Cheesy Beef Enchiladas Tortellini Recipe

Meet your new weeknight obsession: Cheesy Beef Enchiladas Tortellini. This playful, comforting casserole spins two beloved classics—cheesy enchiladas and pillowy tortellini—into one bubbly dish that’s bursting with hearty ground beef, saucy black beans, and gooey cheddar. Every bite is packed with southwestern flair and just the right touch of creamy tang, making it a guaranteed crowd-pleaser for family dinners or potluck gatherings.

Ingredients You’ll Need

What makes Cheesy Beef Enchiladas Tortellini so irresistible? It’s all about the magic in the mix—simple staples that come together for a flavor explosion. Each ingredient plays a crucial role, delivering its own layer of taste, texture, and color to the final dish.

• Ground beef: The hearty base that anchors the whole casserole with savory richness.
• Onion: Brings sweetness and aromatic depth to the beef mixture.
• Garlic: Infuses every bite with that unmistakable, punchy flavor.
• Black beans: Add creaminess, protein, and a southwestern touch.
• Diced tomatoes with green chilies: Offer tangy brightness plus a gentle kick of heat.
• Taco seasoning: An easy way to layer in smoky, zesty spices—store-bought or homemade both work great.
• Cheese tortellini: Brings a fun, cheesy pasta twist that soaks up all the flavors.
• Shredded cheddar cheese: Melts into bubbly, golden goodness on top (feel free to mix in Monterey Jack, too).
• Enchilada sauce: Ties everything together with tangy, saucy flair—use red or green, depending on your mood.
• Sour cream: A dollop adds creamy coolness after baking; tuck it alongside or drizzle on top.
• Fresh cilantro: Optional, but it pops with color and a burst of fresh flavor as a finishing touch.
• Salt and pepper to taste: Simple seasoning to round everything out.
• Olive oil for cooking: Just a splash for sautéing your veggies and beef.

How to Make Cheesy Beef Enchiladas Tortellini

Step 1: Sauté the Onion and Garlic

Start by heating a tablespoon of olive oil in a large skillet over medium heat. Toss in your diced onion and cook it for about 3–4 minutes until it turns soft and translucent—you want it sweet, not caramelized. Next, stir in the garlic and let it sizzle for just a minute, filling your kitchen with that irresistible aroma. This quick step builds a rich, savory base for your Cheesy Beef Enchiladas Tortellini.

Step 2: Brown the Beef

Crumble the ground beef right into the skillet with the onion and garlic. Break it up with your spatula and let it cook until no pink remains, about 5–7 minutes. Don’t forget to drain off any excess fat—this keeps things flavorful but not greasy. Season with a little salt and pepper to ensure every layer is tasty from the get-go.

Step 3: Add Beans, Tomatoes, and Spices

Time to amp up the flavors! Stir in the drained black beans, diced tomatoes with green chilies, and taco seasoning. Mix everything so the spices evenly coat the beans and beef. Let this mixture simmer gently for about 5 minutes, so all the juices and aromas have a chance to mingle. You’ll know it’s ready when the whole skillet smells incredible.

Step 4: Cook the Tortellini

While the beef mixture simmers, bring a big pot of salted water to a boil. Add the cheese tortellini and cook just until they come floating to the top—usually in 3–5 minutes. You want them tender but not mushy, since they’ll get a little extra cook time in the oven. Carefully drain them and set aside.

Step 5: Combine the Filling

In a large mixing bowl, gently fold together the warm tortellini with your luscious beef mixture. Toss just until the pasta is coated with all those saucy beans, tomatoes, and beef. Work slowly here to keep the tortellini plump and intact (no need for smashed cheese pockets!).

Step 6: Assemble the Casserole

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish, then spread a thin layer of enchilada sauce on the bottom. Spoon the tortellini and beef mixture evenly over that base, making sure every bite gets a little of everything. Drizzle the rest of the enchilada sauce over the top to keep things moist and tangy.

Step 7: Add Cheese and Bake

Sprinkle the shredded cheddar cheese generously over your assembled casserole. Cover the dish with aluminum foil to lock in the moisture and prevent premature browning. Slide it into the oven for 20 minutes, then remove the foil and bake another 10–15 minutes. The end result? A bubbling, golden, cheesy masterpiece.

Step 8: Rest and Serve

Carefully pull your Cheesy Beef Enchiladas Tortellini from the oven and let it sit for about 5 minutes—just enough to cool slightly and set up those layers. Now it’s ready for all your finishing touches and a big, satisfying scoop onto each plate!

How to Serve Cheesy Beef Enchiladas Tortellini

Garnishes

Elevate every serving with a generous scoop of sour cream and a sprinkle of fresh cilantro. If you’re craving a pop of color, add some sliced jalapeños or chopped green onions on top. Extra crushed tortilla chips give a fun, crispy crunch!

Side Dishes

A simple green salad with zesty lime vinaigrette lightens things up beside your Cheesy Beef Enchiladas Tortellini. For even more Tex-Mex flair, pair it with sweet corn, guacamole, or a bowl of Spanish rice. And don’t forget the chips and salsa!

Creative Ways to Present

Try scooping portions into individual ramekins for a dinner party twist, or serve straight from the casserole dish family-style for cozy, comforting vibes. For a playful spin, spoon over baked potatoes or stuff into warm tortillas for an extra-bold enchilada tortellini taco night.

Make Ahead and Storage

Storing Leftovers

Transfer cooled Cheesy Beef Enchiladas Tortellini into airtight containers and stash in the fridge. It keeps beautifully for up to 3 days, making for delicious, fuss-free lunches or quick reheat dinners.

Freezing

Want to freeze for later? Assemble the casserole up to the point of baking, let cool, then wrap tightly in plastic and foil. It’ll store for up to 2 months. When the craving strikes, just thaw in the fridge overnight before reheating and finishing in the oven.

Reheating

To reheat, cover your portion with foil and warm in a 350°F (175°C) oven until hot and melty—about 20 minutes for a full pan or just a few minutes for smaller servings. For faster results, the microwave works well too; stir halfway through to keep the pasta and filling evenly heated.

FAQs

Can I use a different kind of tortellini?

Absolutely! While classic cheese tortellini is a favorite for Cheesy Beef Enchiladas Tortellini, you can swap in spinach-and-cheese, three-cheese blends, or even meat-stuffed tortellini for extra flavor.

Is this dish spicy?

It has a gentle kick thanks to the green chilies and taco seasoning, but nothing overwhelming. You can dial up the heat with hot enchilada sauce or add fresh jalapeños if you love a spicier bite.

Can I make Cheesy Beef Enchiladas Tortellini vegetarian?

Definitely! Just swap the ground beef for plant-based crumbles or extra black beans. The rest of the ingredients stay the same, and you’ll still get all the creamy, cheesy, saucy goodness.

What’s the best kind of enchilada sauce to use?

That’s totally up to you! Red enchilada sauce offers classic, robust flavor, while green sauce brings a tangy twist. Try both and see which version of Cheesy Beef Enchiladas Tortellini your family loves most.

Can I prep this dish ahead of time?

Yes! Assemble everything the night before, cover, and refrigerate unbaked. When you’re ready, pop it in the oven as directed, maybe adding a few extra minutes to account for starting cold.

Final Thoughts

There’s something so satisfying about digging into a bubbling plate of Cheesy Beef Enchiladas Tortellini. With its playful pasta twist, savory beef, and layers of melty cheese, it’s sure to spark joy at your dinner table. Give it a try, and let this comfort food mashup become a new family favorite!

Print