Beef Enchilada Tortellini is a fun twist that brings together the best of two worlds — soft, cheesy tortellini pasta and the bold, zesty flavors of classic beef enchiladas. You get tender ground beef mixed with a creamy, spicy sauce hugging those little pasta pillows filled with cheese. It’s like a party of familiar tastes all wrapped up in one dish.
I love making this when I want something comforting but a bit different from regular pasta or traditional enchiladas. The sauce gets nice and thick, coating every bite, and the hint of spices gives it a little kick without being too overpowering. Plus, it’s super easy to toss together, making it a go-to for busy weeknights.
My favorite way to enjoy Beef Enchilada Tortellini is with a sprinkle of fresh cilantro and a dollop of sour cream on top. It adds a fresh creaminess that balances the spices perfectly. I often serve it with a simple side salad or some crunchy tortilla chips for that extra texture. It’s one of those dishes that’s sure to please everyone around the table!
Key Ingredients & Substitutions
Cheese-filled tortellini: This is the heart of the dish. Cheese tortellini adds a creamy texture that pairs perfectly with the spicy beef sauce. If you can’t find tortellini, cheese ravioli or even small pasta shells work well.
Ground beef: I like using lean ground beef for a good mix of flavor and less grease. For a lighter option, turkey or chicken work great. Just adjust cooking time as needed.
Enchilada sauce: Using a good-quality red enchilada sauce really boosts the flavor. If you prefer less spice, mild enchilada sauce or even tomato sauce with added chili powder can work.
Cheese blend: Mexican cheese blend adds a nice melty, mild sharpness. Mozzarella and cheddar mixed together is my go-to if you don’t have the blend.
How Do You Make the Sauce So Flavorful and Well-Blended?
Building the sauce is key! Here’s how I make sure it tastes just right:
- Start by browning ground beef, then cook onions and garlic until soft to build a flavorful base.
- Add chili powder, cumin, and smoked paprika to season well — these spices give that enchilada taste.
- Pour in the enchilada and tomato sauces, then simmer for about 5-7 minutes. This step lets the spices blend and the sauce thicken, which coats the tortellini nicely.
- When tossing in the cooked tortellini, gently mix to avoid breaking the pasta while evenly spreading the sauce.
- Finish with cheese and cover just long enough to melt it — don’t overcook to keep that fresh, melty goodness.
This slow simmer and gentle folding create a rich, balanced dish with cozy beef and cheesy pasta in every bite.
Equipment You’ll Need
- Large pot – for boiling the tortellini; big enough to avoid sticking and cook evenly.
- Large skillet or sauté pan – to brown beef and simmer the enchilada sauce; wide surface helps cook evenly.
- Wooden spoon or spatula – perfect for breaking up the beef and stirring without scratching your pan.
- Colander – to drain cooked tortellini quickly and easily.
- Lid for skillet – helps melt the cheese evenly without overcooking.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter protein that still holds flavor well.
- Add black beans or corn for a boost of texture and mild sweetness that pairs great with enchilada spices.
- Mix in diced green chilies or jalapeños if you like extra heat and a sharper kick.
- Try using pepper jack cheese instead of the Mexican blend for a creamier, spicier melt.
How to Make Beef Enchilada Tortellini?
Ingredients You’ll Need:
Main Ingredients:
- 1 package (9-12 oz) cheese-filled tortellini
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup enchilada sauce (red)
- 1/2 cup tomato sauce
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded Mexican blend cheese (or mozzarella and cheddar mix)
For Garnish (Optional):
- Fresh cilantro, chopped
- Sour cream
Time Needed:
This recipe takes about 10 minutes of prep time and roughly 20 minutes for cooking. So, overall, you’re looking at around 30 minutes from start to finish, making it a quick and tasty meal for busy days.
Step-by-Step Instructions:
1. Cook the Tortellini:
Fill a large pot with water and bring to a boil. Add a pinch of salt and the cheese-filled tortellini. Cook according to the package’s directions until just tender (usually around 3-5 minutes). Drain and set aside.
2. Brown the Beef:
In a large skillet over medium heat, add the ground beef. Break it apart with your spoon and cook it until it’s browned and no longer pink, about 5 to 7 minutes. Drain the excess fat if you want a leaner dish.
3. Add Onion and Garlic:
To the beef, add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is soft and clear, stirring frequently to prevent burning.
4. Season and Simmer:
Stir in chili powder, cumin, smoked paprika, salt, and pepper. Mix everything well so the spices coat the beef. Pour in the enchilada sauce and tomato sauce, then let the mixture simmer on low for about 5-7 minutes. This helps the flavors blend and the sauce thicken a bit.
5. Mix Tortellini with Sauce:
Add your cooked tortellini right into the skillet with the beef sauce. Gently toss or stir everything together to make sure the pasta is nicely coated with that rich sauce.
6. Melt the Cheese:
Sprinkle the shredded Mexican cheese blend evenly over the tortellini and sauce. Cover the skillet with a lid and let it sit for 2-3 minutes, until the cheese melts beautifully.
7. Serve and Garnish:
Dish out your Beef Enchilada Tortellini into bowls. Sprinkle fresh chopped cilantro on top for a nice fresh flavor. If you like, add a dollop of cool sour cream to balance the spices.
8. Enjoy!
Serve your dish hot! This meal goes great with a side of fresh salad or crunchy tortilla chips. Dive in and enjoy the cozy blend of cheesy pasta and spicy beef!
Can I Use Frozen Tortellini for This Recipe?
Yes, you can use frozen cheese tortellini! Just add a couple of extra minutes to the cooking time and cook according to package instructions until heated through. No need to thaw beforehand.
How Can I Make This Recipe Vegetarian?
Swap the ground beef for cooked black beans or lentils and use vegetable enchilada sauce. You can also add sautéed veggies like bell peppers and zucchini for extra flavor and texture.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can make the beef sauce and cook the tortellini separately, then store both in airtight containers in the fridge for up to 2 days. Combine and reheat gently on the stove before serving, adding cheese at the end to melt.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly. Add a splash of water or sauce if it gets too thick.
