Cheesy Beef Enchilada Tortellini Skillet Recipe

There's something magical about the smell of melted cheese, smoky enchilada sauce, and sizzling beef coming together in one bubbling skillet. This Cheesy Beef Enchilada Tortellini Skillet is a mouthwatering mash-up of two comfort food favorites—classic enchiladas and cheesy pasta—all made in one pan.

this Recipe

I first whipped this up on a whim, trying to use up leftover ground beef and a forgotten bag of tortellini. One bite in, and my family was hooked. It’s become our go-to when we want something hearty, cheesy, and ridiculously easy to make.

Why You'll Love This Cheesy Beef Enchilada Tortellini Skillet

Get ready to fall in love with the easiest one-pan dinner in your rotation. This Cheesy Beef Enchilada Tortellini Skillet delivers bold Tex-Mex flavor with the comforting twist of cheese-stuffed pasta.

First, it’s incredibly quick and easy. The entire dish comes together in about 30 minutes, making it a lifesaver on busy weeknights when you need something fast and filling.

It’s also a budget-friendly meal. With a few pantry staples and a single protein, you can feed a hungry family of four without breaking the bank.

Then there's the cheesy factor. Between the stuffed tortellini and the gooey melted cheddar on top, this dish is a dream for cheese lovers. Every bite is rich, melty, and totally satisfying.

And don’t forget its versatility. You can switch up the meat, add veggies, or even go spicier or milder depending on your family's tastes. It's the kind of recipe that invites creativity.

Best of all, clean-up is a breeze. Everything cooks in one skillet, which means less time doing dishes and more time enjoying your meal.

Ingredients Notes

The beauty of this Cheesy Beef Enchilada Tortellini Skillet lies in its straightforward ingredient list. Every item serves a purpose, creating layers of flavor and texture in just one pan.

Ground beef is the star of the show here. I recommend using 85/15 for a perfect balance of flavor and moisture. Brown it until it’s nicely caramelized to give the dish a deeper, richer taste.

Cheese tortellini brings a delightful twist to the traditional enchilada. The creamy cheese filling pairs beautifully with the bold sauce and beef. You’ll want refrigerated or frozen tortellini for quick cooking and best texture.

Red enchilada sauce ties everything together with its smoky, slightly spicy notes. Use your favorite store-bought brand or homemade if you have some on hand. Look for one that’s not too watery—it should coat the pasta well.

Shredded cheddar cheese is what gives the dish that melty, bubbly finish. Sharp cheddar is my go-to, but a Mexican blend or even pepper jack would be delicious for a spicier kick.

You’ll also want a large oven-safe skillet with a lid. This allows you to cook everything from start to finish without needing to transfer dishes—super convenient and perfect for weeknight meals.

How To Make This Cheesy Beef Enchilada Tortellini Skillet

Making this Cheesy Beef Enchilada Tortellini Skillet is a breeze. The whole thing comes together in a single pan, with just a few simple steps and minimal mess.

Start by heating a tablespoon of oil in a large skillet over medium heat. Once hot, add your ground beef and cook, breaking it up with a spatula, until fully browned and slightly crispy around the edges. Drain any excess grease if needed.

Next, stir in your enchilada sauce and about ½ cup of water. Bring the mixture to a gentle simmer, allowing the flavors to meld. This creates a rich, saucy base that will soak into the tortellini as it cooks.

Now, add the cheese tortellini directly into the skillet. Stir well to coat the pasta evenly in the sauce. If you’re using frozen tortellini, you may need to add a few extra minutes to the cooking time and a splash more water.

Cover the skillet with a lid and let it simmer for about 8-10 minutes, stirring occasionally, until the tortellini are tender and fully cooked. The sauce will thicken slightly and cling to the pasta beautifully.

Once everything is cooked through, sprinkle the shredded cheddar cheese generously over the top. Cover again just until the cheese melts into a glorious, gooey layer. If your skillet is oven-safe, you can pop it under the broiler for a couple of minutes to get that golden, bubbly top.

From start to finish, this recipe takes about 30 minutes. It's the ultimate weeknight dinner with minimal fuss and maximum flavor.

Storage Options

Leftovers of this Cheesy Beef Enchilada Tortellini Skillet store wonderfully, making it a great make-ahead or next-day lunch option.

To refrigerate, let the skillet cool completely, then transfer leftovers to an airtight container. It will stay fresh in the fridge for up to 4 days.

For freezing, portion the cooled dish into freezer-safe containers or zip-top bags. Flatten the bags for easier storage and quicker thawing. It will keep in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.

When reheating, microwave individual portions for 1-2 minutes, stirring halfway through. If you're reheating a larger portion, warm it in a skillet over medium heat, adding a splash of water or extra sauce to loosen things up.

Variations and Substitutions

One of the best things about this dish is how easily it adapts to what you have on hand. It’s a great base recipe that welcomes tweaks.

Want to make it vegetarian? Swap the ground beef for black beans or lentils. Sautéed mushrooms also work well to add a meaty texture.

If you're not a fan of beef, try ground turkey or chicken. Just make sure to season it well since these meats are leaner and milder in flavor.

For a spicier kick, use a hot enchilada sauce or stir in a diced jalapeño or a pinch of cayenne pepper when browning the meat.

To stretch the dish even further or sneak in some veggies, toss in a cup of frozen corn, bell peppers, or zucchini during the simmering stage.

And if you don’t have tortellini, you can make this with regular pasta—just cook it separately before mixing it in. The cheese-stuffed tortellini really makes the dish special, but other shapes like rotini or shells still deliver big flavor.

No matter how you customize it, this recipe is incredibly forgiving. Don’t be afraid to experiment and make it your own!

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