There’s something so comforting and bold about this Beef Enchilada Tortellini Skillet Recipe. Imagine tender tortellini smothered in a smoky, cheesy beef sauce that’s loaded with vibrant flavors—it’s like Mexican dinner met Italian pasta in the best way possible. You’re going to want to make this again and again.

A close-up view of a white pan filled with a rich, creamy mixture of browned ground meat, yellow corn kernels, and folded light yellow pasta pieces, all coated in a thick, brownish-orange sauce. Fresh green herbs are sprinkled over the dish for a pop of color. A wooden spoon scoops up a portion, showing the textures and layers clearly, with the sauce clinging lightly to the ingredients. The pan is set against a white marbled surface with blurred green and red elements in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Enchilada Tortellini Skillet Recipe
Top Tip
How to Serve Beef Enchilada Tortellini Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Enchilada Tortellini Skillet Recipe

Why You'll Love This Recipe

I’m so excited to share this Beef Enchilada Tortellini Skillet Recipe because it’s not only incredibly easy to throw together, but it also feels like a hearty celebration of two comfort food worlds. One skillet, a handful of staple ingredients, and dinner is done—what’s not to love?

Unique Flavor Fusion: It combines the cheesy goodness of tortellini with spicy, smoky enchilada sauce for a flavor combo that really surprises and delights.
Super Simple Prep: The whole meal comes together in about 25 minutes, making it perfect for busy weeknights when you want a satisfying dinner without fuss.
One-Pan Wonder: Everything cooks in a single skillet, which means minimal cleanup—hallelujah for that!
Family-Friendly: Between the creamy cheese, mild chili spices, and familiar pasta, it’s a dish everyone can enjoy—even picky eaters usually approve.

A large white pot with dark gray handles holds a dish with three main layers visible: the bottom layer is a rich brown sauce mixed with browned ground meat, next is a layer of yellow corn kernels spread evenly, and on top, folded pasta pieces are partly covered by the sauce and corn. Fresh green herb leaves are scattered over the top, adding bright color contrast. The pot sits on a white marbled surface with a bunch of fresh red tomatoes on the vine and a pile of green leafy herbs in the background. Part of a white and gray striped cloth is draped near the pot. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is all about layering simple ingredients that come together to create rich, comforting flavors. Shopping is easy, and I recommend using fresh ingredients when you can for the best taste.

Flat lay of fresh cheese-filled tortellini pasta arranged in a neat cluster, a small mound of raw lean ground beef, a simple white bowl filled with diced white onions, a small white bowl with bright yellow corn kernels, a small white bowl containing vibrant red enchilada sauce, another small white bowl holding chunky red salsa, a pile of shredded Mexican three-cheese blend with white, orange, and pale yellow hues, a small white bowl filled with smooth creamy sour cream, a few sprigs of freshly chopped green cilantro scattered gently nearby, and three whole uncracked brown eggs placed symmetrically, all ingredients placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cheese-filled tortellini: I like to use refrigerated tortellini for quick cooking, but frozen or dried works too—just adjust the cooking time accordingly.
Ground beef: Lean ground beef is best here to keep it flavorful but not greasy.
Onion: Adds sweetness and depth—you want it finely diced so it cooks quickly.
Chili powder: Gives that signature smoky heat without overwhelming the dish.
Garlic salt: An easy way to boost flavor while keeping seasoning simple.
Cumin: Warms up the dish with an earthy note that pairs perfectly with the enchilada sauce.
Dried oregano: Just a pinch adds a nice herbal undertone.
Enchilada sauce: The heart of the recipe, providing tangy, spicy richness—homemade or store-bought both work well.
Salsa: Brings freshness and a little texture to the sauce.
Canned corn: Adds sweetness and a bit of crunch; drain it well to avoid excess liquid.
Mexican 3-cheese blend: Melts beautifully into the sauce for a creamy texture and sharp flavor.
Sour cream: Gives the sauce a velvety smooth finish that balances the spices.
Fresh cilantro (optional): A bright garnish that cuts through the richness and adds color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Beef Enchilada Tortellini Skillet Recipe is how easy it is to tailor to your taste or dietary needs. Feel free to get creative—you’ll find it adapts well to whatever you’ve got in the fridge.

Variation: I’ve swapped ground beef for ground turkey or chicken when I want a lighter version, and it still comes out deliciously flavorful.
Vegetarian Twist: Try using plant-based “beef” crumbles and skip the meat for a satisfying meatless meal—just add extra beans or veggies for texture.
Extra Spice: If you like heat, toss in some chopped jalapeños or a dash of cayenne pepper—spicy food lovers will thank you.
Veggie Boost: I often add bell peppers or zucchini to sneak in more veggies without changing the flavor much.

Step-by-Step: How I Make Beef Enchilada Tortellini Skillet Recipe

Step 1: Cook the Tortellini Just Right

Start by boiling your tortellini according to the package instructions. Pro tip: Don’t overcook them—aim for al dente so they hold up well when mixed into the sauce later. Once cooked, drain and set aside, but keep them close; you’ll add them straight into the skillet at the end.

Step 2: Sauté the Beef and Onions

While the tortellini cooks, heat a large skillet over medium-high heat. Toss in your ground beef and diced onions, breaking up the meat with a spatula. Cook until the beef is nicely browned and no longer pink, and the onions have softened—that sweet, caramelized onion flavor really amps up the dish. Remember to drain excess fat to keep things from getting greasy.

Step 3: Build the Flavor Base

Now, sprinkle in chili powder, garlic salt, cumin, and oregano—these spices bring the enchilada vibe to life. Pour in the enchilada sauce and salsa, then stir in the drained corn. Bring everything to a gentle simmer so the flavors blend beautifully, about 3-5 minutes.

Step 4: Add Cheese and Creaminess

Once the sauce’s bubbling, stir in your shredded Mexican cheese blend and sour cream until you get a rich, creamy texture that clings to every morsel of beef and veggies. This is the part where your skillet transforms into pure comfort food—don’t be shy with the cheese!

Step 5: Combine and Serve

Finally, fold the drained tortellini into the skillet, coating every piece in that luscious beef-enchilada sauce. Give it a gentle stir and cook for another minute so everything warms through together. If you like, sprinkle freshly chopped cilantro on top for a fresh, herby finish. Now dig in and enjoy!

Top Tip

Trust me, after making this dish several times, these kitchen tips will really help you nail the Beef Enchilada Tortellini Skillet Recipe with ease and flavor each time.

Don’t Overcook Tortellini: It’s tempting to leave pasta boiling while you prep, but remember it’ll cook a little more in the skillet—keeping it slightly undercooked at first means it won’t turn mushy.
Drain That Fat: I learned the hard way that leaving excess beef fat makes the sauce oily. Drain thoroughly to keep the flavor clean and the texture right.
Cheese Last: Add your cheese after the sauce simmers, off the direct heat if possible, to prevent it from getting grainy—slowly melting cheese makes all the difference.
Customize Your Spice: Start with the listed chili powder, then tweak from there. Everyone’s heat tolerance varies, so adjust gradually and taste as you go!

How to Serve Beef Enchilada Tortellini Skillet Recipe

beef enchilada tortellini - Serving Suggestion

Garnishes

I always finish this dish with a handful of fresh cilantro because it adds such a lovely brightness. If you’re like me and love a little extra creaminess, a dollop of sour cream on top is never a bad idea. For texture, diced green onions or a squeeze of lime juice can really bring the flavors alive.

Side Dishes

To keep things simple and balanced, I often serve this skillet with a crisp green salad or some steamed veggies. Mexican rice or a side of refried beans also complements the dish nicely if you want to lean into those classic flavors.

Creative Ways to Present

For a fun dinner party, I’ve served this Beef Enchilada Tortellini Skillet Recipe family-style in a big colorful cast-iron skillet. Layering extra cheese on top and baking it briefly until bubbly makes it look extra special. You can garnish with sliced avocado and some pickled jalapeños for a vibrant, festive touch.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge and it usually lasts about 3-4 days. The flavors actually deepen overnight, so sometimes the next-day lunch tastes even better!

Freezing

Freezing this dish works well too. Just scoop into freezer-safe containers before adding the cheese and sour cream, if you want to maintain the creaminess. You can add those fresh elements after reheating.

Reheating

When reheating, I prefer warming it gently in a skillet over medium heat to keep the sauce creamy, stirring occasionally. If it gets too thick, splash in a little water or broth to loosen it up. Microwave works in a pinch, but watch the timing so it doesn’t dry out.

Frequently Asked Questions:

Can I use dried tortellini for this Beef Enchilada Tortellini Skillet Recipe?

Yes! If you’re using dried tortellini, use about one and a half cups dry, which will rehydrate to roughly 12 ounces cooked. Just be sure to cook it according to package instructions before adding it to the skillet.

How spicy is the Beef Enchilada Tortellini Skillet Recipe?

The spice level is moderate thanks to the chili powder and enchilada sauce; it’s flavorful but not overwhelming. You can easily adjust the heat by adding jalapeños or cayenne if you prefer it spicier or leave out the chili powder for a milder version.

Can I make this recipe ahead of time?

Absolutely! You can prepare the beef mixture ahead and refrigerate it separately. Just cook the tortellini fresh and combine everything when you’re ready to serve, or fully assemble and reheat gently on the stove before serving.

What’s the best way to reheat leftovers?

Reheating on the stove in a skillet over medium heat keeps the texture and flavor best. Stir frequently and add a splash of water or broth if it seems too thick. Avoid microwaving for long periods to keep the sauce from drying out.

Final Thoughts

This Beef Enchilada Tortellini Skillet Recipe has become one of my go-to dinners when I want something quick, comforting, and a little unexpected. It’s easy to make, packed with flavor, and always a hit at the table. Give it a try—you might just find this fusion dish becoming a staple in your own kitchen, just like it did in mine.