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Creamy Cheesy Beef Enchilada Tortellini, a mouthwatering featured image showcasing a fusion of enchilada flavors and Italian pasta.

Creamy Cheesy Beef Enchilada Tortellini

This recipe combines the comforting flavors of enchiladas with the ease of a pasta dish. Ground beef, cheese tortellini, and a creamy enchilada-inspired sauce come together for a quick and satisfying weeknight meal. You can bake it for extra cheesiness or serve it straight from the skillet.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-Italian Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for extra heat
  • Salt to taste
  • Pepper to taste
  • 20 ounces fresh or frozen cheese tortellini
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • Optional toppings: chopped cilantro
  • Optional toppings: green onions
  • Optional toppings: diced tomatoes
  • Optional toppings: avocado slices

Equipment

  • large skillet
  • Spoon
  • measuring cups and spoons
  • Can opener
  • colander
  • Large bowl
  • 9x13 inch baking dish (optional)
  • Oven (optional)

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Stir in tomato sauce, diced tomatoes and green chilies, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
  4. While the sauce is simmering, cook the tortellini according to package directions. Drain well.
  5. Preheat oven to 350°F (175°C). In a large bowl, combine the cooked tortellini, beef sauce, softened cream cheese, and sour cream. Stir until well combined. Stir in 1 cup of the shredded cheddar cheese.
  6. Pour the mixture into a lightly greased 9x13 inch baking dish. Top with the remaining 1 cup of shredded cheddar cheese. Bake for 20-25 minutes, or until cheese is melted and bubbly. Alternatively, skip the baking and serve directly from the skillet!
  7. Let cool slightly before serving. Garnish with your favorite toppings, such as chopped cilantro, green onions, diced tomatoes, and avocado slices.

Notes

For a thicker sauce, simmer uncovered for a longer period to allow excess moisture to evaporate. Adjust the amount of chili powder and cayenne pepper to your desired level of spiciness. Fresh tortellini holds its shape better than frozen tortellini. Store leftovers in an airtight container in the refrigerator for up to 3 days.