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Cheesy Beef Enchilada Tortellini

Cheesy Beef Enchilada Tortellini for Cozy Family Nights

A quick, creamy dish that combines savory beef and tortellini, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Mixture
  • 1 tablespoon Olive Oil Enhances flavor; substitute any cooking oil.
  • 1 medium Onion (diced) Base flavor that releases sweetness when sautéed; use shallots for a milder taste.
  • 2 cloves Garlic (minced) Adds aromatic depth; fresh is preferred but garlic powder can work in a pinch.
  • 1 pound Ground Beef Protein source that provides heartiness; substitute with ground turkey, chicken, or black beans for vegetarian option.
  • 1 teaspoon Salt Essential for seasoning; adjust to taste.
  • 1 teaspoon Pepper Essential for seasoning; adjust to taste.
  • 1 tablespoon Chili Powder Adds heat and depth; use mild for less spiciness.
  • 1 teaspoon Ground Cumin Offers a warm, earthy flavor that complements the enchilada sauce.
  • 1 cup Red Enchilada Sauce The main flavor component that ties the dish together; swap for green sauce for a different twist.
For the Creamy Base
  • 8 ounces Cream Cheese Creates a rich, creamy texture; use sour cream for a slightly tangy alternative.
For the Pasta
  • 1 package Refrigerated Cheese Tortellini Main pasta that's tender and cooks quickly; ensure to use gluten-free tortellini if needed.
For the Topping
  • 1 cup Shredded Mozzarella Cheese Melts to create a bubbly top; substitute with any melting cheese like cheddar.

Equipment

  • Large skillet

Method
 

Step‑by‑Step Instructions
  1. Heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil is shimmering, add the diced onion and sauté for about 3-4 minutes until translucent and fragrant.
  2. Incorporate the minced garlic into the skillet and sauté for an additional 30 seconds, stirring frequently.
  3. Add the ground beef to the skillet, breaking it apart with a spatula. Season with salt, pepper, chili powder, and ground cumin. Cook for 5-7 minutes, stirring occasionally, until browned. Drain excess fat.
  4. Stir in the red enchilada sauce and let simmer for about 3-5 minutes.
  5. Mix in the cream cheese, stirring continuously until it melts and integrates into the beef and sauce.
  6. Fold in the refrigerated cheese tortellini, ensuring each piece is immersed in the mixture. Cook for about 5-7 minutes on low heat.
  7. Sprinkle shredded mozzarella cheese evenly over the top, cover and cook for another 2-3 minutes until melted.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 28gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 3mgCalcium: 250mgIron: 3mg

Notes

Keep leftovers in an airtight container for up to 3 days, and freeze for long-term storage up to 3 months.

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