If you’re looking for a quick, delicious, and hearty meal, the Cheesy Enchilada Beef Tortellini Skillet is perfect for you! This dish combines the rich flavors of enchiladas with the comfort of cheesy tortellini, all cooked in one skillet. It’s a crowd-pleaser that brings together simple ingredients to create a satisfying family dinner.
Table of Contents
Why Make This Recipe
There are many reasons to try this Cheesy Enchilada Beef Tortellini Skillet. First, it’s easy to make and requires minimal cleanup since it’s all cooked in one pan. Second, it’s packed with flavor and texture, thanks to the combination of beef, cheese, and spices. Lastly, it’s a versatile dish that can be adjusted to fit your preferences, whether you want it spicier or loaded with veggies!
How to Make Cheesy Enchilada Beef Tortellini Skillet
Ingredients:
- 1 pound Ground Beef
- 20 oz Cheese Tortellini (Fresh or frozen)
- 1.5 cups Shredded Cheddar-Jack Cheese Blend
- 1 can Red Enchilada Sauce (10 oz)
- 1 can Fire-Roasted Diced Tomatoes (14 oz, undrained)
- 2 cups Beef Broth
- 0.25 cup Sour Cream
- 1 small Yellow Onion (Finely diced)
- 2 tablespoons Minced Fresh Garlic
- 1 tablespoon Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 0.5 teaspoon Oregano
- 1 teaspoon Salt
- 0.125 teaspoon Black Pepper
- to taste Fresh Chopped Cilantro (For garnish)
Directions:
- Heat the olive oil in a large, deep skillet over medium-high heat.
- Add the ground beef, breaking it up with a spoon, and cook until browned and crumbled.
- Add the finely diced onion to the skillet. Sauté for about 5 minutes until softened and fragrant.
- Sprinkle in the garlic powder, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Add the minced fresh garlic and cook for about 1 minute, stirring, until aromatic.
- Pour in the beef broth, the entire can of fire-roasted diced tomatoes (with their juice), and the red enchilada sauce. Stir well to combine.
- Gently stir in the cheese tortellini. Bring the mixture to a simmer, cover, and cook for 7-10 minutes (stirring occasionally), until the tortellini are cooked and tender.
- Remove the lid and stir in the shredded cheddar-jack cheese, allowing it to melt into the sauce for a creamy finish.
- Turn off the heat and swirl in the sour cream to make the sauce extra rich and luscious.
- Sprinkle fresh chopped cilantro over the top and serve hot straight from the skillet.
How to Serve Cheesy Enchilada Beef Tortellini Skillet
Serve the dish hot right from the skillet. It’s great on its own, but you can pair it with a green salad or some crusty bread for a complete meal. You can also add extra toppings like avocado or jalapeños for added flavor.
How to Store Cheesy Enchilada Beef Tortellini Skillet
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it up in a skillet over medium heat until heated through. You may need to add a splash of beef broth or water to loosen the sauce.
Tips to Make Cheesy Enchilada Beef Tortellini Skillet
- Use fresh tortellini for a more tender texture, but frozen works just as well for convenience.
- Adjust the spices according to your taste preferences. If you like it spicier, add more chili powder or some crushed red pepper flakes.
- Feel free to add vegetables such as bell peppers or corn to enhance the dish’s nutritional value and flavor.
Variation
You can easily make this recipe vegetarian by swapping the ground beef for black beans or lentils. Additionally, use vegetable broth instead of beef broth and skip the sour cream or replace it with a dairy-free alternative.
FAQs
1. Can I make this dish ahead of time?
Yes! You can prepare everything up to step 6, cover, and refrigerate. When you’re ready to serve, just heat it up, mix in the cheese and sour cream, and enjoy!
2. Can I freeze leftover enchilada beef tortellini?
Yes, you can freeze leftovers. Just let them cool completely and store in an airtight container. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave.
3. What can I use instead of tortellini?
You can substitute tortellini with other pasta types like penne or ravioli. Adjust the cooking time according to the pasta you choose.
Enjoy making this delicious Cheesy Enchilada Beef Tortellini Skillet! It’s sure to be a hit with everyone at your table.
Cheesy Enchilada Beef Tortellini Skillet
Ingredients
Main ingredients
- 1 pound Ground Beef Use lean ground beef for a healthier option.
- 20 oz Cheese Tortellini Fresh or frozen.
- 1.5 cups Shredded Cheddar-Jack Cheese Blend
- 1 can Red Enchilada Sauce (10 oz)
- 1 can Fire-Roasted Diced Tomatoes (14 oz, undrained)
- 2 cups Beef Broth
- 0.25 cup Sour Cream For creaminess.
- 1 small Yellow Onion (Finely diced)
- 2 tablespoons Minced Fresh Garlic
- 1 tablespoon Olive Oil For sautéing.
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 0.5 teaspoon Oregano
- 1 teaspoon Salt
- 0.125 teaspoon Black Pepper
- to taste Fresh Chopped Cilantro (For garnish)
Instructions
Preparation
- Heat the olive oil in a large, deep skillet over medium-high heat.
- Add the ground beef, breaking it up with a spoon, and cook until browned and crumbled.
- Add the finely diced onion to the skillet. Sauté for about 5 minutes until softened and fragrant.
Cooking
- Sprinkle in the garlic powder, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Add the minced fresh garlic and cook for about 1 minute, stirring, until aromatic.
- Pour in the beef broth, the entire can of fire-roasted diced tomatoes (with their juice), and the red enchilada sauce. Stir well to combine.
- Gently stir in the cheese tortellini. Bring the mixture to a simmer, cover, and cook for 7-10 minutes (stirring occasionally), until the tortellini are cooked and tender.
- Remove the lid and stir in the shredded cheddar-jack cheese, allowing it to melt into the sauce for a creamy finish.
- Turn off the heat and swirl in the sour cream to make the sauce extra rich and luscious.
- Sprinkle fresh chopped cilantro over the top and serve hot straight from the skillet.
