Go Back

One-Pan Cheesy Beef Enchilada Tortellini

A bold, one-pan fusion dinner with ground beef, red enchilada sauce, and cheese tortellini topped with melted cheddar, ready in 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Fusion, Tex-Mex
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 90/10 lean preferred
  • 19 oz cheese tortellini frozen or refrigerated
  • 1 small yellow onion diced
  • 10 oz red enchilada sauce 1 can
  • 4 oz diced green chiles 1 can
  • 0.5 cup beef broth or water
  • 1 tablespoon taco seasoning or a mix of chili powder, cumin, and garlic powder
  • salt and black pepper to taste
  • 1.5 cups shredded Mexican blend or cheddar cheese
  • fresh cilantro optional garnish
  • sliced green onions optional garnish

Equipment

  • Large skillet or Dutch oven with lid
  • Wooden spoon or silicone spatula
  • Ladle

Method
 

  1. Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion and cook for 6 to 8 minutes, breaking the beef into crumbles, until browned and no pink remains. Drain any excess grease.
  2. Stir in the taco seasoning and diced green chiles. Cook for 1 minute, stirring constantly, until the spices are fragrant.
  3. Pour in the red enchilada sauce and beef broth. Stir to combine and bring to a gentle simmer over medium heat.
  4. Add the cheese tortellini directly into the skillet. Stir to submerge the pasta in the sauce as much as possible.
  5. Reduce heat to medium-low and cover with a lid. Cook for 5 to 7 minutes, stirring once halfway through, until the tortellini is tender. Add a splash of broth if the sauce thickens too quickly.
  6. Remove the lid and sprinkle the shredded cheese evenly over the top. Cover for 1 to 2 minutes until the cheese is fully melted and bubbling.
  7. Serve hot directly from the skillet, garnished with fresh cilantro and sliced green onions.

Notes

Storage: Store in an airtight container for up to 3 days. Reheat in a skillet with a splash of broth over medium-low heat. The tortellini holds its shape well in the thick sauce. Substitutions: Use ground turkey or chicken for a leaner version. For gluten-free, use gluten-free tortellini and certified gluten-free enchilada sauce and taco seasoning. Pro Tip: Keep the sauce slightly looser than you think it needs before serving. The pasta continues to absorb liquid as it sits. Serving: Top with sour cream, diced avocado, or a side of black beans.