Can I make Beef Enchilada Tortellini ahead of time?

Yes assemble it ahead and chill it covered then bake until hot and bubbly before serving.

Can Beef Enchilada Tortellini be made with chicken?

Yes cooked shredded chicken works well and gives the dish a lighter but still saucy taste.

How spicy is Beef Enchilada Tortellini?

It is mild to medium depending on the enchilada sauce and tomatoes with green chiles used.

What goes with Beef Enchilada Tortellini?

Serve it with salad or corn or a simple tomato side to balance the cheesy saucy pasta.

Beef Enchilada Tortellini Easy Dinner

Description

Beef Enchilada Tortellini is an easy and quick dinner full of bold flavor and cozy pasta comfort. This simple skillet style bake brings together tender tortellini and beef enchilada sauce and melty cheese for the best family meal ideas. It feels hearty while still fitting a healthy weeknight dinner plan and it also works for meal prep or potluck nights when you need something warm and filling.

Ingredients

18 ounces refrigerated Cheese tortellini
1 pound Ground beef
1 small diced Yellow onion
3 cloves minced Garlic
15 ounces Red enchilada sauce
10 ounces drained lightly Diced tomatoes with green chiles
2 tablespoons Taco seasoning
1 half cup Beef broth
2 cups divided Shredded Mexican cheese blend
1 half cup Sour cream
2 tablespoons chopped Cilantro

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Instructions

The ground beef changes from loose raw pieces into browned crumbles with softened onion mixed through. The garlic clings to the beef and the onion pieces turn glossy and unevenly scattered through the pan.
The red enchilada sauce and tomatoes soak into the browned beef and turn the mixture deep red. The sauce thickens around the crumbles and small tomato pieces stay visible instead of disappearing completely.
The tortellini moves into the sauce and becomes partly coated with red beef sauce. The sour cream streaks through the mixture and creates creamy lighter swirls between the pasta pockets.
The saucy tortellini is moved into the baking dish and spread into an uneven layer. Shredded cheese lands over the top in loose patches with some tortellini still peeking through.
The cheese melts over the tortellini and forms bubbling pockets with lightly browned edges. Some red sauce rises through the cheese and the surface looks creamy and uneven and homemade.
A single serving is lifted from the baking dish and placed on a white plate with visible tortellini and beef sauce. The melted cheese stretches in uneven strands and cilantro sits lightly over the top without hiding the saucy pasta.

Notes

Pro Tips:

Use refrigerated tortellini for the best soft texture because dried tortellini can need more liquid and time.
Drain excess beef fat before adding sauce so the casserole tastes rich without turning oily after baking.
Save a little cheese for the last few minutes of baking so the top looks fresh and extra melty.
Rest the dish for five minutes before serving so the sauce settles and the pasta holds its shape.

Storage: Store leftover Beef Enchilada Tortellini in an airtight container after it cools to room temperature. Keep it in the refrigerator for up to 3 days and reheat small portions with a splash of broth to loosen the sauce. For meal prep divide the tortellini into single containers so the cheese and sauce stay evenly portioned. Freeze in a covered freezer safe dish for up to 2 months and thaw overnight before reheating. The cheese may look a little less smooth after freezing but the flavor will still be rich and comforting.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Cuisine: Tex Mex Italian Fusion