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Cheesy Beef Enchilada Tortellini Skillet

[heart_this] · Sep 24, 2018 · 22 Comments

Cheesy Beef Enchilada Tortellini Skillet

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
Cheesy Beef Enchilada Tortellini Skillet
Cheesy Beef Enchilada Tortellini Skillet
Cheesy Beef Enchilada Tortellini Skillet

Cheesy Beef Enchilada Tortellini Skillet
Cheesy Beef Enchilada Tortellini Skillet

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
  1. Start cooking the tortellini as directed on package.
  2. Meanwhile cook the ground beef in a large skillet before draining any excess grease.
  3. Mix in the seasoning followed by the water, enchilada sauce, the tortellini, beans and corn into the beef and bring to a simmer.
  4. 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: Nutritional facts powered by Edamam
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30 Minute Meals, Beef, Food, Gluten-free, Main Course, Mexican, Pasta, Recipe, Texmex

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Reader Interactions

Comments

  1. Jess K says

    September 24, 2018 at 8:09 pm

    I can’t resist a Mexican dish and thus looks amazing. Pinned!

    Reply
  2. Glenis Thomas says

    September 25, 2018 at 4:38 am

    Hi Kevin, Loving trying out your food ideas. Thanks so much. I hope the Blueberry Recipes book arrived okay.

    Reply
  3. Scott says

    September 25, 2018 at 6:10 pm

    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

    Reply
  4. Stephanie says

    October 28, 2018 at 4:48 pm

    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!

    Reply
    • Amber says

      November 27, 2018 at 10:17 pm

      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!

      Reply
  5. Blondie says

    March 4, 2020 at 5:51 pm

    Usually you would let this simmer on the stove for a little while until the sauce thickens up. Then it wouldn’t be watery.

    Reply
    • kevin says

      March 6, 2020 at 8:45 am

      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!

      Reply
  6. Melissa says

    May 29, 2020 at 9:16 pm

    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.

    Reply
  7. Jessica says

    October 3, 2020 at 12:37 am

    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

    Reply
  8. Katwyn says

    January 27, 2021 at 4:49 pm

    What kind of tortellini for the recipe? Will any sort work? Chicken, pork, cheese, etc.?

    Reply
    • kevin says

      February 1, 2021 at 10:54 am

      I usually use cheese tortellini but any kind is good in this!

      Reply
  9. Katwyn says

    January 27, 2021 at 4:53 pm

    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?????

    Reply
    • kevin says

      February 1, 2021 at 10:55 am

      In general (for store bought ones) green ones are milder but you can make a pretty spicy green enchilada sauce if you want to!

      Reply
  10. Viane says

    February 20, 2021 at 2:55 pm

    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.

    Reply
    • kevin says

      February 22, 2021 at 11:35 am

      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.

      Reply
  11. Lynette aka breezermom says

    August 17, 2021 at 9:03 pm

    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.

    Reply
  12. Annie says

    December 2, 2022 at 5:09 pm

    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!

    Reply

Trackbacks

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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