Beef Enchilada Tortellini Skillet: A Delicious One-Pan Recipe

Beef Enchilada Tortellini Skillet: Prepare to have your weeknight dinner routine revolutionized! Imagine the vibrant flavors of a classic beef enchilada – the savory ground beef, the tangy enchilada sauce, the melty cheese – now combined with the comforting, cheesy goodness of cheese tortellini, all cooked together in one glorious skillet. Sounds incredible, right?

While not steeped in centuries of tradition like some enchilada variations, this dish is a modern marvel, born from a desire for quick, easy, and utterly delicious meals. It cleverly marries the convenience of skillet cooking with the beloved flavors of Mexican-inspired cuisine. Think of it as a culinary mashup that’s destined to become a family favorite.

People adore this Beef Enchilada Tortellini Skillet for so many reasons. First, it’s incredibly easy to make, requiring minimal prep time and only one pan, which means fewer dishes! Second, the combination of textures is simply divine – the tender tortellini, the hearty beef, and the gooey cheese create a symphony of deliciousness in every bite. And finally, the taste! The rich, savory enchilada sauce perfectly complements the cheesy tortellini and flavorful beef, creating a dish that’s both satisfying and crave-worthy. Get ready to experience a new level of weeknight dinner bliss with this amazing Beef Enchilada Tortellini Skillet recipe!

this Recipe

Ingredients:

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) can enchilada sauce
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1 (20 ounce) package refrigerated cheese tortellini
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions
• 1 tablespoon olive oil

Preparing the Beef and Sauce:

1. First, let’s get our beef browned. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and no longer pink. Drain off any excess grease. Nobody wants a greasy skillet!
2. Now, add the chopped onion to the skillet with the cooked beef. Cook until the onion is softened and translucent, about 5 minutes. This will add a nice layer of flavor to our dish.
3. Next, stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as that can make it bitter.
4. Pour in the diced tomatoes and green chilies (undrained), tomato sauce, and enchilada sauce. Give it a good stir to combine everything.
5. Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to incorporate the spices. Taste and adjust seasonings as needed. I like mine with a little extra chili powder for a kick!
6. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally. This will allow the flavors to meld together beautifully.

Adding the Tortellini and Cheese:

1. Now for the fun part! Add the refrigerated cheese tortellini to the skillet with the sauce. Stir gently to coat the tortellini with the sauce.
2. Cover the skillet and let it simmer for about 10-12 minutes, or until the tortellini is tender and cooked through. Be sure to check the tortellini occasionally to make sure it’s not sticking to the bottom of the skillet. You might need to add a splash of water or broth if the sauce becomes too thick.
3. Remove the skillet from the heat. Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the tortellini and sauce.
4. Cover the skillet again and let it sit for a few minutes, until the cheese is melted and gooey. If you want the cheese to be extra melty and bubbly, you can place the skillet under the broiler for a minute or two, but watch it carefully to prevent burning!

Serving and Enjoying:

1. Carefully remove the skillet from the oven (if you broiled it) and let it cool slightly before serving.
2. Garnish with your favorite toppings, such as sour cream, guacamole, chopped cilantro, and sliced green onions. I personally love a dollop of sour cream and a sprinkle of fresh cilantro.
3. Serve immediately and enjoy! This Beef Enchilada Tortellini Skillet is perfect for a weeknight dinner or a casual gathering with friends.

Tips and Variations:

• Spice it up: If you like your food extra spicy, add a pinch of cayenne pepper or a dash of hot sauce to the sauce.
• Add veggies: Feel free to add other vegetables to the skillet, such as bell peppers, corn, or black beans.
• Use different meat: You can substitute ground turkey or ground chicken for the ground beef.
• Make it vegetarian: Omit the ground beef and add extra vegetables or a can of black beans for a vegetarian version.
• Use different cheese: Feel free to use your favorite shredded cheese, such as pepper jack or Colby jack.
• Make it ahead: You can prepare the beef and sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to cook, simply add the tortellini and cheese and bake as directed.
• Bake it: Instead of cooking the skillet on the stovetop, you can bake it in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the tortellini is tender and the cheese is melted and bubbly.

Detailed Ingredient Notes:

• Ground Beef: I prefer using lean ground beef (90% lean) to minimize the amount of grease. However, you can use any ground beef you prefer.
• Onion: A yellow onion is a good all-purpose onion for this recipe. You can also use a white onion or a sweet onion.
• Garlic: Freshly minced garlic is always best, but you can also use jarred minced garlic if you’re short on time.
• Diced Tomatoes and Green Chilies: I like using Rotel brand diced tomatoes and green chilies, but you can use any brand you prefer. You can also use mild, medium, or hot diced tomatoes and green chilies, depending on your spice preference.
• Tomato Sauce: Use a good quality tomato sauce for the best flavor.
• Enchilada Sauce: I prefer using a mild enchilada sauce, but you can use medium or hot enchilada sauce if you like.
• Chili Powder: Use a good quality chili powder for the best flavor.
• Cumin: Ground cumin adds a warm, earthy flavor to the dish.
• Smoked Paprika: Smoked paprika adds a smoky flavor to the dish. If you don’t have smoked paprika, you can use regular paprika.
• Salt and Pepper: Season to taste.
• Cheese Tortellini: I use refrigerated cheese tortellini, but you can also use frozen cheese tortellini. If using frozen tortellini, you may need to add a few extra minutes to the cooking time.
• Cheddar Cheese: Use shredded cheddar cheese for easy melting.
• Monterey Jack Cheese: Monterey Jack cheese is a mild, creamy cheese that melts well.
• Olive Oil: Use a good quality olive oil for cooking.

Troubleshooting:

• Sauce is too thick: If the sauce becomes too thick while simmering, add a splash of water or broth to thin it out.
• Tortellini is sticking to the bottom of the skillet: Stir the tortellini occasionally to prevent it from sticking to the bottom of the skillet. You may also need to add a splash of water or broth if the sauce becomes too thick.
• Cheese is not melting: Make sure the skillet is covered tightly to trap the heat and help the cheese melt. If the cheese is still not melting, you can place the skillet under the broiler for a minute or two, but watch it carefully to prevent burning.
• Dish is too spicy: If the dish is too spicy, add a dollop of sour cream or guacamole to cool it down. You can also add a little bit of sugar to the sauce to balance out the spice.
• Dish is too bland: If the dish is too bland, add more chili powder, cumin, or smoked paprika. You can also add a pinch of cayenne pepper or a dash of hot sauce.

Nutritional Information (approximate, per serving):

• Calories: 550-650
• Protein: 30-40g
• Fat: 30-40g
• Carbohydrates: 40-50g

Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.

Conclusion:

This Beef Enchilada Tortellini Skillet is truly a weeknight dinner champion, and I wholeheartedly believe it deserves a permanent spot in your recipe rotation. Why? Because it effortlessly combines the comforting flavors of beef enchiladas with the speed and ease of a one-pan meal. We’re talking about a dish that’s ready in under an hour, bursting with savory beef, cheesy goodness, and that signature enchilada spice we all crave. It’s a guaranteed crowd-pleaser, even for the pickiest eaters!

But the real magic lies in its versatility. While I’ve presented my favorite version, feel free to get creative and adapt it to your own tastes. For a vegetarian option, swap the ground beef for black beans, lentils, or even crumbled tofu. Add some chopped bell peppers, corn, or zucchini for extra veggies and a pop of color. If you’re feeling adventurous, try using different types of cheese, like Monterey Jack or pepper jack, to kick up the heat.

Speaking of heat, you can easily adjust the spice level to your liking. If you prefer a milder flavor, use a mild enchilada sauce and reduce the amount of chili powder. For those who like it hot, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce. Don’t be afraid to experiment and find the perfect balance for your palate.

Serving suggestions are endless! This skillet is delicious on its own, but it’s also fantastic served with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a side of guacamole. For a more complete meal, pair it with a simple green salad or some Mexican rice. Leftovers (if there are any!) are just as delicious the next day, making it perfect for meal prepping. You can even repurpose the leftovers into enchilada-stuffed bell peppers or quesadillas for a fun and creative twist.

Serving Variations:

• Creamy Dreamy: Stir in a dollop of cream cheese or sour cream right before serving for extra richness.
• Spice It Up: Add diced jalapeños or a pinch of red pepper flakes for an extra kick.
• Veggie Power: Toss in some chopped spinach or kale during the last few minutes of cooking for added nutrients.
• Tortilla Time: Serve with warm tortillas for scooping up all that deliciousness.

I truly hope you give this Beef Enchilada Tortellini Skillet a try. It’s a simple, satisfying, and incredibly flavorful meal that’s perfect for busy weeknights or casual gatherings. I’m confident that you’ll love it as much as I do.

Once you’ve made it, I would absolutely love to hear about your experience! Did you make any modifications? What did your family think? Share your photos and comments with me – I’m always eager to see your culinary creations and learn from your experiences. Happy cooking! Let me know if you have any questions, and I’ll do my best to help. Enjoy!