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Cheesy Beef Enchilada Tortellini in a skillet topped with melted cheese and fresh cilantro

Cheesy Beef Enchilada Tortellini

A bold one-pan fusion dinner combining seasoned ground beef, cheese tortellini, and creamy red enchilada sauce topped with melted Mexican cheese. Ready in 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 10 oz red enchilada sauce 1 can
  • 4 oz diced green chiles 1 can
  • 1 cup beef broth low-sodium recommended
  • 19 oz refrigerated cheese tortellini
  • 1 cup shredded Mexican cheese blend divided
  • 0.5 cup sour cream full-fat recommended
  • fresh cilantro chopped, for garnish
  • salt and pepper to taste

Equipment

  • Large skillet or Dutch oven
  • Tight-fitting lid
  • Wooden spoon or spatula

Method
 

  1. Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the meat, until browned and no pink remains. Drain excess fat.
  2. Add the minced garlic and stir for 1 minute until fragrant.
  3. Pour in the enchilada sauce, diced green chiles, and beef broth. Stir to combine and bring to a gentle simmer over medium heat.
  4. Add the refrigerated cheese tortellini to the skillet. Cover tightly and cook for 7 to 10 minutes, stirring once halfway through, until the tortellini is tender. Taste one piece at 7 minutes to check doneness.
  5. Remove from heat. Stir in the sour cream and half the shredded cheese until melted and creamy. Sprinkle remaining cheese over the top, cover for 2 to 3 minutes to melt, garnish with fresh cilantro, and serve immediately.

Notes

For extra spice, add a pinch of cayenne in Step 2 or use a hot enchilada sauce. Ground turkey or chicken can replace the beef. Leftovers keep refrigerated for up to 3 days. Reheat on the stovetop with a splash of beef broth. Freezes well for up to 2 months.