Today I have a cheesy beef enchilada tortellini skillet recipe to share and it’s quick, easy, hearty and packed with flavour! While you are waiting for the water to boil to cook the tortellini, you cook some ground beef, add taco seasoning, add enchilada sauce (or salsa) along with your favourite enchilada ingredients like beans, corn, etc. before adding the tortellini, covering with cheese and baking until the cheese has melted! Yum! It’s hard to resist these enchilada flavours, especially when covered in melted cheese and topped with sour cream! This skillet dish makes for the perfect weeknight meal that everyone will enjoy!
Cheesy Beef Enchilada Tortellini Skillet
A quick, easy and tasty beef enchilada skillet covered in melted cheese!
ingredients
- 8 ounces tortellini (gluten-free for gluten-free)
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 cup water (or beef broth)
- 2 cups enchilada sauce (or salsa)
- 1 (15 ounce can) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 cup cheddar cheese (or Monterey jack, etc.) shredded
- 1/4 cup sour cream
- 2 green onions, sliced (optional)
- 1 tablespoon cilantro, chopped (optional)
directions
- Start cooking the tortellini as directed on package.
- Meanwhile cook the ground beef in a large skillet before draining any excess grease.
- Mix in the seasoning followed by the water, enchilada sauce, the tortellini, beans and corn into the beef and bring to a simmer.
- Top with the cheese, place under the broiler until the cheese has melted, about 2-3 minutes, before topping with sour cream, green onions and cilantro and enjoying!
Mexican Shredded Beef Enchiladas
Baked Chicken Enchilada Casserole
Chicken Enchilada Dip
Cauliflower Enchilada Casserole
Tortellini Soup with Italian Sausage & Spinach
Beefy Tortellini Tomato Soup
Creamy Parmesan Mushroom and Spinach Tortellini Soup
Creamy Parmesan Tomato and Spinach Tortellini Soup
Spinach and Artichoke Dip Tortellini Soup
Tortellini Chili
Creamy Asiago Chicken and Mushroom Tortellini Soup
Cheesy Taco Pasta
Mexican Stuffed Peppers
One Pan 20 Minute Buffalo Chicken Tortellini
Crunch Wrap Supreme
Cheesy Beef Burrito Skillet
Zucchini Enchilada Roll Ups
Taco Egg Casserole
Frito Pie
Spinach and Feta Cheese Tortellini
Greek Beef Skillet
Jess K says
I can’t resist a Mexican dish and thus looks amazing. Pinned!
Glenis Thomas says
Hi Kevin, Loving trying out your food ideas. Thanks so much. I hope the Blueberry Recipes book arrived okay.
Scott says
excellent, put a bed of arugula and spinach on the plate, and substituted the tortellini with spinach cheese tortellini then added the Cheesy Beef Enchilada Tortellini . IT WAS GREAT, thank you
Stephanie says
We made this dish and it was a ton of liquid. It looked like a soup after following the directions. Is there something missing from these directions? Thanks!
Amber says
Same!! I added more tort pasta to try and soak it up. I’ll make it again but cut back on the liquid for sure. Awesome concept, recipe just needs tweaked!
Blondie says
Usually you would let this simmer on the stove for a little while until the sauce thickens up. Then it wouldn’t be watery.
kevin says
If you have a ton of extra liquid that is too watery you can simmer it to thicken it! Generally most of the liquid is absorbed by the tortellini and what remains is pretty thick! Enjoy!
Dee Kay says
But you don’t cook the tortellini in the beef/liquid mixture. You cook them prior to adding to the rest of it, correct?
kevin says
Yes! Cook the tortellini (separately) while you cook the beef and combine them in step 3.
Melissa says
The combination of Mexican with Italian tortellini was weird. I’ll make again except I’ll use something more appropriate. I also omitted the water/broth after reading the reviews.
Jessica says
I’ve had this pinned for quite some time. I finally made it tonight. I love almost anything that has noodles and cheese.. I was tired of the same old dishes and been trying new recipes here and there for a couple weeks now… so after reading the comments i used less water.. i also doubled the recipe. Always good to have leftovers. I don’t think you really need the water since there is the enchilada sauce. Even though i used less water and simmered it it was still kinda watery. It was still delicious…In the future I’ll probably just leave out the water
Katwyn says
What kind of tortellini for the recipe? Will any sort work? Chicken, pork, cheese, etc.?
kevin says
I usually use cheese tortellini but any kind is good in this!
Katwyn says
Another question: I’m not familiar with Mexican ingredients, but know enchilada sauce can be red or green. Which is the less spicy one, red or green?????
kevin says
In general (for store bought ones) green ones are milder but you can make a pretty spicy green enchilada sauce if you want to!
Viane says
Are you supposed to use dry tortellini or frozen? I think you can also get a fresh version. The type of tortellini might make a difference in how soupy the recipe turns out. I but frozen tortellini and will cut back on the liquid.
kevin says
I normally use a fresh tortellini from the refrigerated section of the grocery store but frozen or dry will also work. Using a dry tortellini may require a bit more liquid.
Lynette aka breezermom says
Great one dish meal. This was great, even though my brain was questioning tortellini instead of torn tortillas! Very well received by all who dined that night.
Annie says
I made this last night. I doubled the amount of tortellini (I used frozen) and did not add the cup of broth per previous reviews. It was pretty good but a recipe I’d make again to tweak to get it right. BUTTTTTT, the leftovers the next day were perfect since the pasta soaked up more of that sauce!
Sherry says
Can you throw it together and bake later?
kevin says
Yes you can! Enjoy!
Courtney says
This turned out great for me!! I used only half a cup of the broth and let it simmer for just a few minutes and it gave the perfect amount of sauce. Great and easily customizable. Thanks so much!
Tracey says
This comment is not directed at this particular post I just couldn’t find a new comment option on the page but wanted to share that if you cook the tortellini in the pan with the meat and enchilada sauce/water you won’t have too much liquid and you’ll have less dishes to clean.
kevin says
Yes! It’s easy easy to convert this to a one-pot recipe! If you are using fresh tortellini, you do not need to add much liquid. If you are using a dried tortellini, you should add about 2 cups of broth or water.
Rex Roberts says
Way too much liquid. Should have just dumped the tortellinis in the skillet to absorb some liquid, then put under the broiler.
Turned out okay.