Cheesy Beef Enchilada Tortellini Skillet Recipe

There's something magical about the moment you lift the lid on this Cheesy Beef Enchilada Tortellini Skillet—the aroma of savory beef, smoky enchilada sauce, and bubbling cheese fills the kitchen, and suddenly, everyone's wandering in to see what's cooking. It's comfort food at its finest, with a Tex-Mex twist and a cheesy, pasta-filled surprise.

I first threw this dish together on a night when I had exactly 30 minutes, a half-used jar of enchilada sauce, and a package of refrigerated tortellini that needed using. Since then, it's become a weeknight go-to that the whole family devours—no complaints, no leftovers.

What makes it even better? This recipe all comes together in one skillet for easy cleanup, and it’s loaded with pantry staples that you probably already have on hand.

Let’s dig into what makes this cheesy skillet dinner so irresistible.

Why You’ll Love This Cheesy Beef Enchilada Tortellini Skillet

Get ready to fall in love with a dish that checks all the boxes: fast, flavorful, family-approved, and full of cheesy comfort.

It’s lightning fast. From start to finish, this skillet dinner takes just 30 minutes. It's perfect for busy weeknights when you want something homemade but don't have hours to spare.

Minimal cleanup, maximum flavor. Everything cooks in a single skillet—no boiling pasta separately, no juggling multiple pans. That means fewer dishes and more time to relax after dinner.

It’s a family favorite—even for picky eaters. The mild heat of enchilada sauce paired with cheesy tortellini and beef is the kind of combo that appeals to kids and adults alike. It’s bold without being spicy.

Pantry- and budget-friendly. Most of the ingredients—enchilada sauce, canned tomatoes, ground beef—are staples you likely already have. And since you're only using one pound of beef and a package of tortellini, it's an affordable way to feed a crowd.

If you’re looking for a fun twist on taco night or just want something different from your typical pasta bake, this recipe hits the sweet spot.

Ingredient Notes

The magic of this skillet dinner comes from blending classic Tex-Mex flavors with cheesy, pillowy tortellini. It’s a unique combo that totally works.

Ground beef is the base of this dish, and I recommend using 85/15 for the best flavor and just the right amount of richness. If you're using leaner beef, you might want to add a splash of olive oil when browning to prevent dryness.

Enchilada sauce brings the flavor punch here. You can go with red or green enchilada sauce, but I typically use mild red enchilada sauce for that rich, smoky flavor without too much heat. Homemade or canned both work great—use what you love!

Cheese tortellini is what makes this dish stand out. I prefer refrigerated tortellini because it cooks faster and has a better texture, but frozen works too (just adjust the cook time slightly and add a splash of extra liquid if needed).

Diced tomatoes with green chiles add brightness and a hint of spice. If you want to keep things even milder, you can sub in plain diced tomatoes, but I love the extra layer of flavor the green chiles bring.

Cheddar and Monterey Jack cheese melted over the top create that gooey, irresistible blanket of cheese. Shred your own if you can—it melts better and gives a more satisfying pull with each bite.

As far as equipment, all you need is a large, oven-safe skillet (cast iron is perfect here), a spoon or spatula, and a good appetite.

How To Make This Cheesy Beef Enchilada Tortellini Skillet

Making this dish couldn’t be easier, and it comes together in just a few simple steps.

Start by heating a large oven-safe skillet over medium-high heat. Add your ground beef and cook until browned and fully cooked through, breaking it up with a wooden spoon as you go. Once it’s no longer pink, drain off any excess grease if needed.

Next, stir in your enchilada sauce, diced tomatoes with green chiles, and a little water or broth. This creates a flavorful base that the tortellini will cook in—no need to boil it separately!

Add the cheese tortellini directly into the skillet and give everything a good stir. Make sure the tortellini is mostly submerged in the sauce so it cooks evenly. Reduce the heat slightly and cover the skillet. Let it simmer for about 8–10 minutes, or until the tortellini is tender.

Once the tortellini is cooked, remove the lid and sprinkle a generous handful of shredded cheese over the top. If your skillet is oven-safe, pop it under the broiler for 2–3 minutes until the cheese is melted and bubbly with golden-brown spots. If not, just cover it again for a few minutes until the cheese melts.

Finish it off with your favorite garnishes—sliced green onions, a dollop of sour cream, or even a few crushed tortilla chips for some crunch.

From start to finish, this meal takes around 30 minutes, including prep. You'll end up with a bubbling, cheesy, hearty skillet dinner that tastes like it came from your favorite Tex-Mex restaurant.

Storage Options

Got leftovers? Lucky you. This skillet meal stores beautifully and tastes just as good the next day.

Let the dish cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 4 days. The flavors actually deepen as it sits, making it a great make-ahead lunch option.

To freeze, portion the cooled mixture into freezer-safe containers or zip-top bags. It will stay good for up to 2 months. Let it thaw overnight in the fridge before reheating.

When it’s time to reheat, the microwave works well for single servings—just add a splash of water or broth and cover loosely. For the stovetop, reheat over medium-low heat until warmed through, stirring occasionally and adding a bit more liquid if needed to loosen the sauce.

Variations and Substitutions

This recipe is endlessly flexible—perfect for customizing based on your mood or what’s in your fridge.

If you want to go vegetarian, skip the beef and sauté a medley of veggies like bell peppers, onions, and zucchini instead. You could also swap in a can of black beans for added protein and fiber.

Switch up the tortellini! While cheese is the classic pick here, spinach and ricotta tortellini adds a fun twist and pairs beautifully with the enchilada flavors.

Want a little more heat? Use hot enchilada sauce or add in a spoonful of chipotle in adobo sauce for a smoky kick. A diced jalapeño wouldn’t hurt either!

Cheese-wise, don’t feel limited to cheddar and Monterey Jack. Pepper Jack brings extra spice, or try a blend of mozzarella and a bit of crumbled cotija for something different.

You can also make it extra hearty by stirring in some cooked rice or topping it with crushed tortilla chips for a little crunch factor.

Don’t be afraid to experiment—this skillet is incredibly forgiving, and some of our best versions have come from “clean out the fridge” nights.

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