Beef Enchilada Tortellini is a fun twist on two favorite comfort foods combined into one dish. Imagine tender beef mixed with cheesy tortellini, all wrapped in that classic enchilada sauce with a bit of spice and a sprinkle of melted cheese on top. It’s a cozy meal that brings together the hearty flavors of a Mexican favorite with the soft, pasta goodness of Italian cuisine.
I love making this recipe when I want something different but still super satisfying. The filling inside the tortellini combined with the spicy enchilada sauce makes every bite a little surprise, and I always find myself wanting seconds. It’s easy to put together, so I feel like I’m treating myself without spending too much time in the kitchen.
My favorite way to serve it is with a simple side of fresh guacamole or a crisp green salad to balance out the cheesy, meaty richness. It’s the kind of dish that’s great for a family dinner or a casual get-together with friends because everyone tends to love it. Plus, leftovers reheat really well, so I always make sure to save some for the next day!
Key Ingredients & Substitutions
Cheese Tortellini: Cheese-filled tortellini adds a creamy texture that pairs well with the spicy sauce. If you can’t find tortellini, ravioli or even cheese-filled dumplings make good substitutes.
Ground Beef: Choose lean ground beef to avoid too much grease. For a lighter option, ground turkey or chicken work well and soak up the spices nicely.
Enchilada Sauce: This gives the dish its signature Mexican flavor and spice. You can use store-bought sauce or make your own if you want more control over heat and ingredients.
Spices: Cumin, chili powder, and smoked paprika create the warm, smoky base. Feel free to adjust amounts depending on how spicy or mild you like it.
Cheese: A Mexican blend cheese melts smoothly, but mozzarella or Monterey Jack are great options too. Using a mix adds both meltiness and flavor.
How Do You Keep Tortellini from Getting Mushy?
Tortellini cooks quickly and can get soft fast, so timing is key.
- Cook tortellini just until al dente (firm to the bite), following package instructions closely.
- Drain and rinse under cold water to stop cooking if you’re not adding it to the sauce immediately.
- Add tortellini at the end to the warm sauce to heat through without cooking more.
- Avoid simmering tortellini too long in the sauce to prevent it from breaking down.
These simple steps help tortellini hold its shape and keep a nice texture in the final dish. I’ve found this makes the biggest difference for a satisfying bite every time!
Equipment You’ll Need
- Large pot – for boiling the tortellini; a big pot helps prevent sticking.
- Large skillet – perfect for cooking the beef and mixing everything together.
- Wooden spoon or spatula – great for stirring the beef and sauce without scratching the pan.
- Colander – to drain the tortellini easily without losing any pasta.
- Measuring spoons – to get the spices just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner meal.
- Stir in diced green chilies or jalapeños for extra heat and zing.
- Add black beans or corn for a heartier, more textured dish.
- Top with sliced avocado or fresh lime juice after cooking for a fresh, creamy twist.
Beef Enchilada Tortellini
Ingredients You’ll Need:
- 1 package (9 oz) refrigerated cheese tortellini
- 1 lb ground beef
- 1 cup enchilada sauce (red)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup shredded Mexican blend cheese (or mozzarella)
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- Sour cream, for serving
- 1 tbsp olive oil
Time Needed
This dish takes about 10 minutes to prep and 20 minutes to cook, making for a quick and satisfying meal you can enjoy in about 30 minutes total.
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Drain and set aside.
2. Prepare the Beef Mixture:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked, about 6–8 minutes. Drain any excess fat if needed.
Stir in cumin, chili powder, smoked paprika, salt, and pepper, mixing well to coat the beef evenly.
3. Combine and Finish the Dish:
Add the enchilada sauce to the beef mixture. You can also add chopped tomatoes if you want some tomato chunks—this is optional. Simmer everything together for about 5 minutes to blend the flavors.
Gently fold in the cooked tortellini and half of the shredded cheese. Stir carefully until everything is warmed through and mixed well.
Sprinkle the remaining cheese on top. Cover the skillet and cook for 2–3 minutes until the cheese melts perfectly.
Turn off the heat and garnish with chopped fresh cilantro. Serve hot with a dollop of sour cream on top.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes! Just cook the frozen tortellini according to the package instructions—usually a minute or two longer than fresh. Make sure to drain well before adding to the skillet so the sauce doesn’t get watery.
Can I Substitute Ground Beef with Another Protein?
Absolutely! Ground turkey, chicken, or even plant-based meat substitutes work well. Just adjust the cooking time as needed until the protein is fully cooked.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave to keep the tortellini from getting mushy.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the beef mixture and sauce in advance and refrigerate it. When ready to eat, cook the tortellini fresh and combine everything just before serving for the best texture.
