Cheesy Beef Enchilada Tortellini has become my go-to weeknight wonder, a true game-changer for busy evenings. It’s this incredible fusion that tastes like your favorite cheesy enchiladas but with the comforting hug of tender tortellini. My kids absolutely devour this Beef Enchilada Tortellini Casserole, and honestly, so do I! The aroma of savory ground beef, spices, and bubbling cheese filling my kitchen is pure bliss. It’s so simple to whip up, making it the perfect candidate for an Easy Cheesy Beef Tortellini Bake. Let’s get cooking!
Why You’ll Love This Cheesy Beef Enchilada Tortellini
This dish is an absolute winner for so many reasons!
- The flavor is out of this world – a perfect blend of cheesy enchiladas and tender tortellini.
- It’s incredibly quick to prepare, making it ideal for busy weeknights.
- This Enchilada Tortellini with Ground Beef is surprisingly budget-friendly, using common pantry staples.
- It’s a fantastic way to get your family to eat something new and exciting.
- It’s a hearty, comforting meal that feels indulgent but is balanced.
- You’ll love how easy the cleanup is, as it’s mostly a one-pan wonder.
- This Enchilada Tortellini with Ground Beef is customizable to your spice preference.
- It’s the ultimate comfort food that tastes like it took hours to make.
Ingredients for Cheesy Beef Enchilada Tortellini
Gathering your ingredients for this amazing Ground Beef Tortellini Enchilada Casserole is a breeze! You’ll need a few key players to bring that authentic enchilada flavor together with the comforting pasta.
- 1 tbsp olive oil – for sautéing the aromatics
- 1 small onion, finely diced – about 1 cup, forms the flavor base
- 2 cloves garlic, minced – essential for that savory kick
- 1 lb ground beef (lean preferred) – the hearty star of our dish
- 1 tsp ground cumin – adds that classic Mexican warmth
- 1 tsp chili powder – for a touch of smoky spice
- Salt and pepper, to taste – to enhance all the flavors
- 2 cups red enchilada sauce (mild, medium, or hot) – choose your preferred spice level for that signature enchilada taste
- 1 package (20 oz) cheese tortellini (fresh or refrigerated) – these little pasta pockets soak up all the delicious sauce
- 1 cup sour cream (plus extra for garnish) – makes the whole dish wonderfully creamy and tangy
- 1 cup shredded cheddar cheese – for that melty, gooey goodness
- 1 cup shredded Monterey Jack cheese – pairs perfectly with cheddar for ultimate cheesiness
How to Make Cheesy Beef Enchilada Tortellini
Get ready to create a dinner that smells as amazing as it tastes! This recipe is straightforward, and the result is a truly satisfying meal.
- Step 1: Start by preheating your oven to 375°F (190°C). Grab a large oven-safe skillet or a 9×13 inch baking dish.
- Step 2: Heat 1 tbsp olive oil in your skillet over medium heat. Add the 1 small onion, finely diced, and sauté until it becomes soft and translucent, about 3–4 minutes. Toss in the 2 cloves garlic, minced, and cook for another 30 seconds until you can smell its wonderful fragrance.
- Step 3: Add the 1 lb ground beef to the skillet. Use your spoon to break it apart and cook until it’s completely browned, usually around 5–6 minutes. If there’s a lot of grease, carefully drain most of it off.
- Step 4: Now, season the beef with 1 tsp ground cumin, 1 tsp chili powder, and a pinch of salt and pepper. Stir everything together and let those spices toast for about a minute; you’ll notice the aroma really intensifying.
- Step 5: Pour in the 2 cups red enchilada sauce and stir to coat the beef mixture. Bring this to a gentle simmer. This is where the magic starts to happen, creating that rich enchilada base for our Cheesy Mexican Tortellini Casserole.
- Step 6: Add the 1 package (20 oz) cheese tortellini directly into the simmering sauce. Stir gently to ensure they are submerged. If you’re using fresh tortellini, let them simmer for about 5–6 minutes until they’re tender. If they’re frozen, it’ll take a bit longer, around 8–9 minutes. Stir occasionally to prevent sticking.
- Step 7: Reduce the heat to low. Stir in the 1 cup sour cream, 1 cup shredded cheddar cheese, and 1 cup shredded Monterey Jack cheese. Keep stirring until all the cheese is melted and the sauce is wonderfully creamy and smooth. This step transforms it into a true Cheesy Mexican Tortellini Casserole. Taste and adjust salt and pepper if needed.
- Step 8: If you used an oven-safe skillet, you can top it with a little extra cheese and pop it under the broiler for a minute or two until golden and bubbly. If not, transfer the mixture to your prepared baking dish, top with cheese, and bake at 375°F (190°C) for about 5-10 minutes, or until the cheese is melted and the casserole is heated through. This final touch makes it a perfect Cheesy Mexican Tortellini Casserole.
Pro Tips for the Best Cheesy Beef Enchilada Tortellini
Want to elevate your Cheesy Tortellini Enchilada Casserole game? Follow these simple tips for guaranteed success every time!
- Don’t overcook the tortellini; they’ll continue to cook in the sauce, so aim for al dente.
- For an extra layer of flavor, toast your spices with the beef and onions for a minute before adding liquids.
- If you have time, letting the casserole sit for about 10 minutes after it comes out of the oven allows the flavors to meld beautifully.
What’s the secret to perfect Cheesy Beef Enchilada Tortellini?
The key to a truly perfect Creamy Beef Enchilada Tortellini lies in the balance of textures and flavors. Using good quality enchilada sauce and ensuring the tortellini are cooked just right, then finishing it with that creamy, cheesy sauce, makes all the difference. For more on flavor balancing, check out these tips for creamy sauces.
Can I make Cheesy Beef Enchilada Tortellini ahead of time?
Yes, you absolutely can! You can assemble this Cheesy Beef Tortellini Casserole Recipe up to 24 hours in advance. Cover it tightly and refrigerate. You may need to add a splash of extra enchilada sauce or water when reheating to loosen it up.
How do I avoid common mistakes with Cheesy Beef Enchilada Tortellini?
A common pitfall for an Enchilada Flavored Tortellini Casserole is overcooking the tortellini, making them mushy. Also, be sure to drain excess grease from the beef to prevent a greasy final product. Not enough cheese is another mistake; don’t be shy! Learn more about achieving perfect textures in your cooking.
Best Ways to Serve Cheesy Beef Enchilada Tortellini
This incredible Cheesy Beef Enchilada Tortellini is hearty enough to stand on its own, but pairing it with a few simple sides really elevates the meal. Think of it as a flavor explosion waiting to happen! For a truly delightful experience, I love serving it alongside a fresh, crisp green salad with a light vinaigrette to cut through the richness. Another fantastic option is some steamed corn or Mexican street corn (elote) for a pop of sweetness and texture. You might also enjoy these German cucumber salad pairings.
If you’re aiming for an Easy Mexican Beef Tortellini vibe, consider serving it with a side of fluffy cilantro-lime rice or some warm, soft tortilla chips for scooping up any extra sauce. A dollop of guacamole or some pickled jalapeños on the side also adds a wonderful fresh zing! For more ideas on flavorful sides, explore our appetizer recipes.
Nutrition Facts for Cheesy Beef Enchilada Tortellini
Discover the delicious details of this Cheesy Beef Tortellini with Enchilada Sauce. Each serving is packed with flavor and satisfying goodness. Here’s a breakdown of what you can expect per serving (based on 6 servings):
- Calories: 540 kcal
- Fat: 26 g
- Saturated Fat: 13 g
- Protein: 27 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 960 mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on dietary guidelines, consult resources on healthy eating.
How to Store and Reheat Cheesy Beef Enchilada Tortellini
Once this delicious Cheesy Beef Enchilada Tortellini has cooled down a bit, you’ll want to store it properly to keep it tasting amazing. For storing leftovers, let the casserole cool at room temperature for about an hour. Then, transfer any remaining Quick Beef Enchilada Tortellini into airtight containers. In the refrigerator, it should stay fresh and delicious for about 3 to 4 days. If you want to keep it even longer, this dish freezes beautifully! Wrap individual portions or the whole dish tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. This is similar to how we store our Halloween chocolate chip cookies for long-term enjoyment.
When you’re ready to enjoy your leftovers, reheating is super simple. For refrigerated portions, you can gently warm it in a microwave-safe dish for a minute or two, stirring halfway through. If it seems a little dry, add a splash of water or enchilada sauce. For frozen portions, it’s best to thaw them overnight in the refrigerator first. Then, reheat as you would the refrigerated leftovers. You can also reheat it in a 350°F (175°C) oven until heated through, which usually takes about 15-20 minutes.
Frequently Asked Questions About Cheesy Beef Enchilada Tortellini
Can I use different types of tortellini?
Absolutely! While cheese tortellini is classic, feel free to experiment. Spinach tortellini or even a meat-filled tortellini can work wonderfully in this recipe. Just be mindful of cooking times, as they can vary slightly.
Is it really a one-pan meal?
For the most part, yes! This Cheesy Beef Enchilada Tortellini One Pan dish is designed for minimal cleanup. You’ll brown the beef and sauté the onions in a large skillet, then add the rest of the ingredients. If your skillet isn’t oven-safe, you’ll transfer it to a baking dish for the final cheesy melt, but it still keeps the dishwashing to a minimum. For other easy meal ideas, check out our one-pan sausage and rice.
What makes this Cheesy Beef Enchilada Tortellini different from other pasta bakes?
The unique fusion of Italian pasta with bold Mexican enchilada flavors sets this dish apart. It’s not just pasta with a creamy sauce; it’s a delightful marriage of two beloved comfort food cuisines, creating something entirely new and exciting.
Can I make it vegetarian?
You certainly can! To make a vegetarian version of this Cheesy Beef Enchilada Tortellini, simply omit the ground beef. You could add extra vegetables like corn, black beans, or diced bell peppers in its place to maintain a hearty texture.
Variations of Cheesy Beef Enchilada Tortellini You Can Try
This recipe is so versatile, you can easily tweak it to suit your preferences! If you’re craving something with a kick, try turning it into a Spicy Beef Enchilada Tortellini by adding a pinch of cayenne pepper with the chili powder, or even some diced jalapeños along with the onions. For a lighter twist, you can swap the ground beef for ground turkey or chicken, making it a fantastic weeknight option that’s still incredibly flavorful. This flexibility ensures it can truly become a Family Favorite Beef Tortellini Bake for everyone.
You could also experiment with different cheeses, like a pepper jack for extra spice, or add a can of drained black beans or corn to the mix for added texture and a more robust flavor profile. For a different cooking method, you could even adapt this into a slow cooker meal for ultimate convenience! If you enjoy slow cooker recipes, you might like our slow cooker beef ramen.
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Cheesy Beef Enchilada Tortellini: 1 Weeknight Wonder
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich, creamy fusion of cheesy beef enchiladas and tender cheese-filled tortellini, this quick dinner idea delivers comfort in every bite. Packed with bold enchilada flavor, melty cheddar and Monterey Jack cheese, and a tangy sour cream finish, it’s a one-pan meal perfect for busy weeknights, casual get-togethers, or when you just need a hearty, satisfying dinner.
Ingredients
- 1 lb ground beef (lean preferred)
- 1 package (20 oz) cheese tortellini (fresh or refrigerated)
- 2 cups red enchilada sauce (mild, medium, or hot depending on preference)
- 1 cup sour cream (plus extra for garnish)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add ground beef to the skillet. Break it up with a wooden spoon and cook until fully browned, about 5–6 minutes. Drain excess grease if necessary.
- Season the beef with cumin, chili powder, salt, and pepper. Stir to combine, letting the spices bloom for 1 minute.
- Pour in the enchilada sauce and bring the mixture to a gentle simmer. Stir well so the beef is fully coated.
- Add the cheese tortellini to the skillet. If using fresh, simmer for about 5–6 minutes; if frozen, allow 8–9 minutes, stirring occasionally so they cook evenly.
- Lower the heat and stir in sour cream, cheddar, and Monterey Jack cheese until melted and creamy. Adjust seasoning to taste.
- Serve hot, garnished with a dollop of sour cream and a sprinkle of chopped fresh cilantro.
Notes
- Swap ground beef for turkey or chicken for a lighter option.
- Add diced jalapeños or cayenne for extra heat.
- For a saucier dish, add an extra ½ cup enchilada sauce before simmering tortellini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion Mexican & Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 540 kcal
- Sugar: 5 g
- Sodium: 960 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 95 mg