Cheesy Beef Tortellini Skillet

This Cheesy Beef Enchilada Tortellini Skillet is a fast, crowd-pleasing weeknight dinner packed with bold flavors, creamy cheese, and tender tortellini—ready in just 30 minutes!

It all started when I had leftover enchilada sauce and a half bag of tortellini in the fridge.

Craving comfort food without a ton of effort, I threw them together with ground beef and cheese in one skillet.

The result?

A fusion-style dish that’s now a regular hit at family dinners and potlucks.

It’s cheesy, saucy, and loaded with Tex-Mex flavor—an easy dinner hero for busy nights.

Why you’ll love this

1. One-Pan Wonder: Minimal cleanup with everything cooked in one skillet.
2. Family-Friendly: Even picky eaters love this cheesy, saucy combo.
3. Quick and Easy: Ready in just 30 minutes from start to finish.
4. Freezer-Friendly: Leftovers freeze well for meal prep or make-ahead dinners.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisines: Tex-Mex, Fusion
Servings: 4
Estimated Cost: $12–$15

Equipment:

• Large skillet
• Spatula or wooden spoon
• Measuring cups and spoons
• Cheese grater (optional)

Ingredients

• 1 lb ground beef
• 1 (19 oz) package refrigerated cheese tortellini
• 1 (10 oz) can red enchilada sauce
• 1/2 cup beef broth or water
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup diced onion
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Optional toppings: chopped cilantro, sour cream, sliced jalapeños

Step-by-Step Instructions

1. Brown the beef: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, about 3 minutes. Add ground beef, breaking it up with a spoon, and cook until browned. Drain excess grease if needed.
2. Season the beef: Stir in garlic powder, cumin, chili powder, salt, and pepper. Mix until well combined and fragrant, about 1 minute.
3. Add sauce and tortellini: Pour in the enchilada sauce and beef broth. Stir in the cheese tortellini.
4. Simmer: Bring the mixture to a light simmer. Cover and cook for 5–7 minutes, or until tortellini is tender and heated through.
5. Add cheese: Sprinkle shredded cheddar and Monterey Jack over the skillet. Cover again for 2–3 minutes, or until cheese is fully melted.
6. Serve: Garnish with cilantro, sour cream, or jalapeños if desired. Serve hot!

Nutrition Facts

Per Serving (Approximate)

• Calories: 580
• Protein: 29g
• Carbohydrates: 42g
• Fat: 32g
• Saturated Fat: 15g
• Fiber: 3g
• Sugar: 4g
• Sodium: 910mg

Tips for Success

1. Use fresh or frozen tortellini: Both work well, but adjust cooking time slightly if using frozen.
2. Make it spicy: Add a diced jalapeño or a dash of hot sauce to the skillet.
3. Double the batch: This freezes great! Cool completely and store in an airtight container for up to 2 months.
4. Don’t skip the cheese blend: The mix of cheddar and Monterey Jack gives the perfect gooey, melty texture.

Print Pin

Cheesy Beef Tortellini Skillet

This Cheesy Beef Enchilada Tortellini Skillet is a fast, crowd-pleasing weeknight dinner packed with bold flavors, creamy cheese, and tender tortellini—ready in just 30 minutes!

Course Main Course

Cuisine Tex-Mex, Fusion

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 580kcal

Cost $12–$15

Ingredients

• 1 lb ground beef
• 1 package refrigerated cheese tortellini
• 1 can red enchilada sauce
• ½ cup beef broth or water
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese
• ½ cup diced onion
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp ground cumin
• ½ tsp chili powder
• Salt and pepper to taste
• Optional toppings: chopped cilantro sour cream, sliced jalapeños

Instructions

• Brown the beef: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, about 3 minutes. Add ground beef, breaking it up with a spoon, and cook until browned. Drain excess grease if needed.
• Season the beef: Stir in garlic powder, cumin, chili powder, salt, and pepper. Mix until well combined and fragrant, about 1 minute.
• Add sauce and tortellini: Pour in the enchilada sauce and beef broth. Stir in the cheese tortellini.
• Simmer: Bring the mixture to a light simmer. Cover and cook for 5–7 minutes, or until tortellini is tender and heated through.
• Add cheese: Sprinkle shredded cheddar and Monterey Jack over the skillet. Cover again for 2–3 minutes, or until cheese is fully melted.
• Serve: Garnish with cilantro, sour cream, or jalapeños if desired. Serve hot!

Notes

1. Use fresh or frozen tortellini: Both work well, but adjust cooking time slightly if using frozen.
2. Make it spicy: Add a diced jalapeño or a dash of hot sauce to the skillet.
3. Double the batch: This freezes great! Cool completely and store in an airtight container for up to 2 months.
4. Don’t skip the cheese blend: The mix of cheddar and Monterey Jack gives the perfect gooey, melty texture.

Common Questions

Can I use ground turkey instead of beef?
Yes! Ground turkey or chicken can be substituted for a lighter option.

What can I use instead of enchilada sauce?
Try taco sauce, salsa, or a homemade enchilada-style tomato sauce.

Is this dish spicy?
It’s mildly spicy. To tone it down, use a mild enchilada sauce and skip the chili powder. To increase heat, add hot sauce or cayenne pepper.

Can I make this ahead of time?
Absolutely! Assemble the dish, refrigerate it before baking the cheese, and then reheat in the oven or on the stovetop when ready to serve.

We hope this Cheesy Beef Enchilada Tortellini Skillet becomes a go-to in your meal rotation.

It’s quick, cozy, and guaranteed to please. Happy cooking and enjoy every cheesy bite!