Savory Beef Enchilada Tortellini

This hearty beef enchilada tortellini skillet mixes Italian pasta comfort with punchy Mexican tastes for a crowd-pleasing dinner. It might sound like a weird combo, but it works amazingly when those cheese-stuffed pasta bites swim in tangy enchilada sauce.

I whipped this up during a crazy weeknight when I couldn't pick between Italian or Mexican. My kids gave me side-eye at first, but now they beg for it twice a month, especially when we're rushing around for after-school activities.

Ingredients

• Ground beef: Makes a filling base that works great with Mexican seasonings
• Cheese tortellini: Adds plump, cheese-filled pasta pockets that make this dish way better than regular pasta
• Red enchilada sauce: Brings Mexican kick without needing tons of different spices
• Cheddar cheese: Gets all gooey on top just like traditional enchiladas
• Monterey Jack cheese: Adds smooth mildness that cuts through the tangy sauce
• Onion: Creates the flavor base that everything else builds on
• Cumin: Gives that warm, earthy taste needed for real Mexican flavor
• Chili powder: Adds gentle heat and rich taste
• Garlic powder: Packs savory punch without chopping fresh cloves
• Fresh cilantro or green onions: Add color and fresh zing to finish things off

Step-by-Step Instructions

Cook Tortellini:

Get a big pot of water boiling. Toss in the tortellini and cook just until soft following the package times. Don't let them get mushy or they'll break apart later. Drain well and set them aside while you make the meat part.

Brown The Beef:

Warm up a large, deep skillet over medium heat. Add your ground beef and chopped onion, breaking the meat into tiny bits with your spoon. Cook about 7-8 minutes till beef isn't pink anymore and onions turn clear. Pour off extra grease so your dinner won't be oily.

Add Seasonings:

Scatter cumin, chili powder, garlic powder, salt, and pepper over your meat. Mix everything well and cook about a minute until it smells amazing. This quick cook wakes up the spices and pushes flavor through the whole dish.

Combine Sauce And Pasta:

Dump enchilada sauce over your spiced meat and stir it up. Let it bubble gently for 2 minutes so flavors can mix. Carefully fold in your cooked tortellini so they don't break. Make sure sauce coats all the pasta pieces.

Melt The Cheese:

Sprinkle both cheeses all across the top. Turn heat to low and put the lid on. Let it sit untouched for 3-5 minutes until cheese gets all melty and stretchy.

Finish And Serve:

Take it off the heat and throw on fresh cilantro or green onions. Let everything rest about 2 minutes before serving so it can cool slightly and flavors can settle down.

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You Must Know

The tortellini really steals the show here. First time around, my boy asked if we could throw in twice as much pasta next time. I was tempted, but I've found this mix of meat and pasta hits just right where everything gets its moment without anything taking over.

Make It Your Own

This dish totally adapts to what your family likes. Throw in a drained can of black beans for more protein, or mix in a cup of frozen corn when you add the sauce for some sweetness and crunch. You can even scatter broken tortilla chips on top before the cheese for that crispy enchilada bake feel.

Meal Prep Magic

Make the whole thing ahead and keep it in your fridge up to three days. When you warm it up, add a splash of water or more sauce if it looks dry, since the pasta soaks up liquid while sitting. For the best reheat, cover with foil and warm at 350°F for about 20 minutes until it's hot throughout.

Fiesta Night Fixings

Turn this into a full Mexican feast with easy sides. A green salad with lime dressing adds freshness, and warm flour tortillas work great for scooping up sauce. Put out small bowls of diced avocado, sour cream, and extra cilantro so everyone can top their own serving just how they want it.

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Kid-Friendly Cooking Lesson

This one-pan meal gives kids plenty of ways to help out. Little ones can scoop spices, scatter cheese, or pull cilantro leaves. Showing children how different food styles can mix together helps them try new things and makes fun kitchen memories.

Common Questions

→ Can I use frozen tortellini?

For sure, you can go with fridge or frozen tortellini. Just stick to what the package says for cooking it right.

→ What type of cheese works best?

We suggest cheddar and Monterey Jack for this meal, but feel free to try something like Pepper Jack if you want extra kick.

→ Is this dish spicy?

It's got mild spice to it. If you want more heat, throw in some chopped jalapeños or grab a hotter enchilada sauce.

→ Can I replace the ground beef?

Absolutely, ground turkey or chicken works great if you're after something not so heavy.

→ How can I store leftovers?

Put any extras in a sealed container in your fridge for up to 3 days. Warm it back up in a pan or microwave until it's hot through.