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Cheesy Enchilada Beef Tortellini Skillet

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A cozy, weeknight meal combining enchilada sauce, cheese tortellini, and savory beef for a comforting one-pan dish.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 bag (20 oz) cheese tortellini (fresh or frozen)
  • 1 1/2 cups shredded cheddar-jack cheese blend
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14 oz) fire-roasted diced tomatoes, undrained
  • 2 cups beef broth
  • 1/4 cup sour cream
  • 1 small yellow onion, finely diced
  • 2 tablespoons minced fresh garlic
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Heat the skillet: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the finely diced onion and minced garlic. Sauté for 3 to 4 minutes until the onion is soft.
  2. Brown the beef: Add 1 pound ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
  3. Add sauces and broth: Stir in the undrained fire-roasted diced tomatoes, the red enchilada sauce, and beef broth. Bring to a simmer and let bubble.
  4. Cook the tortellini: Add the cheese tortellini and cook according to package instructions until tender, about 5 to 7 minutes.
  5. Finish with cheese and cream: Stir in shredded cheddar-jack cheese blend and sour cream until melted and well combined.
  6. Season: Season with garlic powder, salt, and pepper to taste. Adjust seasoning as needed.
  7. Serve: Serve hot, offering extra shredded cheese at the table if desired.

Notes

Use 80/20 ground beef for the best flavor. Store leftover skillet in an airtight container for up to 3 days.

Nutrition

Keywords: enchilada, beef, tortellini, skillet, one-pan meal

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