Introduction

Cheesy Beef Enchiladas Tortellini is a flavorful twist on classic enchiladas, combining tender ground beef and black beans with cheesy tortellini. This quick and satisfying dish brings together Mexican-inspired flavors in a comforting pasta meal.

A close-up of a black bowl filled with tortellini pasta covered in thick red meat sauce with ground beef. In the center, there is a dollop of white cream or ricotta cheese topped with finely chopped green herbs. The bowl sits on a dark brown cloth with a white marbled surface in the background. The tortellini pieces are well coated, showing their folded ring shape with a smooth yellow pasta texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies
1 tablespoon taco seasoning
1 package (9 oz) cheese tortellini
2 cups shredded cheddar cheese
1 cup enchilada sauce
1/2 cup sour cream
1/4 cup fresh cilantro, chopped (optional for garnish)
Salt and pepper to taste
Olive oil for cooking

Instructions

Step 1: Heat a drizzle of olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
Step 2: Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
Step 3: Stir in black beans, diced tomatoes with green chilies, and taco seasoning. Season with salt and pepper. Simmer for 5 minutes to let the flavors meld.
Step 4: Meanwhile, cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
Step 5: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the beef mixture with cooked tortellini, half of the shredded cheddar, and half of the enchilada sauce. Mix gently to combine.
Step 6: Transfer the mixture to a baking dish and spread evenly. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheddar cheese.
Step 7: Bake uncovered for 15-20 minutes, until the cheese is melted and bubbly.
Step 8: Remove from oven and let cool slightly. Dollop sour cream on top and garnish with chopped fresh cilantro if desired. Serve warm.

Tips & Variations

For extra heat, add chopped jalapeños or a dash of hot sauce to the beef mixture.
Substitute ground turkey or chicken for a lighter version.
Use pepper jack cheese instead of cheddar for a spicier kick.
Leftover enchiladas tortellini can be reheated in the oven or microwave, covered to retain moisture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This dish can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

The image shows a close-up of a black bowl filled with tortellini pasta covered in thick meat sauce. The tortellini are yellow and soft, while the meat sauce is rich, chunky, and reddish-brown, spread evenly over the pasta. On top of the tortellini, there is a dollop of creamy white sauce or cheese, garnished with small green parsley leaves. The bowl is placed on a white marbled surface with some blurred greenery in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the ground beef and add extra beans, vegetables, or a meat substitute like tofu or tempeh to keep it hearty and flavorful.

What type of enchilada sauce works best?

Both red and green enchilada sauces work well. Choose your favorite or homemade sauce to match your preferred flavor profile.

Cheesy Beef Enchiladas Tortellini Recipe

Print Recipe

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4.5 from 68 reviews

Cheesy Beef Enchiladas Tortellini is a flavorful fusion dish combining the hearty essence of seasoned ground beef and black beans with the comforting texture of cheese-filled tortellini. This one-pan meal is soaked in zesty enchilada sauce, topped with melted cheddar cheese, and finished with a dollop of sour cream and fresh cilantro for a perfect balance of creamy, tangy, and savory flavors.

Author: Zane
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mexican-American Fusion

Ingredients

Scale

Meat and Vegetables

1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced

Pantry Items

1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies
1 tablespoon taco seasoning
1 package (9 oz) cheese tortellini
1 cup enchilada sauce
Olive oil for cooking
Salt and pepper to taste

Dairy

2 cups shredded cheddar cheese
1/2 cup sour cream

Garnish

1/4 cup fresh cilantro, chopped (optional)

Instructions

Prepare the beef mixture: Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes. Then add the ground beef, breaking it up with a spoon, and cook until browned and cooked through, approximately 7-8 minutes. Drain any excess fat from the skillet.
Add beans and spices: Stir in the drained black beans, diced tomatoes with green chilies, and taco seasoning. Mix well and let the mixture simmer for 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Cook the tortellini: Meanwhile, cook the cheese tortellini according to package instructions, usually boiling in salted water for about 5-7 minutes until tender. Drain and set aside.
Combine tortellini with beef mixture: Add the cooked tortellini to the skillet with the beef and bean mixture. Pour in the enchilada sauce and stir gently to coat everything evenly. Let it cook together for 2-3 minutes until heated through.
Add cheese and simmer: Sprinkle the shredded cheddar cheese over the top of the skillet mixture, cover, and let the cheese melt for about 3-4 minutes. Alternatively, you can transfer the mixture to an oven-safe dish, top with cheese, and broil it briefly to melt and lightly brown the cheese.
Serve and garnish: Remove from heat and spoon portions onto plates. Top each serving with a dollop of sour cream and sprinkle with chopped fresh cilantro if desired. Serve hot and enjoy your cheesy, comforting meal.

Notes

You can substitute ground turkey or chicken for a lighter protein option.
For extra heat, add chopped jalapeños or cayenne pepper when cooking the beef.
This dish can be made ahead and reheated, though cheese texture may change slightly.
To make this recipe gluten-free, use gluten-free tortellini or consider substituting with rice or quinoa.
Leftovers keep well in the fridge for up to 3 days and reheat nicely on the stovetop or microwave.

Keywords: cheesy beef enchiladas tortellini, ground beef recipe, easy dinner, Mexican fusion, creamy tortellini, one-pan meal