Cheesy Beef Enchilada Tortellini Recipe

Looking for a dish that combines the best of both worlds? Look no further than this mouthwatering Cheesy Beef Enchilada Tortellini recipe. Picture this: tender cheese-filled tortellini smothered in a flavorful blend of beef, spices, enchilada sauce, and gooey Monterey Jack cheese. It’s a comforting and cheesy delight that will have your taste buds singing with joy.

Cheesy Beef Enchilada Tortellini is not just a meal; it’s a warm embrace on a busy weeknight. With its rich flavors and creamy texture, this skillet dish is a true crowd-pleaser that will have everyone asking for seconds. Whether you’re cooking for your family or hosting a casual dinner with friends, this recipe is sure to become a staple in your kitchen rotation.

So, if you’re craving a cozy and satisfying dinner that’s easy to make and impossible to resist, give this Cheesy Beef Enchilada Tortellini a try. The fusion of Tex Mex and Italian flavors in this dish creates a unique and delicious experience that will leave you wanting more. Whip up a batch, savor every cheesy bite, and watch as this skillet meal quickly becomes a favorite in your home.

Quick Benefits

• Comforting and cheesy dish with punchy flavors – perfect for a cozy weeknight dinner
• Versatile recipe – can be easily customized with different protein options and cheese choices
• Leftovers are delicious and easy to reheat, making it a great option for meal prep
• Fusion of Tex Mex and Italian flavors creates a unique and satisfying meal

Why You’ll Love This Cheesy Beef Enchilada Tortellini Recipe Recipe

• The combination of saucy enchilada flavors and creamy pasta in one skillet creates a unique and comforting dish that is sure to satisfy your cravings.
• Perfect for busy weeknights, this recipe is quick to make and loved by both kids and adults, making it a family-friendly meal option.
• The addition of creamy Monterey Jack cheese adds a rich and irresistible flavor to the dish, making it a favorite every time you make it.
• This dish holds up well as leftovers, making it a great option for meal prep or quick lunches the next day.
• Versatile recipe allows for ingredient substitutions like ground turkey or vegetarian crumbles, making it adaptable to different dietary preferences.
• The Tex Mex and Italian fusion brings together familiar flavors in a new and delicious way, offering a playful twist on classic comfort food.
• Double the batch to have extra leftovers for the next day, as this dish tends to disappear quickly.

Ingredients for Cheesy Beef Enchilada Tortellini Recipe

Main Components

• 295 milliliters mild enchilada sauce
• 450 grams ground beef
• Fresh cilantro, for garnish
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 medium onion, finely chopped
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried cilantro
• 1 tablespoon minced garlic
• 285 grams diced tomatoes with green chilies (Rotel)
• 120 grams shredded Monterey Jack cheese
• 540 grams frozen cheese tortellini
• Sour cream, for serving
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper

Pro Tips for Cheesy Beef Enchilada Tortellini Recipe

Pro Tip 1: To make this Cheesy Beef Enchilada Tortellini even quicker, opt for fresh tortellini which cooks faster. Be sure to reduce the simmering time slightly and check for doneness to avoid overcooking the pasta.

Pro Tip 2: For a lighter version of this dish, feel free to swap the ground beef for ground turkey or chicken. Vegetarian crumbles also work well as a meat alternative. Adjust the seasonings to taste and consider using a milder enchilada sauce if preferred.

Pro Tip 3: While Monterey Jack cheese adds a creamy richness to the dish, don’t hesitate to substitute it with cheddar, mozzarella, or a Mexican cheese blend based on your preference or what you have on hand. Store any leftovers in an airtight container in the fridge for up to three days, and when reheating, add a splash of water or broth to maintain the creamy consistency.

How to Make Cheesy Beef Enchilada Tortellini Recipe

Step 1: Brown Beef and Sauté Onion

1. Heat a large skillet over medium-high heat. Cook ground beef until no longer pink, breaking it up with a spoon. Add chopped onion and sauté until translucent. Drain excess fat if needed.

Step 2: Season Meat Mixture

Combine salt, black pepper, chili powder, cumin, dried cilantro, and cayenne pepper. Stir in minced garlic and cook for 1 minute until fragrant.

Step 3: Incorporate Sauce, Tomato, and Pasta

Combine enchilada sauce, diced tomatoes with green chilies, and frozen tortellini in the pot. Stir well.

Step 4: Simmer and Cook Tortellini

Raise heat and bring mixture to a gentle boil. Lower heat to medium-low, cover, and simmer for about 5 minutes, stirring halfway, until tortellini is tender.

Step 5: Finish with Cheese and Garnish

After cooking the pasta, gently stir the mixture and sprinkle shredded Monterey Jack cheese evenly over the top. Cover with a lid or broil briefly until the cheese is melted. Garnish with fresh cilantro and serve with sour cream.

Storage Tips

After preparing the Cheesy Beef Enchilada Tortellini, store any leftovers in an airtight container in the refrigerator for up to three days. To maintain the creamy texture when reheating, consider adding a splash of water or broth to loosen the sauce. This dish holds up beautifully in the fridge, making it a convenient option for quick and satisfying meals throughout the week. When ready to enjoy the leftovers, gently reheat the skillet on the stovetop or in the microwave until warmed through.

For variety, feel free to make ingredient substitutions based on your preferences. You can swap the ground beef for ground turkey or chicken for a lighter version, or use vegetarian crumbles as a meat-free alternative. If you cannot find Rotel diced tomatoes with green chilies, a mixture of canned diced tomatoes and green chilies works well as a substitute. Additionally, different types of melty cheese such as cheddar, mozzarella, or a Mexican blend can be used in place of Monterey Jack. This versatile dish combines Tex Mex and Italian flavors for a comforting and flavorful meal that can easily be customized to suit your taste preferences.

Ingredient Substitutions

For a lighter version of this dish, consider swapping the ground beef for ground turkey or chicken. Vegetarian crumbles can also be used as a meat alternative. If you can’t find Rotel, a mixture of canned diced tomatoes and green chilies can be a suitable substitute. Additionally, if you’re out of Monterey Jack cheese, cheddar, mozzarella, or a Mexican blend cheese can be used as equally delicious alternatives.

To make the dish milder, opt for mild enchilada sauce and reduce the amount of chili powder if desired. If you prefer less heat, you can skip the cayenne pepper altogether. When using fresh tortellini, adjust the simmering time slightly and check for doneness to prevent overcooking. Leftovers can be stored in an airtight container in the fridge for up to three days and reheated gently with a splash of water or broth to maintain creaminess.

Serving Suggestions

For a fun and interactive serving suggestion, consider setting up a DIY enchilada tortellini bar for a casual dinner party. Arrange bowls of toppings like extra shredded cheese, diced tomatoes, sliced jalapeños, chopped cilantro, and sour cream so guests can customize their skillet to their liking. Serve warm tortillas on the side for wrapping up the cheesy tortellini mixture for a Tex Mex-inspired feast!

If you’re looking for a cozy and indulgent twist, transform this dish into Cheesy Beef Enchilada Tortellini Bake. Simply transfer the cooked skillet mixture into a baking dish, top with an extra layer of shredded Monterey Jack cheese, and bake until bubbly and golden brown. This casserole-style presentation adds a comforting touch and creates a gooey, cheesy top layer that’s sure to be a hit with your family or guests. Serve with a side of crunchy tortilla chips or a fresh avocado salad to complete the comforting meal.

FAQs for Cheesy Beef Enchilada Tortellini Recipe

Can I use fresh tortellini instead of frozen?

Yes, fresh tortellini cooks even more quickly. Just reduce the simmering time slightly and check for doneness.

Do I need to use lean ground beef for this recipe?

Lean ground beef is ideal, but you can use any ground beef. Just drain excess fat after browning.

Can I make this dish less spicy?

Absolutely. Use mild enchilada sauce, skip the cayenne, and reduce chili powder as needed.

What are some good alternatives to Monterey Jack cheese?

Monterey Jack melts well, but cheddar, mozzarella, or a Mexican blend are great alternatives.

Conclusion

I hope you enjoy diving into the flavors of this Cheesy Beef Enchilada Tortellini dish as much as I do. The blend of spicy, creamy, and cheesy elements creates a truly comforting meal that’s perfect for busy weeknights or leisurely weekends. The simplicity of this recipe makes it a versatile option for any occasion, and the leftovers are just as delicious the next day.

Remember, feel free to make this recipe your own by experimenting with different protein options, cheeses, and spice levels to suit your taste preferences. The beauty of cooking is in the creativity and personal touch you bring to each dish. So, gather your loved ones around the table, savor each bite of this Cheesy Beef Enchilada Tortellini, and create lasting memories with every delicious forkful. Bon appétit!

Cheesy Beef Enchilada Tortellini Recipe

Creamy Monterey Jack cheese melds with punchy enchilada flavors in this comforting Cheesy Beef Enchilada Tortellini skillet, bridging Tex-Mex and Italian cuisines effortlessly.

Print Recipe Pin Recipe

Prep Time5 Minutes

Cook Time20 Minutes

Total Time25 Minutes

CuisineAmerican

Skill LevelEasy

Servings4 Servings (1 skillet of beef enchilada tortellini)

Ingredients

Main Components

• 295 milliliters mild enchilada sauce
• 450 grams ground beef
• Fresh cilantro, for garnish
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 medium onion, finely chopped
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried cilantro
• 1 tablespoon minced garlic
• 285 grams diced tomatoes with green chilies (Rotel)
• 120 grams shredded Monterey Jack cheese
• 540 grams frozen cheese tortellini
• Sour cream, for serving
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper

Instructions

1. Brown Beef and Sauté Onion: 1. Heat a large skillet over medium-high heat. Cook ground beef until no longer pink, breaking it up with a spoon. Add chopped onion and sauté until translucent. Drain excess fat if needed.
2. Season Meat Mixture: Combine salt, black pepper, chili powder, cumin, dried cilantro, and cayenne pepper. Stir in minced garlic and cook for 1 minute until fragrant.
3. Incorporate Sauce, Tomato, and Pasta: Combine enchilada sauce, diced tomatoes with green chilies, and frozen tortellini in the pot. Stir well.
4. Simmer and Cook Tortellini: Raise heat and bring mixture to a gentle boil. Lower heat to medium-low, cover, and simmer for about 5 minutes, stirring halfway, until tortellini is tender.
5. Finish with Cheese and Garnish: After cooking the pasta, gently stir the mixture and sprinkle shredded Monterey Jack cheese evenly over the top. Cover with a lid or broil briefly until the cheese is melted. Garnish with fresh cilantro and serve with sour cream.