Cheesy Beef Enchilada Tortellini

Why You’ll Love Cheesy Beef Enchilada Tortellini Recipe

This recipe takes all the savory goodness of classic beef enchiladas and swaps tortillas for tender cheese‑filled tortellini, creating a fun twist on a comfort food favorite. With a creamy enchilada sauce, bursts of corn, and melted cheese throughout, it’s satisfying, hearty, and perfect for busy weeknights when you want something that feels special but takes minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz cheese‑filled tortellini, refrigerated, frozen, or dried
1 lb ground beef, lean
1 cup onion, diced
1 tsp chili powder
1 tsp garlic salt
1 tsp cumin
½ tsp dried oregano
10 oz enchilada sauce
1 cup salsa
15 oz corn, canned and drained
1½ cups Mexican cheese blend, shredded
⅓ cup sour cream
2 tbsp fresh cilantro, chopped (optional)

Directions

1. Cook the tortellini in a pot of boiling water according to the package directions, then drain and set aside.

2. While the pasta cooks, heat a large skillet over medium‑high heat. Add the ground beef and diced onion and cook, breaking up the meat, until the beef is browned and no longer pink. Drain any excess fat.

3. Stir in the chili powder, garlic salt, cumin, oregano, enchilada sauce, salsa, and corn. Bring the mixture to a simmer.

4. Once simmering, add the shredded cheese and sour cream, stirring until the sauce is smooth and creamy.

5. Add the cooked tortellini to the skillet and gently toss to coat in the cheesy, beefy sauce.

6. Garnish with fresh cilantro if desired and serve warm.

Servings and timing

Servings: about 6 people
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3–5 days.
• Freezer: This dish doesn’t freeze as well once mixed with the sauce and pasta, but you can freeze the beef and corn mixture separately for up to 2 months; thaw before adding cooked tortellini and reheating.
• Reheating: Warm in the microwave or on the stovetop over low heat until heated through, stirring occasionally.

FAQs

What kind of tortellini should I use?

You can use refrigerated, frozen, or dried cheese‑filled tortellini — just adjust cooking time according to the package instructions.

Can I use ground turkey or chicken instead of beef?

Yes — ground turkey or chicken works well and offers a leaner option.

Is this recipe spicy?

It’s mildly spiced with chili powder and salsa, but you can adjust heat by using spicy salsa or adding jalapeños.

Can I make this vegetarian?

Yes! Substitute the ground beef with plant‑based meat crumbles or cooked beans for a vegetarian version.

Can I prepare this ahead of time?

You can prepare the beef and corn mixture in advance and combine it with freshly cooked tortellini when ready to serve.

What toppings go well with this dish?

Try toppings like sour cream, diced avocado, chopped green onions, or extra cilantro.

Can I add vegetables to the recipe?

Yes — bell peppers, zucchini, or black beans would be great additions for extra nutrition.

How do I prevent the dish from being watery?

Drain the tortellini well and simmer the sauce until slightly thickened before adding pasta.

What should I serve with this meal?

Serve with a side salad, tortilla chips, or warm bread to round out the meal.

Can I use homemade enchilada sauce?

Absolutely! Homemade enchilada sauce adds great flavor, though store‑bought works fine too.

Conclusion

Cheesy Beef Enchilada Tortellini is a delicious and clever twist on classic enchiladas that’s perfect for busy weeknights or casual dinners. With its cheesy sauce, hearty beef, and tender pasta, it hits all the comforting flavors of Tex‑Mex favorites in an easy one‑pan meal you’ll come back to again and again.