Cheesy Beef Enchiladas Tortellini is a fun and tasty mix that brings together two favorites: hearty beef enchiladas and cheesy tortellini pasta. This dish is packed with rich, melted cheese and a savory beef filling, all wrapped up in soft pasta that’s soaked in flavorful enchilada sauce. It’s a perfect comfort meal when you’re craving something warm and satisfying with a little extra twist.
I love how this recipe takes the classic enchilada flavors and pairs them with tender tortellini. It’s like having the best of both worlds in one dish! I like to make a big batch and enjoy the leftovers because the flavors get even better after a day. Plus, it’s really simple to put together, which makes it great for weeknight dinners when I want something yummy but don’t feel like spending too much time cooking.
One of my favorite ways to serve these cheesy beef enchiladas tortellini is with a sprinkle of fresh cilantro and a dollop of sour cream on top. It adds a little brightness and creaminess that balances the rich cheese and beef perfectly. This dish is always a hit with friends and family, and I’m pretty sure it’ll become a regular in your meal rotation too!
Key Ingredients & Substitutions
Ground beef: This adds rich flavor and texture. For a leaner option, try ground turkey or chicken. If you want a vegetarian twist, use cooked lentils or plant-based meat substitutes.
Cheese tortellini: The star pasta choice here, offering cheesy pockets that complement the beef. If you can’t find tortellini, ravioli or even large pasta shells work well. Fresh or frozen is fine.
Mexican blend cheese & mozzarella: These cheeses melt smoothly and add creaminess. You can swap Mexican blend for cheddar or a mix of Monterey Jack and pepper jack if you want a little heat.
Red enchilada sauce: It gives the dish its signature tangy, spicy flavor. Feeling adventurous? Try green enchilada sauce or even salsa roja for a different twist.
Onion, garlic, and spices: These build the base flavor. If fresh garlic isn’t handy, garlic powder works. Adjust chili powder and smoked paprika to taste if you prefer milder or spicier dishes.
Cilantro and sour cream: Perfect fresh toppings to balance the bold flavors. If you’re not a fan of cilantro, chopped parsley is a nice alternative, and Greek yogurt can substitute for sour cream.
How Do You Get the Best Texture and Flavor in This Dish?
Cooking the beef properly is key. Here’s how I do it:
- Use medium heat to brown the beef and soften onions so you get good flavor without burning.
- Drain fat to avoid a greasy dish but keep a little for flavor.
- Mix in spices after cooking beef to let their flavors bloom without burning.
- Cook tortellini just until al dente so they hold shape in the bake and don’t get mushy.
- Layer the dish thoughtfully, sprinkling cheese between and on top for even melting and gooey bites.
- Baking uncovered lets the cheese bubble and brown slightly, adding a lovely texture.
Letting the dish cool a few minutes after baking helps it set, making serving easier and helping the flavors settle. Don’t rush this step!
Equipment You’ll Need
- Large skillet – I like it because it lets me cook the beef mixture evenly and is easy to clean.
- Pot for boiling tortellini – a big enough pot helps cook pasta quickly without sticking.
- Baking dish (9×13 inches) – my go-to for even baking and easy serving.
- Mixing spoon or spatula – good for stirring everything together smoothly.
- Measuring cups and spoons – keep the ingredients just right.
- Oven – necessary for melting the cheese and baking the dish to bubbly perfection.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner dish.
- Top with sliced jalapeños or hot sauce if you like some heat.
- Mix in black beans or corn for extra texture and nutrition.
- Swap cilantro for chopped parsley or green onions if cilantro isn’t your thing.
- Add sliced olives or diced tomatoes for more flavor and freshness.
Cheesy Beef Enchiladas Tortellini: A Delicious Twist on Classic Comfort Food
Ingredients You’ll Need:
Main Ingredients:
- 1 pound ground beef
- 1 package (9-12 ounces) refrigerated cheese tortellini
- 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 1 cup shredded mozzarella cheese
- 1 can (10 ounces) red enchilada sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Spices & Extras:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- Sour cream, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 15 minutes to cook on the stove, and 20-25 minutes to bake in the oven. Altogether, plan for about 45 minutes from start to finish, including a short cool-down before serving.
Step-by-Step Instructions:
1. Prepare and Cook Tortellini:
Start by boiling the cheese tortellini according to the package directions until al dente, then drain and set them aside.
2. Cook the Beef Mixture:
In a large skillet over medium heat, cook the ground beef along with the chopped onion and minced garlic. Stir regularly until the beef is nicely browned and the onions are soft. Drain any extra fat. Next, add ground cumin, chili powder, smoked paprika, salt, and pepper. Stir well, then remove the skillet from heat.
3. Add Sauce and Tortellini:
Pour the red enchilada sauce and chopped fresh cilantro into the beef mixture. Gently fold in the cooked tortellini until everything is evenly combined.
4. Assemble and Bake:
Lightly grease a medium baking dish. Layer half of the beef and tortellini mixture in the dish, then sprinkle half of the shredded Mexican blend and mozzarella cheeses over it. Add the remaining beef and tortellini mix on top, spreading it out evenly. Finally, sprinkle the rest of the cheese on top. Bake uncovered at 375°F (190°C) for 20-25 minutes, until the cheese is melted and bubbly.
5. Serve:
Let the dish cool for a few minutes after baking. Serve portions topped with a dollop of sour cream and a sprinkle of fresh cilantro for a fresh, creamy finish.
Can I Use Frozen Tortellini for This Recipe?
Yes! Just make sure to thaw the frozen tortellini before cooking. Follow the package instructions for cooking times, as frozen pasta might take a minute or two longer to reach al dente.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the beef mixture and cook the tortellini in advance, then store everything separately in the fridge for up to 2 days. Assemble and bake just before serving to keep it fresh and cheesy.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally to heat evenly and prevent drying out.
Can I Substitute the Ground Beef?
Sure! Ground turkey, chicken, or even plant-based crumbles work well as alternatives. Adjust cooking times as needed and season to taste to maintain the dish’s bold flavors.