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Beef Enchilada Tortellini

A cheesy, gooey one-pan skillet meal combining savory ground beef, red enchilada sauce, and tender cheese tortellini for a Mexican-Italian fusion dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Italian, Mexican
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground beef
  • 1 packet taco seasoning approx 1 oz
  • 19 oz red enchilada sauce 1 large can
  • 10 oz Rotel diced tomatoes with green chilies do not drain
  • 20 oz refrigerated cheese tortellini family size package
  • 1 cup cheddar cheese shredded
Garnish
  • 2 tbsp fresh cilantro chopped
  • 0.25 cup sour cream optional

Equipment

  • Large skillet
  • Wooden spoon
  • Can Opener

Method
 

  1. Place a large skillet over medium-high heat. Add ground beef and cook until browned and no pink remains, breaking it up with a spoon.
  2. Drain excess grease if necessary. Add taco seasoning to the beef and stir to coat. Cook for 1 minute.
  3. Pour in the enchilada sauce and the can of Rotel (undrained). Stir well to combine and bring to a gentle simmer.
  4. Add the refrigerated tortellini to the skillet, stirring gently to ensure pasta is covered by sauce.
  5. Reduce heat to medium-low, cover, and simmer for 5-7 minutes or until tortellini is tender.
  6. Remove lid and sprinkle shredded cheese evenly over the top.
  7. Cover again for 2-3 minutes until cheese is melted and bubbly.
  8. Garnish with fresh cilantro and sour cream before serving hot.

Notes

For a creamier sauce, stir in 2 ounces of cream cheese before adding the tortellini. Leftovers can be stored in the fridge for up to 3 days.