Beef Enchilada Tortellini

10 Prep
20 Cook
30 Total
6 Serves
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Beef enchilada tortellini is the kind of meal that makes you wonder why you ever bothered with regular pasta night. It takes everything you love about cheesy enchiladas and wraps it around pillowy cheese tortellini in the most mouthwatering way.

Trust me, this one is a game-changer.

The best part? You can have it on the table in about 30 minutes with minimal effort.

Beef enchilada tortellini in a white bowl with melted cheese and cilantro

There’s something so incredibly satisfying about biting into a plump tortellini that’s been smothered in rich enchilada sauce with seasoned ground beef. It’s comfort food at its finest.

And the melted cheese on top? Out of this world.

Why You’ll Love This Beef Enchilada Tortellini

This dish hits the spot every single time. Whether you’re feeding a hungry family or just craving something warm and cheesy, it fits the bill.

The enchilada sauce does all the heavy lifting flavor-wise, so you don’t need a ton of ingredients to make this taste absolutely incredible.

Plus, using store-bought tortellini and canned enchilada sauce makes this a breeze to make on busy weeknights.

Overhead view of beef enchilada tortellini with lime wedge

I love that you can customize it too. Swap ground beef for ground turkey, add black beans for extra protein, or throw in some corn for a little sweetness.

It’s one of those recipes that’s endlessly adaptable.

Tips for the Best Results

Don’t overcook your tortellini. Since they’ll simmer in the sauce for a few minutes, you want to cook them just until al dente so they don’t turn mushy.

Make sure you drain the grease from the ground beef before adding the sauce. This keeps the dish from getting greasy and lets the enchilada flavor really shine through.

Use a good-quality enchilada sauce — it makes a world of difference. If you have a favorite homemade version, even better!

Close-up of tortellini coated in enchilada sauce with stretchy melted cheese

How to Serve It

I like to serve this straight out of the skillet with a big dollop of sour cream and a handful of fresh cilantro on top. A squeeze of lime really brightens everything up.

Pair it with warm flour tortillas on the side for scooping up all that saucy goodness. A simple green salad rounds out the meal.

Leftovers reheat like a dream too — just add a splash of water or extra enchilada sauce to loosen things up.

Beef enchilada tortellini dinner spread with side salad and tortillas

What Makes This Dish So Good

What I love about this recipe is how it combines two comfort food favorites into one drool-worthy dish.

The cheese tortellini adds a richness that regular pasta just can’t match. And when you toss it in that smoky, slightly spicy enchilada sauce with perfectly seasoned beef? Phenomenal.

Every bite gives you tender pasta, savory meat, tangy sauce, and gooey melted cheese. What’s not to love?

This is the kind of weeknight dinner that the whole family will be requesting on repeat. I promise.

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Beef Enchilada Tortellini

Course Dinner
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 520kcal

Ingredients

Main Ingredients

  • 1 lb ground beef
  • 1 package cheese tortellini 20 oz, refrigerated or frozen
  • 1 can red enchilada sauce 15 oz
  • 1 can diced tomatoes 14.5 oz, drained
  • 2 cups shredded Mexican cheese blend divided
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon olive oil

Seasonings

  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste

For Serving

  • sour cream
  • fresh cilantro chopped
  • sliced green onions
  • lime wedges

Instructions

  • Cook the tortellini according to package directions. Drain and set aside.
  • Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes.
  • Add the ground beef and garlic. Cook until the beef is browned and no longer pink, breaking it into crumbles as it cooks, about 6-7 minutes. Drain any excess grease.
  • Stir in the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for 1 minute until fragrant.
  • Pour in the enchilada sauce and diced tomatoes. Stir to combine and let simmer for 3-4 minutes.
  • Add the cooked tortellini to the skillet and toss gently to coat in the sauce. Sprinkle 1 cup of shredded cheese over the top.
  • Cover with a lid and let the cheese melt for 2-3 minutes, or transfer to a 375°F oven for 5 minutes until bubbly.
  • Top with remaining cheese, sour cream, chopped cilantro, green onions, and a squeeze of lime. Serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or extra enchilada sauce to keep it saucy.
You can use frozen tortellini — just add a couple extra minutes to the cooking time.
For extra heat, add a diced jalapeño with the onion or a dash of cayenne pepper to the seasoning mix.

Nutrition

Calories: 520kcal | Carbohydrates: 45g | Protein: 30g | Fat: 24g | Saturated Fat: 11g | Sodium: 980mg | Fiber: 3g | Sugar: 6g

Final Thoughts

If you’re looking for a dinner that’s equal parts easy and delicious, this beef enchilada tortellini is a must-try. It’s warm, cheesy, and packed with bold enchilada flavor.

Give it a try and you’ll see exactly why this recipe has become a regular in my dinner rotation. Your taste buds will thank you!

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