When you’re craving the bold flavors of Mexican cuisine but want something a little different, this Cheesy Beef Enchilada Tortellini is the perfect solution. This creative fusion dish combines the spicy, savory goodness of beef enchiladas with the comforting appeal of cheese-filled pasta for a meal that’s sure to become a family favorite.
Ready in just 45 minutes, this one-pot wonder delivers all the enchilada flavors you love—seasoned ground beef, zesty enchilada sauce, and melty cheese—but wrapped around tender tortellini instead of corn tortillas. It’s a delicious twist that brings together the best of Italian and Mexican cuisines in one irresistible dish.
Why You’ll Love This
- One-pot meal means minimal cleanup and maximum flavor development
- Ready in just 45 minutes, perfect for busy weeknights
- Kid-friendly fusion dish that introduces new flavors through familiar pasta
- Versatile recipe that’s easy to customize with your favorite toppings
- Leftovers taste even better the next day as flavors continue to meld
Ingredients
- 9 oz cheese tortellini
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (10 oz) can enchilada sauce (red or green)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ¼ cup sour cream
- Fresh cilantro, chopped
Instructions
- Cook tortellini according to package directions. Drain and set aside.
- Brown ground beef in large skillet over medium heat, breaking apart while cooking. Drain excess fat.
- Add onion and garlic to beef. Cook 2-3 minutes until onion softens.
- Stir in chili powder, cumin, paprika, salt, and pepper. Cook 1 minute to toast spices.
- Add enchilada sauce and simmer 5 minutes to blend flavors. Add cooked tortellini and toss to coat.
- Top with mozzarella and cheddar. Cover and cook on low 2-3 minutes until melted.
- Remove from heat, stir in sour cream. Garnish with cilantro and serve hot.
Tips & Variations
- For a spicier version, add a diced jalapeño with the onions or use hot enchilada sauce
- Make it vegetarian by substituting plant-based ground meat and vegetable broth
- Add a can of black beans or corn for extra texture and nutrition
- Try different tortellini varieties—spinach or three-cheese work beautifully
- For meal prep, prepare through step 5, refrigerate, then finish with cheese and garnishes when reheating
- If the sauce is too thick, add a splash more broth; if too thin, simmer uncovered for a few extra minutes
Serving Suggestions
Serve this hearty Cheesy Beef Enchilada Tortellini with traditional Mexican toppings like diced avocado, sour cream, sliced green onions, or a sprinkle of crushed tortilla chips for added crunch. A simple side salad with a lime vinaigrette makes the perfect light accompaniment to balance the richness of the dish.
For a complete fiesta, pair with a side of Mexican street corn (elote) or warm flour tortillas to scoop up every last bit of the delicious sauce. And don’t forget a refreshing beverage—a classic margarita for adults or horchata for the whole family!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- When reheating, add a splash of broth or water to loosen the sauce
- The tortellini will continue to absorb sauce as it sits, so the dish will thicken over time
- For best results, use refrigerated tortellini rather than dried for quicker cooking and better texture
FAQs
Can I make this ahead of time?
Yes! You can prepare the sauce and beef mixture up to 2 days ahead, then add the tortellini and cheese when you’re ready to serve. You may need to add extra broth when reheating.
Can I freeze this dish?
While you can freeze the beef and sauce mixture, it’s best to add fresh tortellini when reheating as pasta can become mushy when frozen and thawed.
What if I can’t find cheese tortellini?
Any filled pasta works well—try ravioli, agnolotti, or even regular pasta shapes like penne or rotini.
Is this dish gluten-free?
Traditional tortellini contains gluten, but you can substitute gluten-free pasta and ensure your enchilada sauce and taco seasoning are gluten-free for a GF version.
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