Cheesy Beef Enchilada Tortellini

Cheesy Beef Enchilada Tortellini is that surprising weeknight dinner everyone will ask for again Toss together cheesy tortellini with savory ground beef and let it all melt under a bubbly blanket of cheese smothered in enchilada sauce It is comfort food with a fun Tex Mex twist and a creamy finish from sour cream

I whipped this up one rainy Tuesday when my teens were skeptical about tortellini outside of Italian dishes Now it is in our regular meal rotation and never lasts long

Ingredients

• Cheese tortellini: The cheesy filling adds richness and is the heart of this fusion Use refrigerated or frozen for best texture
• Ground beef: Pick one with a bit of fat for maximum flavor Lean also works fine if you want it lighter
• Onion: Chopped small so it disappears and builds a sweet flavor base Go for yellow or white for classic savoriness
• Garlic: Fresh cloves pack more punch than jarred stuff
• Chili powder: This brings smoky heat Choose a good quality blend so the flavor pops
• Ground cumin: Adds warmth and makes the dish unmistakably Tex Mex
• Paprika: For extra color and dimension Smoked is lovely if you want more depth
• Salt: Brings all the ingredients together Taste as you go
• Black pepper: Adds a little bite Freshly cracked will taste brighter
• Enchilada sauce: Red is bold and classic Green works if you want tang Try to find one with minimal additives for the best taste
• Mozzarella cheese: Melts to creamy strings Look for low moisture so the bake is not watery
• Cheddar cheese: Adds sharpness and color Buy a block and shred it yourself for best melt
• Sour cream: Cools the heat and brings everything together after baking
• Cilantro: Adds a bright lift Fresh is best and you can skip if you are not a fan

Step-by-Step Instructions

Cook the Tortellini:

Boil water with a big pinch of salt Add cheese tortellini and cook just until they rise to the surface and are tender about three to five minutes Drain well and rinse quickly with cool water to stop cooking Set aside

Brown the Ground Beef:

Place ground beef in a wide skillet over medium heat Break it up with a wooden spoon and let it cook without stirring too much at first for better browning After five to seven minutes when fully cooked and no pink remains drain off excess fat but leave a little for flavor

Add Aromatics:

Scatter chopped onion and minced garlic over the beef Cook everything together stirring often until the onion softens and the garlic is fragrant This should take about two to three minutes

Season the Mixture:

Sprinkle in chili powder ground cumin paprika salt and black pepper Stir well to coat the meat and onion mixture The spices should toast a bit with the heat which makes their flavors deeper and richer Give this about a minute

Combine with Enchilada Sauce:

Pour enchilada sauce over the meat mixture and stir well Reduce the heat to medium low and let the sauce simmer gently for five minutes This gives the beef time to soak up those bold Tex Mex notes Add the drained tortellini and gently fold everything together so pasta is well coated

Add Cheese:

Evenly spread mozzarella and cheddar cheeses on top Cover the skillet with a lid and reduce heat to low Let everything sit for two to three minutes until the cheese is melted and gooey

Finish Up:

Turn off the heat Dollop sour cream over the casserole and sprinkle with fresh cilantro Serve hot straight from the pan for best flavor

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My favorite part is watching the cheese bubble up as my kids hover at the stovetop The first time we made this my youngest proudly sprinkled on the cilantro and declared it the best pasta ever

Storing Leftovers

Store any leftovers in a sealed container in the fridge for up to three days To reheat scoop out servings into a microwave safe bowl add a splash of water or extra sauce and cover loosely before warming so the pasta stays creamy Avoid freezing as the tortellini can turn mushy

Ingredient Swaps

Swap ground turkey or chicken for beef if you want it lighter Vegetarian crumbles or lentils also work For the cheese you can go all mozzarella for extra melt or use Monterey Jack for mildness No tortellini on hand Use any stuffed pasta like ravioli

Serving Suggestions

Serve with a crisp green salad for balance or sliced avocado for freshness I love adding a squeeze of lime over each plate You can also make it a big potluck dish by doubling the recipe and broiling for a few minutes to brown the top

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Cultural Inspiration

This recipe mashes up Tex Mex enchilada spirit with the fun of Italian pasta nights It reminds me of how American comfort cooking never sits still always borrowing something new for the table It is great for family gatherings or weeknight cravings

Common Recipe Questions

→ What type of tortellini works best?

Cheese tortellini pairs perfectly, but spinach or meat-filled varieties also complement the bold flavors.

→ Can I use another protein instead of beef?

Ground turkey, chicken, or even plant-based crumbles can easily substitute while maintaining a savory taste.

→ Should I use red or green enchilada sauce?

Both options work—red offers a deeper, richer flavor, while green brings brightness. Choose your favorite for this fusion dish.

→ How do I prevent the tortellini from overcooking?

Cook the tortellini just until al dente and add it to the skillet last to avoid getting mushy.

→ What toppings enhance the dish?

Fresh cilantro, extra melted cheese, sliced jalapeños, or a squeeze of lime add bursts of flavor and color.