What the heck is this?
Okay, so imagine if your favorite enchiladas had a wild night out with a bowl of cheesy tortellini, and nine months later… THIS happened. It’s everything you love about beef enchiladas — that smoky, saucy, cheese-pulling goodness — but in pasta form because sometimes you just need carbs to hug you from the inside. We’re talking tender cheese tortellini swimming in a rich enchilada sauce with seasoned ground beef, topped with enough melted cheese to make you question your life choices (in the best way). This is comfort food that doesn’t apologize for anything, and honestly? It shouldn’t have to.
Why You’ll Love This Recipe
- One pot wonder — less dishes, more Netflix time
- Tastes like you slaved over it for hours (you didn’t)
- Kid-approved, adult-obsessed
- Freezer-friendly for those “I forgot to meal prep” moments
- Satisfies both your pasta AND Mexican food cravings
- Makes enough for leftovers that actually get better overnight
The Good Stuff You’ll Need
For the Beef:
- 1 lb ground beef (80/20 is perfect — don’t go lean, you’ll regret it)
- 1 packet taco seasoning (or make your own if you’re fancy)
- 1/2 cup water
For the Base:
- 1 lb cheese tortellini (fresh or frozen, your call)
- 1 can (19 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chiles
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
The Cheese Situation:
- 2 cups shredded Mexican cheese blend
- 1/2 cup shredded cheddar (because more cheese is always the answer)
The Extras:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color you want)
- Salt and pepper to taste
- 1 tsp cumin
- 1/2 tsp smoked paprika
For Topping:
- More cheese (obviously)
- Chopped green onions
- Fresh cilantro
- Sliced jalapeños if you’re feeling spicy
- A dollop of sour cream
Let’s Do This
Step 1: Get That Beef Going Heat a large oven-safe skillet or Dutch oven over medium-high heat. Brown the ground beef, breaking it up as it cooks (about 6-8 minutes). Don’t drain it — we want those flavors.
Add the diced onion and bell pepper. Cook until softened, about 5 minutes. Toss in the garlic and cook for another minute until fragrant.
Step 2: Season Like You Mean It Sprinkle in the taco seasoning, cumin, and smoked paprika. Add the water and let it simmer for 2-3 minutes until the sauce thickens slightly.
Step 3: The Saucy Part Stir in the enchilada sauce, diced tomatoes, and green chiles. Let this bubble away for about 5 minutes. Meanwhile, preheat your oven to 375°F.
Step 4: Pasta Time Cook the tortellini according to package directions until just al dente (they’ll finish in the oven). Drain and set aside.
Step 5: Make It Creamy Lower the heat and stir in the sour cream and cream cheese until smooth and melty. Season with salt and pepper.
Step 6: The Big Mix Add the cooked tortellini to the beef mixture. Gently fold everything together until the pasta is coated in that gorgeous sauce.
Step 7: Cheese It Up Sprinkle 1.5 cups of the Mexican cheese blend over the top. Pop it in the oven for 15-20 minutes until bubbly and golden.
Step 8: The Grand Finale Remove from oven, add the remaining cheese, and let it melt from the residual heat. Top with green onions, cilantro, and whatever else makes your heart happy.
Serving Suggestions
Serve this bad boy with a side of tortilla chips for scooping (yes, really), a simple avocado salad, or just eat it straight from the pan like the champion you are.
Want to make it a full Tex-Mex feast? Add some Mexican street corn and margaritas. You’re welcome.
Switch It Up
Go Chicken: Swap the beef for rotisserie chicken or ground turkey Veggie Style: Use black beans, corn, and extra bell peppers Spice It Up: Add diced jalapeños, hot sauce, or use spicy enchilada sauce Make It Green: Use green enchilada sauce instead of red for a different vibe
Make-Ahead Tips
This freezes beautifully! Assemble everything in a disposable pan, cover tightly, and freeze for up to 3 months. Bake from frozen at 350°F for about 45 minutes covered, then 15 minutes uncovered.
Leftovers last 4-5 days in the fridge and reheat perfectly in the microwave with a splash of water.
Questions People Actually Ask
Q: Can I use regular pasta instead of tortellini? A: Sure, but you’re missing out on that cheesy center magic. Try penne or shells if you must.
Q: Is this spicy? A: Nah, it’s more flavorful than fiery. The green chiles add flavor without much heat.
Q: Can I make this on the stovetop? A: Absolutely! Just add the cheese at the end, cover, and let it melt. No oven required.
Q: What if I can’t find cheese tortellini? A: Use spinach tortellini or even ravioli. Just adjust cooking time accordingly.
Print
Cheesy Beef Enchilada Tortellini: When Pasta Meets Tex-Mex Magic
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Description
Okay, so imagine if your favorite enchiladas had a wild night out with a bowl of cheesy tortellini, and nine months later… THIS happened. It’s everything you love about beef enchiladas — that smoky, saucy, cheese-pulling goodness — but in pasta form because sometimes you just need carbs to hug you from the inside. We’re talking tender cheese tortellini swimming in a rich enchilada sauce with seasoned ground beef, topped with enough melted cheese to make you question your life choices (in the best way). This is comfort food that doesn’t apologize for anything, and honestly? It shouldn’t have to.
Ingredients
For the Beef:
- 1 lb ground beef (80/20 is perfect — don’t go lean, you’ll regret it)
- 1 packet taco seasoning (or make your own if you’re fancy)
- 1/2 cup water
For the Base:
- 1 lb cheese tortellini (fresh or frozen, your call)
- 1 can (19 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chiles
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
The Cheese Situation:
- 2 cups shredded Mexican cheese blend
- 1/2 cup shredded cheddar (because more cheese is always the answer)
The Extras:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color you want)
- Salt and pepper to taste
- 1 tsp cumin
- 1/2 tsp smoked paprika
For Topping:
- More cheese (obviously)
- Chopped green onions
- Fresh cilantro
- Sliced jalapeños if you’re feeling spicy
- A dollop of sour cream
Instructions
Step 1: Get That Beef Going Heat a large oven-safe skillet or Dutch oven over medium-high heat. Brown the ground beef, breaking it up as it cooks (about 6-8 minutes). Don’t drain it — we want those flavors.
Add the diced onion and bell pepper. Cook until softened, about 5 minutes. Toss in the garlic and cook for another minute until fragrant.
Step 2: Season Like You Mean It Sprinkle in the taco seasoning, cumin, and smoked paprika. Add the water and let it simmer for 2-3 minutes until the sauce thickens slightly.
Step 3: The Saucy Part Stir in the enchilada sauce, diced tomatoes, and green chiles. Let this bubble away for about 5 minutes. Meanwhile, preheat your oven to 375°F.
Step 4: Pasta Time Cook the tortellini according to package directions until just al dente (they’ll finish in the oven). Drain and set aside.
Step 5: Make It Creamy Lower the heat and stir in the sour cream and cream cheese until smooth and melty. Season with salt and pepper.
Step 6: The Big Mix Add the cooked tortellini to the beef mixture. Gently fold everything together until the pasta is coated in that gorgeous sauce.
Step 7: Cheese It Up Sprinkle 1.5 cups of the Mexican cheese blend over the top. Pop it in the oven for 15-20 minutes until bubbly and golden.
Step 8: The Grand Finale Remove from oven, add the remaining cheese, and let it melt from the residual heat. Top with green onions, cilantro, and whatever else makes your heart happy.
Notes
Serve this bad boy with a side of tortilla chips for scooping (yes, really), a simple avocado salad, or just eat it straight from the pan like the champion you are.
Want to make it a full Tex-Mex feast? Add some Mexican street corn and margaritas. You’re welcome.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~24g
- Carbohydrates: ~45g
- Protein: ~28g