Cheesy Beef Enchilada Tortellini Skillet Recipe

There’s something magical about the smell of enchiladas bubbling away in a skillet, especially when it’s combined with cheesy tortellini and savory ground beef. This fusion-style dinner is the ultimate comfort food — hearty, flavorful, and loaded with gooey cheese in every bite.

this Recipe

I first made this dish on a weeknight when I couldn’t decide between Tex-Mex and pasta. What started as a fridge clean-out dinner has quickly become one of our go-to meals. It’s fast, fun, and a hit with both kids and adults alike.

Let’s dive into what makes this Cheesy Beef Enchilada Tortellini Skillet a must-try!

Why You’ll Love This Cheesy Beef Enchilada Tortellini Skillet

Get ready to fall for the bold flavors and weeknight ease of this one-pan dinner. It’s cheesy, beefy, saucy, and ready in less than 30 minutes — what’s not to love?

First off, it’s incredibly quick and easy. There’s no need to boil pasta separately or dirty a bunch of dishes. Everything cooks right in one skillet, making cleanup a breeze.

It’s also seriously satisfying. Between the beef, cheese, and tender tortellini, you’ve got a meal that fills you up and sticks with you. It’s rich, hearty, and checks all the boxes when you're craving comfort food.

On the budget-friendly front, this recipe is a winner. With just a handful of inexpensive ingredients, you can feed a whole family without stretching your wallet. Many of the components are pantry staples, and the tortellini often goes on sale.

Finally, it’s extremely versatile. You can tweak the heat level, use different proteins, or swap in vegetarian-friendly options. It’s the kind of dish that works with what you have — and still turns out delicious.

If you’re looking for a dinner that’s big on flavor and short on time, you’re in the right place.

Ingredients Notes

The beauty of this recipe is how easily it transforms everyday ingredients into something memorable. Each element adds depth and richness that makes this skillet dish stand out.

Let’s start with the cheese tortellini. I usually grab a refrigerated or frozen version from the grocery store — either works great here. The tender pasta pockets cook quickly and soak up the enchilada sauce, giving each bite that saucy, cheesy satisfaction.

Next is the ground beef, which brings savory richness to the dish. I typically use 85/15 ground beef for a balance of flavor and moisture. If you prefer a leaner option, ground turkey or chicken also works beautifully. Just be sure to season it well as it cooks.

The enchilada sauce is the real flavor bomb in this dish. I love using a smoky red enchilada sauce — store-bought for convenience — but you can certainly use homemade if you have a favorite recipe. Look for one with depth and a bit of heat to cut through the richness of the cheese.

Of course, we can’t forget the cheese. A generous handful of shredded Mexican blend or sharp cheddar melts into the sauce, creating that irresistible gooey texture. I always finish with an extra sprinkle on top before broiling or covering the skillet, so it gets beautifully melted and golden.

You’ll just need a large oven-safe skillet for this recipe — cast iron is ideal. It allows for searing the beef, simmering the sauce, and finishing the dish under the broiler if you want that browned cheesy top.

How To Make This Cheesy Beef Enchilada Tortellini Skillet

Making this dish is as simple as layering flavors in a single pan. You’ll be amazed how fast it comes together.

Start by heating your skillet over medium-high heat and adding a drizzle of oil. Once it’s hot, add your ground beef and break it apart with a wooden spoon. Season with salt, pepper, and a dash of cumin or chili powder if you like extra flavor. Cook until browned and fully cooked through, about 6–8 minutes.

Next, stir in a little minced garlic and chopped onion for aromatics. Sauté them just until softened — about 2–3 minutes. These ingredients infuse the beef with a deeper flavor and give the dish that authentic enchilada aroma.

Once the beef mixture is ready, pour in your enchilada sauce and give it a good stir. Bring everything to a gentle simmer, then add the uncooked cheese tortellini directly to the pan. Stir to coat each piece of pasta in the sauce.

Cover the skillet with a lid and let the tortellini cook right in the sauce. This usually takes 5–7 minutes if you're using refrigerated tortellini (a few minutes longer for frozen). Stir once or twice during cooking to ensure nothing sticks to the bottom.

When the tortellini is tender, stir in half of the shredded cheese. Let it melt into the sauce, then sprinkle the rest of the cheese over the top. If you’re using an oven-safe skillet, pop it under the broiler for 2–3 minutes until bubbly and golden. Otherwise, just cover and let the residual heat melt everything beautifully.

From start to finish, this dish takes about 25–30 minutes. What you get is a comforting, cheesy skillet dinner that tastes like you spent way more time on it than you actually did.

Storage Options

This skillet meal is just as good the next day, making it perfect for leftovers and meal prep.

Store any remaining tortellini in an airtight container in the refrigerator. It will keep well for up to 4 days. The sauce may thicken slightly, but a splash of water or broth when reheating will bring it right back to life.

If you want to freeze it, portion the cooked dish into freezer-safe containers once it’s completely cooled. It can be frozen for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove or in the microwave.

For reheating, I recommend the stovetop method. Add a splash of water or extra enchilada sauce to prevent sticking and warm over medium-low heat, stirring often. Microwaving works too, especially for single servings — just cover loosely and stir halfway through.

Variations and Substitutions

One of the best things about this dish is how easy it is to customize based on your mood or what’s in your fridge.

You can swap out the ground beef for ground turkey, shredded chicken, or even black beans if you're aiming for a meatless version. Each option brings a different flavor but works beautifully with the enchilada sauce and tortellini.

For a spicier kick, stir in a can of diced green chiles or a spoonful of chipotle in adobo. These add smokiness and heat that pair well with the cheese and beef.

Want extra veggies? Toss in some corn, diced bell peppers, or zucchini when you sauté the onions. They add color, texture, and a touch of sweetness to balance the spice.

If you’re dairy-free or reducing dairy, you can easily substitute the cheese tortellini for a plain version and use a plant-based cheese alternative. There are also some great dairy-free enchilada sauces on the market now.

Don’t be afraid to top your skillet with fun garnishes like sour cream, chopped cilantro, jalapeño slices, or avocado. These small touches take it to the next level and let everyone at the table customize their plate.

With endless ways to make it your own, this Cheesy Beef Enchilada Tortellini Skillet is the kind of recipe you'll come back to again and again. It's easy to master, forgiving to tweak, and absolutely delicious every time.

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