Beef Enchilada Tortellini Skillet
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I was immediately intrigued by the idea of a Beef Enchilada Tortellini Skillet—a fusion of Mexican flavors with pasta? It sounded unconventional, and I’ll admit, I was skeptical. Mexican cuisine is known for its bold spices, rich sauces, and hearty ingredients, but pasta isn’t typically part of the equation. However, after taking my first bite, I was completely won over.
The cheese-filled tortellini adds a soft, pillowy texture that perfectly complements the spicy, beefy enchilada sauce. Each bite is packed with flavor, thanks to the combination of savory ground beef, smoky taco seasoning, sweet corn, and hearty black beans. The sauce coats everything beautifully, creating a flavorful and exciting dish. Topped with melted cheese and a dollop of sour cream, this skillet meal is a delicious twist on traditional enchiladas—one that I never expected to love so much!
While frozen tortellini is a convenient option, refrigerated tortellini offers a superior texture and flavor that truly enhances this dish. Frozen tortellini tends to be softer and more delicate, which can sometimes lead to a slightly mushy consistency when cooked. In contrast, refrigerated tortellini has a firmer bite, allowing it to hold up better in sauces and skillet meals without losing its shape or structure.
Additionally, refrigerated tortellini often has a fresher taste, as it’s typically made with fewer preservatives and maintains a more authentic pasta texture. I like to use the Kirkland brand from Costco. It tends to be better cost-wise than what you can get in the grocery store.
If you’re looking for a heartier, more satisfying bite that complements the rich flavors of this recipe, opt for refrigerated tortellini. However, if you have frozen tortellini on hand, you can still make it work—just be mindful of cooking times to prevent over-softening.
Ingredients for Beef Enchilada Tortellini Skillet
- CHEESE TORTELLINI
- GROUND BEEF
- TACO SEASONING
- BEEF BROTH
- ENCHILADA SAUCE
- BLACK BEANS
- FROZEN CORN
- CHEDDAR CHEESE
- SOUR CREAM
- CILANTRO
Instructions for Beef Enchilada Tortellini Skillet
Cook the Tortellini: Prepare the tortellini according to the package directions until al dente. Drain and set aside.
Brown the Beef: In a large skillet, cook the ground beef over medium heat until browned. Drain any excess grease.
Season and Simmer: Sprinkle taco seasoning over the beef and stir to coat. Add broth and enchilada sauce, mixing until fully combined.
Add the Ingredients: Stir in black beans, corn, and cooked tortellini, ensuring everything is well incorporated. Bring to a simmer and cook for 1-2 minutes, allowing the sauce to thicken.
Melt the Cheese: Sprinkle shredded cheese evenly over the top. Cover the skillet and let it sit for a few minutes until the cheese is melted and gooey.
Serve and Enjoy: Spoon onto plates and top with sour cream and fresh cilantro for extra flavor.
Frequently Asked Questions
Can I use frozen tortellini instead of refrigerated?
Yes! While refrigerated tortellini has a firmer texture, frozen tortellini works well too. Just be sure to adjust the cooking time slightly.
What type of cheese works best for this recipe?
Shredded cheddar, Monterey Jack, or Colby Jack are great choices. If you want a creamier texture, try adding a bit of queso fresco or pepper jack for extra flavor.
Can I make this dish ahead of time?
Absolutely! You can prepare the beef and sauce mixture ahead of time and store it in the refrigerator for up to two days. When ready to serve, cook the tortellini and combine everything in the skillet.
How can I make this dish spicier?
For extra heat, add diced jalapeños, cayenne pepper, or a splash of hot sauce to the enchilada sauce. You can also use spicy taco seasoning for a bolder kick.
Can I substitute ground beef with another protein?
Yes! Ground turkey, shredded chicken, or even black beans can be used as alternatives to ground beef while still keeping the dish flavorful.
What sides pair well with this skillet meal?
This dish goes great with Mexican rice, a fresh green salad, roasted vegetables, or tortilla chips for scooping up extra sauce.
FOR MORE RECIPES LIKE THIS, TRY:
Beef Enchilada Tortellini Skillet
Real Mom Kitchen
Ingredients
- 16 oz tortellini
- 1 lb ground beef
- 1 Tbsp taco seasoning
- 1 cup beef broth
- 2 cups enchilada sauce
- 15 oz can black beans drained & rinsed
- 12 oz frozen corn
- 1 cup cheddar cheese shredded
- sour cream for garnish
- fresh cilantro leaves for garnish
Instructions
- Cook the tortellini according to the package directions, until al dente.
- Meanwhile, in a skillet, brown the ground beeef. When cooked, drain the skillet of any excess grease.
- Sprinkle the taco seasoning out over the beef and stir. Next, add the broth and enchilada sauce. Stir together until everything is completely incorporated.
- Stir in the beans, corn, and tortellini until combined. Bring to a simmer and simmer for 1-2 minutes, until heated through and the sauce has thickened.
- Sprinkle the cheese evenly out over the top and cover for a few minutes to allow the cheese to melt.
- Serve topped with sour cream and cilantro if desired.
Nutrition
This recipe is adapted from 4 Sons R Us.
