Description
This one-pot cheesy enchilada tortellini with beef is a hearty, comforting skillet meal featuring tender cheese tortellini, seasoned ground beef, enchilada sauce, and melted cheddar-jack cheese. It’s packed with bold Tex-Mex-inspired flavors and comes together with minimal cleanup.
Ingredients
1 pound ground beef
1 tablespoon olive oil
1 small yellow onion, finely diced
2 tablespoons minced fresh garlic
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon oregano
1 teaspoon salt
1/8 teaspoon black pepper
2 cups beef broth
1 can (10 ounces) red enchilada sauce
1 can (14 ounces) fire-roasted diced tomatoes, undrained
1 bag (20 ounces) cheese tortellini, fresh or frozen
1 1/2 cups shredded cheddar-jack cheese blend
1/4 cup sour cream
Fresh chopped cilantro, for garnish
Instructions
- Heat the olive oil in a large deep skillet over medium-high heat.
- Add the ground beef and cook until browned and crumbled.
- Stir in the diced onion and cook for about 5 minutes until softened.
- Add the garlic powder, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Stir well to coat the beef evenly.
- Mix in the minced fresh garlic and cook for about 1 minute until fragrant.
- Pour in the beef broth, fire-roasted diced tomatoes, and enchilada sauce. Stir until well combined.
- Add the cheese tortellini and gently stir.
- Bring to a gentle simmer, cover, and cook for 7 to 10 minutes, stirring occasionally, until the tortellini are tender.
- Remove the lid and stir in the shredded cheddar-jack cheese until fully melted and creamy.
- Turn off the heat and fold in the sour cream until smooth.
- Garnish with fresh chopped cilantro and serve immediately.
Notes
Ground turkey or ground chicken can be substituted for the beef.
Add black beans, corn, or diced bell peppers for extra texture and flavor.
For more heat, stir in diced jalapeños, cayenne pepper, or use spicy enchilada sauce.
Pepper jack, Monterey Jack, sharp cheddar, or a Mexican cheese blend all work well.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently with a splash of beef broth or milk if needed to loosen the sauce.
For freezing, freeze before adding the sour cream for the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 7 g
- Sodium: 1180 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 105 mg
