Cheesy Beef Enchilada Tortellini

Ever wanted enchiladas but also love tortellini because pasta is the superior cuddle food? Good news: you don’t have to pick a team. This one-pan mashup tastes like someone made an emotional decision at 2 a.m. and it worked out beautifully.

Why This Recipe Is Awesome

This recipe works because it pairs two comfort-food powerhouses—rich beef enchilada flavor and pillowy cheese tortellini—and keeps the effort low. No rolling individual tortillas, no slaving over a sauce for hours, and no mysterious canned-sauce aftermath that haunts your pantry. You get the bold spices and melty cheese of enchiladas wrapped in pasta that cooks in the sauce, which means more flavor and less fuss. Also, it doubles as a crowd-pleaser and a “I forgot to plan dinner” miracle.

Ingredients You’ll Need

• 1 lb (450 g) ground beef (80/20 for flavor, leaner if you prefer)
• 1 medium onion, diced (white or yellow)
• 2–3 cloves garlic, minced (don’t skimp)
• 1 tbsp chili powder (adjust to mood)
• 1 tsp cumin
• 1/2 tsp smoked paprika (optional but classy)
• 1/4–1/2 tsp cayenne (only if you’re feeling brave)
• 1 tsp salt and 1/2 tsp black pepper
• 1 can (14–15 oz) diced tomatoes, undrained (or crushed for smoother sauce)
• 1 cup beef or chicken broth (or water + better chips)
• 1 can (10 oz) enchilada sauce or red salsa verde if you like herbs
• 1 package (9–12 oz) refrigerated cheese tortellini (fresh or frozen works)
• 1 cup shredded cheddar or Mexican blend
• 1/2 cup shredded Monterey Jack or more cheese for greed)
• 1 cup frozen corn (optional but fun)
• 1 can black beans, drained and rinsed (optional, hearty and cheap)
• 2 tbsp chopped cilantro or green onions for finishing
• Juice of 1/2 lime (optional brightness)
• Olive oil or neutral oil for cooking

Step-by-Step Instructions

1. Step 1

   Heat a large ovenproof skillet over medium-high heat and add a drizzle of oil. Sauté the onion until translucent, add the garlic for a quick 30 seconds, then add the ground beef and brown it, breaking it up as you go. Sprinkle in chili powder, cumin, smoked paprika, cayenne, salt, and pepper; stir for about 30 seconds to toast the spices and wake them up.

2. Step 2

   Pour in the diced tomatoes with their juices, enchilada sauce, and broth, scraping up browned bits from the pan. Stir in tortellini, corn, and beans, nestling the pasta into the sauce so it cooks evenly; bring to a simmer and cook about 6–8 minutes until tortellini are tender and sauce thickens slightly (add a splash more broth if it seems dry). Top with shredded cheeses, pop the skillet under a hot broiler for 2–4 minutes until bubbly and golden, finish with cilantro and lime, and serve straight from the pan.

Common Mistakes to Avoid

Overcooking the tortellini so it turns into a gummy blob (watch the timer and taste early). Using watery, flavorless tomatoes or low-sodium chicken broth without compensating—this dish needs backbone, so season boldly. Also, skipping the broiler step because you’re impatient: the broiler gives you that irresistible browned cheese crown, which is half the fun. Finally, crowding a tiny pan and then wondering why nothing heats evenly—use a proper-sized skillet.

Alternatives & Substitutions

Don’t have beef? Swap ground turkey or a plant-based crumble; they soak up the spices nicely. No enchilada sauce? Mix tomato sauce with a teaspoon of chili powder, a dash of cumin, and a splash of vinegar for a quick stand-in. Short on time? Use frozen tortellini straight from the bag—just add a few extra minutes of simmering. Want it lighter? Skip the broiler and sprinkle cheese at the end, or use a lighter cheese and a splash of crema or Greek yogurt when serving. For a vegetarian version, double the beans and toss in sautéed mushrooms or zucchini.

FAQ

Question 1?

Can I assemble this ahead of time? Yes — prepare the beef mixture and sauce, cool, and refrigerate for up to 24 hours; add tortellini and finish cooking right before serving. Avoid cooking the tortellini ahead unless you like mushy surprises.

Question 2?

My sauce was too thin — what now? Simmer longer without a lid to reduce it, or stir in a tablespoon of tomato paste to thicken and deepen flavor. Alternatively, a light slurry of cornstarch and water added gradually will thicken quickly.

Question 3?

Can I make this gluten-free? Absolutely—use gluten-free tortellini or swap for gluten-free ravioli. Check labels on enchilada sauce and broth for hidden gluten, but otherwise the flavors translate perfectly.

Final Thoughts

This is the kind of recipe that earns spots in weeknight rotation and weekend potlucks alike—lazy in prep, dramatic on the plate, and comfortingly reliable. It feeds a crowd, cleans up with minimal drama, and forgives small mistakes with melty cheese and bold spices. Make it your own, steal the broiler trick for other dishes, and promise yourself you’ll keep one-pan miracles in your arsenal. Now go make dinner and accept compliments like you meant to do this all along.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.