Cheesy Beef Enchilada Tortellini Skillet Recipe

There's something irresistibly comforting about the rich, savory aroma of cheesy beef enchiladas drifting through your kitchen—especially when it’s paired with pillowy tortellini in one easy skillet meal. This Cheesy Beef Enchilada Tortellini Skillet brings all your Tex-Mex favorites together in a fun, pasta-packed twist the whole family will love.

this Recipe

I first threw this dish together on a night when tacos felt too basic, and spaghetti felt too bland. One skillet, a package of tortellini, and a craving for something cheesy led me to this brilliant mash-up—and now it’s one of our most frequent dinner rotations. It's quick, hearty, and tastes like comfort in every bite.

Let’s dive into why you’ll want to keep this recipe on repeat.

Why You'll Love This Cheesy Beef Enchilada Tortellini Skillet

Get ready to fall in love with a recipe that delivers big flavor with minimal effort. This Cheesy Beef Enchilada Tortellini Skillet hits all the marks for a busy home cook.

First, it’s incredibly quick to make. From start to finish, you’re looking at about 30 minutes. That includes browning the beef, simmering the sauce, and letting everything bubble together with that golden cheesy topping. Perfect for weeknights when time is tight.

This dish is also super easy. You don’t need to juggle a bunch of pots and pans—just one trusty skillet. Cleanup is a breeze, which is always a bonus after a long day.

On the budget-friendly front, this recipe is a winner. With basic pantry ingredients like canned enchilada sauce, ground beef, and frozen or refrigerated tortellini, you can feed a family of four without a trip to a specialty store.

And let’s not forget how adaptable it is. Whether you prefer ground turkey, like things spicier, or want to sneak in extra veggies, this dish is built to flex. It’s also a great way to use up leftovers—swap in cooked chicken or shredded beef and you’re good to go.

Once you try it, you’ll wonder how you ever lived without this cheesy, comforting fusion of pasta and enchiladas.

Ingredients Notes

This Cheesy Beef Enchilada Tortellini Skillet works its magic thanks to a few humble ingredients coming together in a delicious, unexpected way.

Ground beef is the heart of this recipe. I recommend using 85/15 lean ground beef—it provides just enough fat for flavor without making the dish greasy. If you prefer a leaner cut or want to reduce fat, you can easily swap in ground turkey or even cooked lentils for a vegetarian version.

Cheese tortellini adds a soft, cheesy bite that plays perfectly against the bold enchilada sauce. You can use either refrigerated or frozen tortellini here; just adjust cooking times slightly if using frozen. The cheese inside the pasta melts into the sauce as it cooks, adding an extra layer of richness.

Red enchilada sauce brings that signature smoky, chili-forward flavor. You can use canned for convenience, or homemade if you have the time. I usually go with medium heat for a good balance, but mild or hot will work based on your preference.

Shredded cheese, typically a Mexican blend or cheddar, is the finishing touch. Once sprinkled over the skillet and melted, it forms a gooey, golden blanket that ties everything together. Don’t skimp on this part—it’s what gives this dish its irresistible cheesy top layer.

You’ll need a large oven-safe skillet or sauté pan to make this recipe work best. Something with a lid is ideal, but foil will work in a pinch if you’re transferring it to the oven to finish melting the cheese.

How To Make This Cheesy Beef Enchilada Tortellini Skillet

Making this skillet dinner is straightforward and stress-free, even on your busiest evenings. Here’s how it all comes together.

Start by heating a drizzle of oil in your large skillet over medium-high heat. Once hot, add your ground beef, breaking it up with a spatula as it cooks. Brown it thoroughly, about 6 to 8 minutes, until no pink remains. Drain any excess grease if necessary to keep the dish from becoming too oily.

Next, stir in your favorite red enchilada sauce directly into the beef. Mix well so the meat gets fully coated in that bold, zesty flavor. Let it simmer for a couple of minutes to let the flavors marry. This is when your kitchen will really start to smell amazing.

Add in your uncooked tortellini and about ½ cup of water or beef broth. Stir everything together and bring it to a gentle simmer. Cover the skillet and let the tortellini cook according to the package instructions, usually around 7 to 9 minutes. Stir occasionally to prevent sticking and ensure even cooking.

Once the tortellini is tender and the sauce has thickened slightly, remove the lid. Sprinkle a generous handful of shredded cheese across the top. Reduce the heat to low and cover again just until the cheese is fully melted and bubbling. If your skillet is oven-safe, you can pop it under the broiler for 2 to 3 minutes for an extra bubbly, browned finish.

The whole process takes just about 30 minutes, start to finish. You’ll be rewarded with a one-pan wonder that’s cheesy, hearty, and full of bold, Tex-Mex flavor.

Storage Options

This skillet meal stores beautifully, making it a great option for meal prep or leftovers. Let the dish cool to room temperature before storing.

For the fridge, transfer any leftovers to an airtight container. It will keep well for up to 4 days. The sauce may thicken slightly, but the flavors deepen over time, making for even tastier reheats.

If you’d like to freeze it, portion individual servings into freezer-safe containers. It can be stored frozen for up to 2 months. Let it thaw overnight in the fridge before reheating.

To reheat, simply warm portions in the microwave for 1 to 2 minutes, stirring halfway through. You can also reheat it on the stovetop with a splash of broth or water to loosen up the sauce if needed.

Variations and Substitutions

One of the best parts about this Cheesy Beef Enchilada Tortellini Skillet is how customizable it is. You can tweak it to suit your taste, diet, or pantry situation.

For a vegetarian version, skip the ground beef and add a can of drained black beans or some sautéed mushrooms instead. Both options bring texture and heartiness without meat.

If you’re looking for a lighter protein, ground turkey or ground chicken are excellent stand-ins. They soak up the enchilada flavor beautifully while trimming the fat content slightly.

Want to spice it up? Add diced jalapeños while browning the beef, or use a hot enchilada sauce. A pinch of cayenne or chipotle powder also adds a smoky heat without overpowering the dish.

To sneak in some veggies, stir in a handful of frozen corn, chopped bell peppers, or spinach when you add the tortellini. These mix in easily and boost the nutrition without changing the flavor profile too much.

You can also experiment with different types of pasta. If you don’t have tortellini, small pasta shapes like rotini or elbow macaroni will still work—just pre-cook them before adding to the skillet since they won't cook the same way in the sauce.

No matter how you choose to make it your own, this skillet meal is a guaranteed crowd-pleaser. Don’t be afraid to mix things up and find your perfect combo!

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