Cheesy Beef Enchilada Tortellini – Bold, Saucy & Irresistibly Cheesy!

Name: Cheesy Beef Enchilada Tortellini
Cook time: 35 min
Ingredients: 1 lb ground beef; 1 20 oz package cheese tortellini; 2 cups red enchilada sauce; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack or mozzarella; ½ cup diced onions; 1 teaspoon minced garlic; 1 tablespoon olive oil; ½ teaspoon chili powder; ½ teaspoon cumin; Salt and pepper to taste; 2 tablespoons chopped cilantro

If you’ve ever wished you could combine your favorite Mexican comfort food with a rich, cheesy Italian pasta, this Cheesy Beef Enchilada Tortellini is your dream come true. It’s everything you love about enchiladas—spiced beef, tangy sauce, and gooey cheese—tossed with tender cheese-filled tortellini for the ultimate weeknight meal.

What makes this dish irresistible is its bold, saucy flavor. The creamy enchilada sauce clings to every bite of tortellini, while melted cheese ties it all together. It’s the kind of hearty dinner that brings everyone to the table fast. I’ve made this countless times, tweaking the spice levels and sauce thickness until it became one of my most requested recipes.

Whether you’re cooking for family or meal-prepping for the week, this dish never disappoints—it’s indulgent, comforting, and surprisingly easy to make.

Ingredients

1 lb ground beef (or ground turkey for a lighter version)
1 (20 oz) package cheese tortellini (fresh or frozen)
2 cups red enchilada sauce (homemade or store-bought)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack or mozzarella cheese
½ cup diced onions
1 teaspoon minced garlic (or ½ teaspoon garlic powder)
1 tablespoon olive oil
½ teaspoon chili powder
½ teaspoon cumin
Salt and black pepper to taste
2 tablespoons chopped cilantro (optional for garnish)

Substitutions:

Protein: Swap ground beef for chicken, turkey, or black beans for a vegetarian twist.
Tortellini: Use ravioli or gluten-free pasta if preferred.
Cheese: Try pepper jack for extra spice or dairy-free cheese for a lighter version.
Sauce: Use green enchilada sauce for a tangier flavor or a mix of red and green for variety.

Instructions / Method

Cook the Tortellini
Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions until al dente. Drain and set aside.
Brown the Beef
In a large skillet or sauté pan, heat olive oil over medium heat. Add onions and cook for 2–3 minutes until translucent. Stir in garlic and cook another 30 seconds until fragrant. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess grease.
Season the Meat
Sprinkle chili powder, cumin, salt, and black pepper over the cooked beef. Stir to combine, letting the spices bloom for a minute to deepen the flavor.
Add the Sauce
Pour in the enchilada sauce and stir well. Let it simmer for 3–4 minutes to thicken slightly. The sauce should coat the beef evenly and smell amazing at this point.
Combine with Tortellini
Add the cooked tortellini to the skillet and gently toss everything together so the pasta is well coated in the sauce. Lower the heat to medium-low.
Add Cheese
Sprinkle in half the shredded cheddar and Monterey Jack cheese, stirring until melted into the sauce. Then top with the remaining cheese and cover the pan for 2–3 minutes, just until the cheese is melted and bubbly.
Serve and Garnish
Remove from heat and garnish with fresh cilantro or a sprinkle of extra cheese if desired. Serve warm and enjoy every creamy, cheesy, saucy bite!

Preparation & Cooking Time

Total Time: 30–35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4–6 servings

@seemyplate

Serving Suggestions

This dish is rich and satisfying on its own, but you can round it out beautifully with:

A crisp green salad with lime vinaigrette
Mexican-style roasted vegetables or grilled corn
A dollop of sour cream or Greek yogurt on top
Warm low-carb tortillas or garlic bread for soaking up the sauce

Storage Tips:

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm in a skillet over low heat with a splash of enchilada sauce or broth to keep it creamy.
You can also freeze portions for up to 2 months. Thaw overnight before reheating.

FAQs

Can I make this ahead of time?
Yes! Assemble the dish, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, reheat in a skillet or bake at 350°F (175°C) until heated through.

Can I use frozen tortellini?
Absolutely. Just cook according to the package directions before adding to the sauce.

What’s the best way to make it spicier?
Add diced jalapeños, hot enchilada sauce, or a pinch of cayenne pepper to the beef mixture.

Can I make it dairy-free?
Yes. Use dairy-free cheese and vegan tortellini, and check your enchilada sauce for any hidden dairy ingredients.

How can I make it lower in carbs?
Replace tortellini with low-carb pasta or zucchini noodles and use sugar-free enchilada sauce.

Can I use leftover shredded chicken instead of beef?
Definitely! It’s a great way to repurpose leftover chicken—just stir it into the sauce and heat through.

From My Kitchen to Yours

This Cheesy Beef Enchilada Tortellini is one of those meals that checks every box—comforting, flavorful, quick, and deeply satisfying. The blend of gooey cheese, bold enchilada sauce, and tender tortellini creates a flavor explosion that makes it hard to stop at one serving.

It’s the perfect recipe for busy nights when you crave something homemade but don’t want to spend hours in the kitchen. One skillet, minimal cleanup, and pure cheesy perfection—you’ll find yourself making it again and again.