Name: Cheesy Beef Enchilada Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 pound ground beef; 2 cups red enchilada sauce; 9 ounces cheese tortellini (fresh or refrigerated); 1/2 cup sour cream; 1 cup shredded cheddar cheese; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh cilantro (optional)

I have to say, this Cheesy Beef Enchilada Tortellini has quickly climbed the ranks as one of my favorite comfort meals to make during the week. It brings together two worlds I absolutely adore—rich, saucy beef enchiladas and soft, cheesy tortellini pasta. It’s one of those dishes that makes everyone around the table pause after the first bite and go, “Whoa.” I love watching their faces light up with that perfect blend of surprise and satisfaction.

What makes this recipe even better is how effortless it is to throw together. It’s hearty, packed with flavor, and the creamy enchilada sauce clings to every piece of tortellini like a warm, cheesy hug. Whether I’m cooking for family on a busy weeknight or serving it up for friends during a casual dinner, it never disappoints. I think you’re going to fall in love with it just like I did.

Why You’ll Love This Cheesy Beef Enchilada Tortellini

Bold, familiar flavors: It takes all the richness of a beef enchilada and fuses it with the comforting texture of cheese-filled pasta.
Quick and simple: This is a true one-pan, 30-minute dinner—minimal cleanup, maximum flavor.
Perfect for picky eaters: It’s cheesy, beefy, saucy… what’s not to love?
Customizable: You can switch up the protein, spice level, or even make it vegetarian.
Freezer-friendly: Make a big batch and enjoy it again later without losing flavor or texture.

What Type of Tortellini Works Best for Cheesy Beef Enchilada Tortellini?

I always go for refrigerated cheese tortellini because it cooks quickly and the flavor melds beautifully with the enchilada sauce. The cheese inside adds another layer of richness to the dish. However, frozen tortellini is a solid backup option—just allow for a couple of extra minutes of simmer time. I wouldn’t recommend dried tortellini for this one, as it tends to be firmer and lacks that soft, pillowy texture that works so well in this saucy, cheesy recipe.

Options for Substitutions

If you’re missing an ingredient or want to switch things up, don’t worry—this recipe is super flexible.

Tortellini: Swap for mini ravioli or even penne pasta if that’s what you have.
Ground beef: Ground turkey, chicken, or even crumbled tofu can work as lighter or vegetarian options.
Enchilada sauce: Red enchilada sauce is my go-to, but green enchilada sauce gives it a tangy twist.
Sour cream: Greek yogurt works as a great substitute and gives a bit of a tang while keeping it creamy.
Cheese: Monterey Jack, Pepper Jack, or a shredded Mexican blend are all delicious choices if you want to change up the cheese topping.
Spices: You can add cumin, smoked paprika, or even a dash of hot sauce for extra flavor and heat.

Ingredients for This Cheesy Beef Enchilada Tortellini

Ground beef
This is the heart of the dish, providing savory flavor and a satisfying, meaty texture that pairs perfectly with the pasta and sauce.
Cheese tortellini
Soft, stuffed pasta adds creaminess and a cheesy bite in every forkful—absolutely essential for that indulgent feel.
Red enchilada sauce
This bold, smoky sauce ties everything together with its deep flavor and just the right amount of heat.
Sour cream
It adds a creamy tang that smooths out the spices and gives the sauce its luscious, velvety texture.
Shredded cheddar cheese
Melted over the top or stirred in, cheddar gives the dish a gooey, cheesy finish that makes it irresistible.
Garlic and onion
These aromatics bring depth and richness, elevating the flavor of the beef and sauce.
Olive oil
Used to sauté the onions and garlic, it lays the flavor foundation without overpowering the dish.
Fresh cilantro (optional)
Sprinkled on top for a burst of freshness and color—it’s totally optional but adds a nice final touch.
Salt and pepper
Simple, essential seasonings that bring out the best in every other ingredient.

Step 1: Sauté the Aromatics

In a large skillet or sauté pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened and fragrant, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds.

Step 2: Brown the Beef

Add the ground beef to the skillet with the onions and garlic. Break it up with a spoon and cook until browned and fully cooked through. Season with a pinch of salt and pepper. Drain any excess fat if needed.

Step 3: Stir in the Enchilada Sauce

Pour in the red enchilada sauce and stir to coat the beef evenly. Bring it to a gentle simmer and let it bubble for 3–4 minutes so the flavors can marry.

Step 4: Add the Tortellini

Gently stir in the cheese tortellini, making sure each piece is coated in the sauce. Cover and cook according to the tortellini package instructions—usually around 5–7 minutes—until they’re tender and heated through.

Step 5: Make It Creamy

Reduce the heat to low and stir in the sour cream until fully combined. This gives the dish its rich, velvety texture.

Step 6: Add Cheese and Finish

Sprinkle in shredded cheddar cheese and stir until melted. If you like, you can also add extra cheese on top and let it melt over low heat with the lid on.

Step 7: Garnish and Serve

Remove from heat, garnish with chopped fresh cilantro, and serve immediately. A little dollop of extra sour cream on top makes it even more indulgent.

How Long to Cook the Cheesy Beef Enchilada Tortellini

This dish comes together surprisingly fast. From start to finish, you’re looking at around 30 minutes total:

Sautéing onions and garlic: 3–4 minutes
Browning the beef: 5–6 minutes
Simmering the sauce: 3–4 minutes
Cooking tortellini: 5–7 minutes
Melting cheese and finishing: 2–3 minutes

It’s quick enough for a weeknight dinner but satisfying enough to feel like a special treat.

Tips for Perfect Cheesy Beef Enchilada Tortellini

Use fresh tortellini when possible for faster cooking and better texture.
Drain beef well after browning to avoid a greasy sauce.
Warm the enchilada sauce slightly before adding it to the skillet for smoother blending with the beef.
Stir gently after adding tortellini so you don’t break the pasta or lose filling.
Add sour cream on low heat to prevent it from curdling.
Taste and season at the end, especially after adding sour cream and cheese, as they can alter the saltiness.
Don’t skip the fresh garnish—cilantro or green onions add brightness to this rich, creamy dish.

Watch Out for These Mistakes While Cooking

Overcooking the tortellini
Tortellini cooks fast—keep an eye on it and remove from heat once it’s tender. Overcooked tortellini becomes mushy and loses its filling.
Adding sour cream over high heat
High heat can cause it to curdle. Always reduce to low or remove from heat before stirring it in.
Forgetting to drain excess fat
Too much leftover fat from the beef can make the dish greasy. Drain it off before adding the enchilada sauce.
Using dry tortellini without adjusting time
Dried tortellini takes longer to cook. Make sure to adjust cooking time and check for doneness before serving.
Skipping the taste test
With all the sauces and cheese, it’s easy to under- or over-season. Always give it a final taste and adjust salt or spice as needed.

What to Serve With Cheesy Beef Enchilada Tortellini?

Mexican Street Corn Salad

Fresh, creamy, and slightly tangy—it balances the richness of the pasta beautifully.

Guacamole and Tortilla Chips

Crunchy chips and smooth guac bring a fun, textural contrast to the meal.

Simple Green Salad with Lime Vinaigrette

A crisp green salad with citrus dressing adds freshness and cuts through the cheesy sauce.

Roasted Corn on the Cob

Slightly charred and buttery corn pairs well with the enchilada flavors.

Pico de Gallo

Fresh tomato salsa adds brightness and acidity that complements the richness of the dish.

Refried Beans

Serve on the side for extra protein and traditional flair—especially if you’re feeding a crowd.

Iced Hibiscus Tea or Jarritos

A fun drink with a bit of tang or fizz balances the meal and cools down the spice.

Storage Instructions

Leftovers of Cheesy Beef Enchilada Tortellini store really well—perfect for meal prep or next-day cravings.

Refrigerate: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or water to loosen the sauce.
Freeze: For longer storage, let it cool completely and freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Use a non-stick skillet over medium-low heat or microwave in short bursts, stirring occasionally. Add a little cheese or sour cream to refresh the flavors.

Estimated Nutrition

Here’s an approximate breakdown per serving (based on 6 servings):

Calories: 510
Protein: 25g
Carbohydrates: 35g
Fat: 30g
Saturated Fat: 14g
Cholesterol: 85mg
Sodium: 940mg
Fiber: 3g
Sugar: 5g

Please note these values may vary depending on the specific brands of ingredients you use or if you make substitutions.

Frequently Asked Questions

What type of enchilada sauce should I use?

I recommend red enchilada sauce for a bold, smoky flavor. Mild, medium, or hot—choose based on your spice tolerance. Green sauce works too but will change the overall taste profile.

Can I use frozen tortellini?

Yes! Just increase the cooking time by 2–3 minutes. Don’t thaw first—add it straight into the sauce while simmering.

Can I make this dish ahead of time?

Absolutely. Prepare the full dish, let it cool, and refrigerate or freeze. Reheat before serving. Add a fresh sprinkle of cheese on top before warming it up.

How do I make this vegetarian?

Swap the ground beef for crumbled tofu, plant-based meat, or a can of drained black beans for a delicious meat-free version.

Is this dish spicy?

It depends on your enchilada sauce. Use mild for a more kid-friendly version or add chili flakes, hot sauce, or spicy cheese if you want to turn up the heat.

Can I add vegetables to this?

Definitely! Diced bell peppers, corn, or zucchini sautéed with the beef work great and add more texture and nutrition.

What kind of cheese can I substitute for cheddar?

Try Monterey Jack, Pepper Jack, Colby, or a shredded Mexican cheese blend for different levels of creaminess and spice.

Can I bake it in the oven instead?

Yes, after cooking everything on the stovetop, transfer it to a baking dish, top with cheese, and broil for 3–5 minutes for a bubbly, golden top.

Conclusion

Cheesy Beef Enchilada Tortellini is one of those magical fusion recipes that feels familiar and exciting all at once. It delivers bold, comforting flavors in under 30 minutes and is endlessly customizable. Whether you’re making it for a busy weeknight dinner, meal prepping for the week, or just craving something cheesy and hearty, this dish checks every box. I hope it finds a regular place in your kitchen—just like it did in mine.