A quick, easy and tasty beef enchilada skillet covered in melted cheese!
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
Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 6
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!
Nutrition Facts: Calories 376, Fat 26g (Saturated 11g, Trans 1g), Cholesterol 93mg, Sodium 1130mg, Carbs 33g (Fiber 3g, Sugars 7g), Protein 26g
Nutrition by: 
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I can’t resist a Mexican dish and thus looks amazing. Pinned!
Hi Kevin, Loving trying out your food ideas. Thanks so much. I hope the Blueberry Recipes book arrived okay.
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
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!
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!
Usually you would let this simmer on the stove for a little while until the sauce thickens up. Then it wouldn’t be watery.
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!
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.
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
What kind of tortellini for the recipe? Will any sort work? Chicken, pork, cheese, etc.?
I usually use cheese tortellini but any kind is good in this!
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?????
In general (for store bought ones) green ones are milder but you can make a pretty spicy green enchilada sauce if you want to!
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.
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.
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.
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!