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Cheesy Beef Enchilada Tortellini is my go-to for a cozy weeknight dinner when I want something comforting and cheesy without spending all evening at the stove. Packed with punchy flavors and satisfying pasta, this dish brings together the best parts of a saucy enchilada and a creamy pasta bake in one skillet.
Inspired by busy nights when I needed something my teenagers would devour without complaint this skillet never fails to disappear fast. Leftovers are a dream for lunch the next day.
Ingredients
- Ground beef: gives richness and protein to the base choose an 80 or 85 percent lean variety for balanced flavor
- Chopped onion: brings out savory sweetness when sautéed look for firm onions with papery skins
- Salt and pepper: for basic seasoning
- Chili powder: adds a warm earthy kick pick a mild or spicy blend based on taste
- Cumin and dried cilantro: provide a smoky herbal flavor make sure your spices are fresh for best results
- Cayenne: for a gentle pop of heat a little goes a long way
- Minced garlic: brightens and brings depth use fresh cloves for stronger flavor
- Frozen tortellini: makes this meal ultra quick look for a filled variety like cheese or spinach
- Mild enchilada sauce: for saucy tang opt for your favorite canned brand or homemade if you like
- Rotel: for juicy tomatoes and a touch of chili always check for quality consistency and freshness
- Shredded Monterey Jack Cheese: delivers ideal melt and richness grate your own if possible for best texture
- Sour cream: to finish and balance the heat pick a thick and creamy one for swirls on top
Instructions
- Brown the Beef and Onion:
- Start by placing ground beef and chopped onion in a large skillet over medium high heat. Stir regularly and cook until the beef is browned all over and the onion is soft. This step builds a flavorful foundation for every bite. Drain off any extra grease with care for a balanced finish.
- Season Everything:
- Return the skillet to the stove and sprinkle with salt, pepper, chili powder, cumin, dried cilantro, and cayenne. Add the minced garlic next. Stir everything together for a full minute letting the spices and garlic bloom to develop the enchilada flavor profile.
- Simmer with Sauces and Tortellini:
- Pour in the enchilada sauce and the Rotel right on top. Add the frozen tortellini directly from the bag, no need to thaw. Stir everything gently to coat the pasta and bring the mixture up to a gentle boil. Lower the heat to medium low as soon as you see steady bubbling. Place a lid on the skillet and set a timer for five minutes. Halfway through, give the pot a quick stir so the tortellini does not stick.
- Melt the Cheese:
- Once the pasta is tender, uncover the skillet and stir to mix. Sprinkle the shredded Monterey Jack evenly across the surface. Put the lid back on or briefly broil until the cheese melts into a gooey blanket. Let the dish rest for a few minutes before serving so the sauce thickens and flavors settle.
- Finish and Serve:
- Spoon onto plates hot and dollop with sour cream. For an extra fresh touch, add a bit more chopped cilantro if desired and enjoy your skillet creation.
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There is something about the creamy Monterey Jack that makes this meal irresistible for me every time. My daughter and I once made this together doubling the cheese and laughing as we tried not to eat it straight from the pan.
Storage Tips
This tortellini skillet holds up beautifully in the fridge. Store leftovers in an airtight container for up to three days. When reheating add a splash of water or broth to loosen the sauce and keep everything creamy.
Ingredient Substitutions
Feel free to swap the ground beef for ground turkey or chicken for a lighter version. Vegetarian crumbles work well too. If you cannot find Rotel use a mixture of canned diced tomatoes and green chilies. Any melty cheese like cheddar or pepper jack swaps for Monterey Jack in a pinch.
Serving Suggestions
Serve this skillet with a simple green salad or roasted corn for a quick full meal. Warm tortillas are perfect for scooping up the saucy bits. Leftover tortellini also gets tucked into thermoses for packed lunches at my house more filling than a sandwich.
Cultural Context
This dish riffs on classic Tex Mex enchiladas combining them with the Italian tradition of stuff filled pasta. It is American comfort food with a playful twist and shows how mixing familiar flavors across cultures creates something new and delicious.
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A skillet of this cheesy tortellini enchilada is comfort food perfection. Double the batch for leftovers and watch it disappear even faster the next day.
Frequently Asked Questions
- → Can I use fresh tortellini instead of frozen?
Yes, fresh tortellini cooks even more quickly. Just reduce the simmering time slightly and check for doneness.
- → What kind of beef works best?
Lean ground beef is ideal, but you can use any ground beef. Just drain excess fat after browning.
- → Is it possible to make this dish less spicy?
Absolutely. Use mild enchilada sauce, skip the cayenne, and reduce chili powder as needed.
- → Can I substitute the cheese?
Monterey Jack melts well, but cheddar, mozzarella, or a Mexican blend are great alternatives.
- → How should leftovers be stored?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.