Creamy and Cheesy Beef Enchilada Tortellini skillet is filled with ground beef, corn and cheese-filled tortellini in a creamy, enchilada-inspired sauce.
No need to roll up tortillas, this skillet recipe comes together in minutes and will quickly become a family favorite.
I took my 15 Minute Ground Beef Enchilada Skillet and gave it a little twist by using refrigerated tortellini in place of corn tortillas and swapped black beans for corn.
It’s a winner!
What You’ll Need
Here’s the basic list of ingredient you’ll need in order to whip up this yummy skillet dinner tonight. As always, you can find the full list of ingredients located in the printable recipe card below.
- Cheese-filled Tortellini – I prefer to use the refrigerated kind because they’re quick to cook up, but the frozen kind or dried tortellini would also work here.
- Ground Beef – use lean ground beef.
- Seasonings – a blend of diced onion, chili powder, garlic salt, cumin and oregano bring out the delicious enchilada flavors in the sauce.
- Sauces – using a combination of homemade enchilada sauce and salsa will create the BEST flavor, however, store bought ingredients would work just fine and still taste great!
- Mexican Cheese Blend – or a Colby Jack shredded would also work here.
- Sour Cream – to bring out the creamy texture in the final dish.
How To Make It
This cheesy ground beef enchilada tortellini skillet recipe comes together super quick, so make sure you have all your ingredients prepped and ready to go.
Let’s do it!
Brown Beef In Skillet
Start by boiling your tortellini in a pot of water according to package instructions.
Next, begin browning the ground beef in a large skillet along with the diced onion. Make sure to drain any fat from the pan after the beef is no longer pink.
PRO TIP: don’t drain any fat down the kitchen sink as this can cause a build-up and plumbing issues in the future. What I like to do is use paper towels and some tongs to soak up the fat and then just toss the paper towels in the trash.
Add Sauce and Simmer
Stir in the seasonings, enchilada sauce, salsa and corn and bring the mixture to a simmer.
Once the ground beef and corn mixture is nice and bubbly, stir in the shredded cheese and sour cream, making it a silky and cheesy sauce.
Stir in Tortellini
It’s time to add in our plump and delicious cheese-filled tortellini.
Toss them gently into the beefy sauce and garnish with chopped cilantro.
That’s it!
Just as simple as it was to pull all these basic ingredients together, this beefy dinner is ready to go. My whole family loved this one, especially my picky 6 year old (who I’m finding is getting more and more difficult to win over).
Make Ahead and Storage
Due to the nature of this recipe I find it’s best when prepared fresh.
However, you can certainly prepare the beef and corn mixture ahead of time and combine it with the cheese-filled tortellini before serving.
Leftovers can be stored in the fridge for up to 3 to 5 days.
More Enchilada Inspired Recipes
It’s no secret that I’m a fan of enchiladas! Here are a few more of my favorite must-try recipes that I’m sure you’ll enjoy.
- Chicken Black Bean Enchilada Skillet
- Easy Ground Beef Enchiladas
- Flat Ground Beef Enchiladas
- 15 Minute Ground Beef Enchilada Casserole
I can’t wait for you to give this yummy enchilada-inspired recipe a try. I know you’re gonna love it!
Beefy Enchilada Tortellini Recipe
Ingredients
- 12 oz cheese filled tortellini, refrigerated, frozen or dried*
- 1 lb. ground beef, lean
- 1 cup onion, diced
- 1 tsp chili powder
- 1 tsp garlic salt
- 1 tsp cumin
- ½ tsp oregano, dried
- 10 oz enchilada sauce
- 1 cup salsa
- 15 oz corn, canned, drained
- 1½ cups Mexican 3 cheese blend, shredded
- ⅓ cup sour cream
- 2 tbsp cilantro, freshly chopped, optional
Instructions
- Cook the tortellini in a pot of boiling water, according to package instructions.
- Meanwhile, heat a large skillet over medium-high heat and cook the ground beef with the diced onion, breaking up until crumbled and no longer pink. Drain any excess fat from the pan and return to skillet to stove top.
- Add in the chili powder, garlic salt, cumin, oregano, enchilada sauce, salsa and corn to the ground beef mixture. Bring mixture to a simmer, then stir in the shredded cheese and sour cream until sauce is creamy.
- Drain the tortellini and add it to the cheesy, beef mixture. Stir to coat. Garnish with freshly chopped cilantro if desired. Enjoy!
Beet Salad with Goat Cheese
Karen
I don’t like the taste of Enchilada sauce so I made this with 1 1/2 pounds of hamburg, taco seasoning mixed with tomato sauce and a whole jar of salsa, a can Mexican and no cilantro. It was delicious and my guest loved it thanks for the recipe idea. Oh and P.S. I like many of your recipes. ~ Karen