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Cheesy Beef Enchiladas Tortellini
Alysse

The Best Cheesy Beef Enchiladas Tortellini

A quick and easy one-pan wonder that fuses the bold flavors of Mexican enchiladas with the cheesy comfort of Italian tortellini. This family-friendly meal is perfect for a busy weeknight and comes together in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Fusion, Italian, Mexican
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 lb Lean Ground Beef 80/20 or 90/10
  • 1 small Yellow Onion chopped
  • 2 cloves Garlic minced
  • 1 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • ½ tsp Dried Oregano
  • Salt and Black Pepper to taste
  • 1 10 oz can Red Enchilada Sauce
  • 1 10 oz can Diced Tomatoes with Green Chiles (e.g., Ro-Tel), undrained
  • 1 19 oz package Frozen Cheese Tortellini
  • 2 cups Shredded Cheese Blend Monterey Jack and Cheddar recommended
  • Optional Toppings: Fresh cilantro sour cream, diced avocado, pico de gallo, crushed tortilla chips, sliced jalapeños.

Method
 

  1. Brown the Beef: Heat olive oil in a large, 12-inch oven-safe skillet over medium-high heat. Add the ground beef and chopped onion. Cook, breaking up the meat with a spoon, until the beef is no longer pink and the onion is soft (about 5-7 minutes). Drain any excess grease.
  2. Bloom Spices: Add the minced garlic and cook for 30-60 seconds until fragrant. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper. Cook for another minute to toast the spices.
  3. Create the Sauce: Pour in the red enchilada sauce and the undrained can of diced tomatoes with green chiles. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  4. Cook Tortellini: Add the frozen tortellini directly to the simmering sauce, stirring gently to coat. Cover the skillet, reduce heat to medium-low, and cook for 5-7 minutes, or until the tortellini is tender (al dente).
  5. Melt the Cheese: Turn off the heat. Sprinkle the shredded cheese blend evenly over the top. For a bubbly, golden-brown top, place the skillet under the oven broiler for 1-3 minutes (watch carefully!). Alternatively, cover with a lid for 2-3 minutes to melt the cheese.
  6. Rest and Serve: Let the casserole rest for a few minutes before serving. Garnish with your favorite toppings and enjoy!

Notes

  • Grating Cheese: For the best, smoothest melt, grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can affect the texture.
  • Tortellini Type: Frozen tortellini is recommended for this one-pan recipe. If using fresh/refrigerated tortellini, reduce the cook time in Step 4 to just a few minutes. If using dried tortellini, you must cook it separately according to package directions before adding it to the skillet.
  • Freezing: To freeze, assemble the casserole in a freezer-safe dish but do not bake. Cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed (add 10-15 minutes to the baking time).
  • Vegetarian Option: Omit the ground beef and add 1-2 cans of black or pinto beans for a hearty vegetarian version.