh cilantro or green onions
Instructions
- Cook Beef & Onion: In a large skillet over medium heat, brown the ground beef and diced onion until fully cooked. Drain any excess fat to keep the dish from being greasy.
- Add Garlic & Spices: Stir in the minced garlic, ground cumin, chili powder, paprika, salt, and pepper. Cook for about 1 minute until the spices are fragrant and well incorporated into the beef mixture.
- Pour in Sauce & Broth: Add the red enchilada sauce and beef broth to the skillet. Stir everything together and bring the mixture to a gentle simmer to blend the flavors and heat through.
- Add Tortellini: Stir in the refrigerated cheese tortellini. Cover the skillet and let it simmer for 8 to 10 minutes, stirring occasionally, until the pasta is tender and cooked through.
- Top with Cheese: Evenly sprinkle the shredded cheddar and Monterey Jack cheeses over the skillet. Cover again and cook for 2 to 3 minutes until the cheese melts and becomes bubbly.
- Garnish & Serve: Remove the skillet from heat and garnish with chopped fresh cilantro or green onions if desired. Serve hot straight from the skillet for a comforting and satisfying meal.
Notes
- Feel free to substitute ground turkey or chicken for the beef for a leaner option.
- If you prefer a spicier dish, add diced jalapeños or a pinch of cayenne pepper.
- Use fresh tortellini where possible for better texture and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- For a gluten-free version, use gluten-free tortellini and check that the enchilada sauce is gluten-free.
