Nothing feels quite as comforting as a one-pan dish that’s bursting with bold flavors and easy to pull together. That’s exactly why the Beefy Enchilada Tortellini Skillet Recipe is one of my go-to meals—it brings the cheesy, savory goodness of enchiladas and the chewy, satisfying bite of tortellini all in one skillet. Trust me, you’re going to want to make this on repeat.

Inside a large white pot with a blue handle, there is a thick dish made of folded pale yellow pasta pieces mixed with small brown ground meat chunks, bright yellow corn kernels, and bits of green herbs scattered on top. A wooden spoon is scooping some of the food, showing the creamy reddish-brown sauce coating everything. The inside sides of the pot have sauce splattered around. The background has blurred red tomatoes and green herbs on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beefy Enchilada Tortellini Skillet Recipe
Top Tip
How to Serve Beefy Enchilada Tortellini Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beefy Enchilada Tortellini Skillet Recipe

Why You'll Love This Recipe

There’s something downright addictive about mixing classic Mexican flavors with cheesy Italian pasta—yes, it’s a mashup you never knew you needed! I have a soft spot for meals that are quick, satisfying, and don’t leave a mountain of dishes behind. The Beefy Enchilada Tortellini Skillet Recipe checks every box.

One-Pan Wonder: It all cooks in one skillet, minimizing cleanup and maximizing flavor meld.
Balanced Flavors: The spicy enchilada sauce and cumin blend perfectly with the creamy cheese and tender tortellini.
Comfort Food Meets Convenience: This recipe comes together in just about 25 minutes, perfect for busy weeknights.
Versatile and Customizable: Whether you add fresh cilantro, swap in salsa heat levels, or try veggie-packed variations, it’s easy to make your own.

A white pot filled with a rich dish featuring light golden tortellini pasta mixed with a thick brown meat sauce scattered with bright yellow corn kernels. On top, fresh green cilantro leaves add a splash of color. The pot sits on a wooden table next to a bunch of vibrant red tomatoes and fresh green leafy herbs, all against a white marbled textured surface. A gray and white striped cloth is partly visible on the side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What’s great about the ingredients here is they all bring both flavor and texture to the party without any fuss. The ground beef adds rich savoriness, while the tortellini acts as the perfect starchy vehicle for that creamy, spicy sauce. Don’t overlook the little extras like corn for sweetness and salsa for a fresh kick.

Flat lay of fresh cheese filled tortellini arranged in a simple white ceramic bowl, a small white bowl filled with bright red enchilada sauce, a small white bowl of chunky red salsa, a small white bowl of creamy sour cream, a small white bowl with drained yellow corn kernels, a handful of fresh green cilantro sprigs, a small pile of shredded Mexican three cheese blend, a mound of diced white onions, raw whole brown eggs with clean shells, and a portion of raw lean ground beef placed neatly on a simple white ceramic plate, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cheese filled tortellini: You can use refrigerated, frozen, or dried; each holds sauce beautifully, but fresh-packed tortellini melts most luxuriously.
Ground beef: Lean beef keeps things hearty but not greasy; it soaks up spices for great depth.
Onion: The diced onion sweats down and adds a subtle sweetness that balances the bold spices.
Chili powder, garlic salt, cumin, oregano: This spice combo is the soul of the enchilada flavor, warming and aromatic without overpowering.
Enchilada sauce: The tomato-based sauce with chili spices ties everything together, giving saucy richness and a touch of heat.
Salsa: Adding salsa gives freshness and texture, plus you can choose a mild or spicy version depending on your mood.
Corn: Canned and drained adds a burst of sweetness and a nice contrast in texture to the creamy sauce.
Mexican 3 cheese blend: A melty mix of cheeses like cheddar, Monterey Jack and queso quesadilla brings tang and gooeyness to every bite.
Sour cream: Stirred in for creaminess and to mellow out spices.
Fresh cilantro (optional): I love the bright, herbal freshness it adds at the end, but feel free to skip if you’re not a fan.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Beefy Enchilada Tortellini Skillet Recipe is how flexible it is. Sometimes, I sneak in extra veggies or switch out the beef for ground turkey to lighten it up. You can easily adjust the spice level by changing the enchilada sauce or salsa, or even go vegetarian by using plant-based crumbles.

Variation: Once, I swapped in black beans and diced zucchini with the corn for a veggie-packed twist, and it was just as comforting and filling—plus added a pop of color!
Dairy-free option: Use vegan cheese and skip the sour cream or swap in a dairy-free alternative to suit dietary needs.
Spice it up: Add diced jalapeños or a dash of hot sauce if you like more heat.

Step-by-Step: How I Make Beefy Enchilada Tortellini Skillet Recipe

Step 1: Cook the Tortellini to Perfection

This is where smooth and tender tortellini starts. I cook them according to the package instructions because timing can vary between fresh, frozen, or dried. Just make sure not to overcook; you want them firm enough to hold up in the skillet but soft enough to soak up all that cheesy sauce later. Drain and set aside.

Step 2: Brown the Beef and Onions

While your pasta is boiling, heat a large skillet over medium-high heat. Toss in the ground beef and diced onions and cook, breaking the meat up with a wooden spoon until it's nicely browned and no longer pink. The onions will soften and add sweetness here. Drain any excess fat to keep the dish from getting greasy, then return the skillet to the stove.

Step 3: Layer in All the Flavor

Now, sprinkle in the chili powder, garlic salt, cumin, and oregano. Stir everything together and let the spices toast a bit in the pan—it really awakens those flavors. Pour in the enchilada sauce and salsa, stir in the drained corn, then bring the mixture to a gentle simmer. You’ll start to smell the magic happening.

Step 4: Make It Creamy and Cheesy

Reduce the heat slightly, then stir in the shredded Mexican cheese blend and sour cream. The sauce thickens up and gets wonderfully creamy. I like to keep stirring until everything is beautifully combined and the cheese melts into the sauce for that ooey-gooey goodness.

Step 5: Toss in the Tortellini and Serve

Drain any water left from the tortellini, then add it straight into the skillet. Gently toss or stir to coat every piece in that flavorful beef and cheese sauce. Finally, sprinkle chopped fresh cilantro on top if you’re using it. Serve hot and dig in—you’re in for a treat!

Top Tip

After making this Beefy Enchilada Tortellini Skillet Recipe a dozen times, I’ve learned a few little tricks that really boost the final dish.

Don't Overcook the Tortellini: Keep an eye on your pasta. Slightly undercooking means they won’t turn mushy when mixed in the skillet.
Drain Excess Fat: Removing beef grease early lets the flavors shine without making it oily.
Simmer Gently: Bringing the sauce to a slow simmer helps meld the spices without burning or drying.
Fresh Cilantro is a Game-Changer: Add it just before serving to preserve its bright, fresh flavor.

How to Serve Beefy Enchilada Tortellini Skillet Recipe

Beef Enchilada Tortellini - Serving Suggestion

Garnishes

I always reach for freshly chopped cilantro because it lifts all the rich flavors. A dollop of sour cream on top is also a wonderful cooling contrast, especially if you like a hint of heat in your enchilada sauce. If you want a little crunch, sprinkle some sliced green onions or even crushed tortilla chips.

Side Dishes

This skillet meal is pretty hearty on its own, but I enjoy serving it with a simple side salad dressed in lime vinaigrette to add brightness. For something heartier, a side of Mexican street corn (elote) or Spanish rice complements the dish beautifully.

Creative Ways to Present

For gatherings, I’ve layered this recipe in a baking dish, topped it with extra cheese, and baked until golden and bubbly for a casserole-style presentation. Sometimes, I spoon it into big bowls and pass around a toppings bar with sliced jalapeños, avocado, and lime wedges—it makes it interactive and fun!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, and it makes for a delicious next-day lunch or dinner.

Freezing

You can freeze this Beefy Enchilada Tortellini Skillet Recipe, but keep in mind the texture of tortellini may soften a bit after thawing. For best results, freeze before adding the cheese and sour cream, then add those fresh when reheating.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring occasionally. Add a splash of water or broth to loosen up the sauce if needed. Microwave works too—just cover loosely and heat in short intervals to avoid drying out.

Frequently Asked Questions:

Can I use vegetarian meat substitute in the Beefy Enchilada Tortellini Skillet Recipe?

Absolutely! Plant-based ground meat alternatives work well; just cook according to package instructions. You'll want to check seasoning since plant-based options sometimes need a bit of extra flavor.

Is it okay to use dried tortellini instead of fresh?

Yes, you can use dried tortellini. Just keep in mind that 1 ½ cups dried tortellini equals about 12 oz fresh when cooked. Follow package instructions carefully to avoid overcooking.

Can I make this recipe spicier without overwhelming the flavors?

Definitely! Try swapping regular salsa for a spicy variety or adding diced jalapeños. You can also increase chili powder incrementally. Just balance heat with the sour cream to mellow it out.

What’s the best way to keep the skillet from being too watery?

Drain the tortellini well before adding to the skillet and remove excess fat from beef. Also, simmer the sauce without a lid to let some moisture evaporate before adding the pasta and cheese.

Final Thoughts

This Beefy Enchilada Tortellini Skillet Recipe is one of those gems that feeds your soul quickly and effortlessly. Whenever I’m juggling a busy week, it feels like a hug on a plate wrapped up in creamy cheese, cozy tortellini, and a saucy punch of enchilada goodness. I hope you give it a try—you might find yourself just like me, coming back for seconds and sharing it with everyone you know.