Description
This Cheesy Beef Enchilada Tortellini Skillet combines tender ground beef, flavorful enchilada sauce, and cheesy tortellini for a quick and comforting one-pan meal. Perfect for weeknight dinners, it features a blend of diced tomatoes, sautéed onions, and melted cheddar and Monterey Jack cheese for a delicious Mexican-inspired twist on pasta.
Ingredients
Scale
Meat and Dairy
- 1 lb lean ground beef (80/20)
- 1 cup shredded cheese (cheddar and Monterey Jack blend)
Pasta
- 12 oz cheese tortellini (fresh or frozen)
Vegetables and Aromatics
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
Pantry Items
- 1 cup red enchilada sauce
- 2 tsp olive oil
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onions and minced garlic and sauté until softened and fragrant, about 3 minutes.
- Cook Ground Beef: Add the ground beef to the skillet. Cook, stirring occasionally, until browned and fully cooked, approximately 5 minutes. Drain any excess fat if necessary.
- Add Tomatoes and Sauce: Stir in the diced tomatoes with their juice and the enchilada sauce. Bring to a simmer and cook for about 5 minutes to let the flavors meld.
- Cook Tortellini: Gently add the cheese tortellini to the skillet. Add a splash of water or broth if needed to slightly cover the pasta. Cook according to package instructions, typically around 6 minutes, until the tortellini are tender.
- Melt Cheese: Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the skillet. Cover the skillet with a lid and let the cheese melt for about 3 minutes.
- Serve: Serve the cheesy beef enchilada tortellini hot, optionally garnished with fresh cilantro or sliced jalapeños for added flavor and heat.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For spicier flavor, add a pinch of cayenne pepper or chopped jalapeños while cooking the beef.
- Use vegetable broth instead of water to add more depth to the sauce.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop or microwave to avoid overcooking the tortellini.
