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