Description
This cheesy beef enchiladas tortellini recipe combines the best of both worlds – the rich, spicy flavors of traditional Mexican enchiladas with the comforting appeal of Italian pasta. This fusion dish delivers incredible taste in just 30 minutes, making it perfect for busy weeknight dinners. It’s a one-pot wonder that minimizes cleanup while maximizing flavor.
Ingredients
- 1 lb cheese tortellini (fresh or frozen)
- 1 lb ground beef (80/20 blend recommended)
- 1 packet taco seasoning (or homemade blend)
- 1 can (10 oz) red enchilada sauce
- 1 cup beef broth
- 1 can (4 oz) diced green chiles
- 2 cups Mexican cheese blend, shredded
- ½ cup cream cheese, softened
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- ¼ cup fresh cilantro, chopped (for garnish)
- 2 green onions, sliced (for garnish)
- 1 medium tomato, diced (for garnish)
- Sour cream for serving
Instructions
- Prepare the Pasta: Cook cheese tortellini according to package directions until al dente. Drain and set aside, reserving ½ cup pasta water.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook 3-4 minutes until softened. Add garlic and cook 30 seconds. Add ground beef and cook, breaking it up, until browned (6-8 minutes).
- Season and Build Flavor: Sprinkle taco seasoning over beef and stir. Pour in enchilada sauce, beef broth, and green chiles. Bring to a simmer and cook 5 minutes.
- Create Cheesy Base: Lower heat to medium-low. Add softened cream cheese and stir until completely melted and incorporated.
- Combine: Add cooked tortellini to skillet and gently fold together. Gradually add 1½ cups Mexican cheese blend, stirring until melted. Add pasta water if needed for consistency.
- Final Assembly: Sprinkle remaining ½ cup cheese on top and cover. Let sit 2-3 minutes until melted. Garnish with cilantro, green onions, and diced tomatoes.
Notes
Storage: Store leftovers in refrigerator for up to 4 days. Reheat gently with a splash of broth to restore creaminess.
Substitutions: Ground turkey or chicken work well instead of beef. For vegetarian, use black beans or plant-based meat.
Spice Level: Add jalapeños or use spicier enchilada sauce for more heat.
Make Ahead: Can be prepared 2 days in advance. Add final cheese topping before reheating.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Italian Fusion
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 6
- Sodium: 890
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
- Cholesterol: 95
Keywords: cheesy beef enchiladas tortellini recipe, mexican pasta fusion, one pot dinner, enchilada tortellini, beef tortellini skillet, easy weeknight dinner, 30 minute meal, comfort food fusion