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A close-up shot of a serving of beef enchilada tortellini in a white bowl, showing the melted cheese and seasoned beef.

Beef Enchilada Tortellini: The Ultimate Cheesy One-Pan Dinner

This Beef Enchilada Tortellini combines seasoned ground beef, cheese tortellini, and rich enchilada sauce in one skillet. A delicious, easy-to-make weeknight dinner that the whole family will love, ready in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 90/10 recommended
  • 1 cup chopped yellow onion
  • 2 cloves garlic minced
  • 1 packet taco seasoning or 2 tablespoons homemade
  • 20 oz red enchilada sauce about 2.5 cups
  • 1 cup beef broth
  • 20 oz refrigerated cheese tortellini
  • 2 cups shredded Mexican cheese blend
  • 1/4 cup chopped fresh cilantro for garnish
  • 2 green onions sliced, for garnish

Equipment

  • 1 Large Oven-Safe Skillet
  • 1 Wooden Spoon or Spatula

Method
 

  1. In a large, oven-safe skillet, cook the ground beef and chopped onion over medium-high heat until the beef is browned and the onion is soft. Drain any excess grease.
  2. Stir in the minced garlic and taco seasoning, cooking for about one minute until fragrant.
  3. Pour in the enchilada sauce and beef broth. Stir everything together and bring the mixture to a gentle simmer.
  4. Add the refrigerated tortellini to the skillet, stirring gently to coat. Let it simmer for the time indicated on the package, typically 5-7 minutes, until the tortellini is tender.
  5. Remove the skillet from the heat. Sprinkle the shredded cheese evenly over the top. For a bubbly, golden-brown top, you can place the skillet under the broiler for 2-3 minutes. Keep a close eye on it to prevent burning!
  6. Let it rest for a few minutes before garnishing with fresh cilantro and green onions. Serve hot.

Notes

Pro Tip: For the creamiest melt, shred your own cheese from a block.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.