I still remember the first time I made this for my kids after soccer practice. They were skeptical about tortellini in enchilada sauce, but after one bite, they were hooked. The beauty of this dish lies in how it brings Mexican and Italian flavors together without feeling forced or complicated. The tender cheese-filled pasta soaks up the rich enchilada sauce while seasoned ground beef and black beans add heartiness. Everything gets topped with melted cheddar cheese that turns golden and bubbly in the oven.
Table of Contents
Ingredients for Cheesy Beef Enchiladas Tortellini
I always start with quality ground beef for the best flavor in this dish. My preference is 85/15 ground beef because it provides enough fat for flavor without being greasy. The cheese tortellini is what makes this recipe special, and I recommend using fresh tortellini from the refrigerated section rather than dried, as it cooks faster and has better texture.
- 1 pound ground beef (85/15 works perfectly)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed – I usually give them an extra rinse to reduce sodium
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tablespoon taco seasoning – My go-to is homemade, but store-bought works great
- 1 package (9 oz) cheese tortellini (fresh from refrigerated section)
- 2 cups shredded cheddar cheese – In my experience, freshly shredded melts better than pre-shredded
- 1 cup enchilada sauce (red or green both work)
- 1/2 cup sour cream (for serving)
- 1/4 cup fresh cilantro, chopped (optional for garnish)
- Salt and pepper to taste
- 1 tablespoon olive oil for cooking
Step-by-Step Instructions
I recommend reading through all the steps before starting so you can prep everything efficiently. In my experience, having ingredients ready makes the process smoother.
Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent and softened. The onion should turn slightly golden at the edges. Add minced garlic and stir constantly for 1 minute to prevent burning while releasing its aroma. You’ll know it’s ready when you can smell the garlic throughout your kitchen.
Step 2: Add ground beef to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until completely browned with no pink remaining. If using ground beef with 20% fat or higher, drain excess fat, leaving about 1 tablespoon for flavor. This is similar to how I prepare my Hobo Casserole Ground Beef, where proper browning makes all the difference.
Step 3: Stir in black beans, diced tomatoes with green chilies, and taco seasoning. Let the mixture simmer for 5 minutes to allow flavors to blend. The mixture should be thick enough to coat the back of a spoon. Season with salt and pepper to taste.
Step 4: While the beef mixture simmers, preheat your oven to 350°F (175°C). At the same time, bring a large pot of salted water to a rolling boil. Add cheese tortellini and cook for 3-5 minutes until they float to the surface. The tortellini should feel slightly firm when pinched, as they’ll continue cooking in the oven. Watch carefully to avoid overcooking. Drain and set aside.
Step 5: In a large mixing bowl, combine the cooked tortellini with the beef mixture, folding gently to coat evenly without breaking the pasta. This folding technique ensures every piece of tortellini gets coated with the flavorful beef mixture.
Step 6: Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish. This prevents sticking and adds extra flavor. Transfer the tortellini-beef mixture to the dish, spreading evenly.
Step 7: Pour remaining enchilada sauce over the top of the mixture, ensuring it’s well covered. Evenly distribute all 2 cups of shredded cheddar cheese over the top, ensuring complete coverage. The cheese layer should reach all edges for that perfect golden crust.
Step 8: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted, bubbly, and lightly golden at the edges. Watch for golden brown spots on the cheese, especially at the corners, which indicate it’s perfectly done.
Step 9: Remove from oven and let cool for 5 minutes. This allows the sauce to set slightly, making it easier to serve without falling apart. The resting time also prevents burns from the hot cheese.
Perfect Side Dishes for This Recipe
This hearty main dish pairs beautifully with lighter sides that add freshness and balance to your plate.
Fresh Garden Salad: A crisp salad with romaine lettuce, tomatoes, and a tangy lime vinaigrette cuts through the richness of the cheese and beef while adding vitamins and crunch. The acidity brightens each bite.
Mexican Street Corn: Try my Street Corn Chicken Rice Bowl technique for the corn side. Grilled corn with cotija cheese, lime, and chili powder complements the Mexican flavors in the dish while providing a slightly sweet contrast to the savory tortellini.
Simple Refried Beans: Similar to my Black Beans and Rice with Sausage, warm refried beans add protein and fiber while keeping the meal budget-friendly and kid-approved.
Tortilla Chips with Guacamole: The creamy avocado and crunchy chips provide textural variety and healthy fats that balance the meal nutritionally. This combination never fails at my dinner table.
Cilantro Lime Rice: Fluffy rice with fresh cilantro and lime juice soaks up extra enchilada sauce and adds a refreshing element that complements without competing. If you enjoy rice bowls, check out my Taco Rice Bowl for more inspiration.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors actually develop more overnight, making leftovers even tastier. I recommend reheating individual portions in the microwave for 2-3 minutes, stirring halfway through for even heating.
For longer storage, this dish freezes beautifully for up to 3 months. I suggest freezing before baking for best results. When ready to enjoy, thaw overnight in the refrigerator and bake as directed, adding 5-10 extra minutes to the covered baking time.
This recipe is incredibly versatile for meal prep. You can assemble everything in advance and refrigerate for up to 24 hours before baking. Pro tip: Let it sit at room temperature for 20 minutes before baking if it’s been refrigerated to ensure even heating throughout.
FAQs
Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works well. Just add 1-2 extra minutes to the boiling time and ensure they’re fully cooked before combining with the beef mixture.
How can I make this recipe spicier?
Add diced jalapeños to the beef mixture, use spicy taco seasoning, or mix in a tablespoon of chipotle peppers in adobo sauce for smoky heat that builds gradually.
Can I substitute the ground beef with another protein?
Absolutely! Ground turkey, chicken, or plant-based crumbles work perfectly. You can also use shredded rotisserie chicken for an even quicker prep time.
Cheesy Beef Enchiladas Tortellini
Ingredients
Equipment
Method
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent and softened. Add minced garlic and stir constantly for 1 minute to prevent burning while releasing its aroma.
- Add ground beef to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until completely browned with no pink remaining. If using ground beef with 20% fat or higher, drain excess fat, leaving about 1 tablespoon for flavor.
- Stir in black beans, diced tomatoes with green chilies, and taco seasoning. Let the mixture simmer for 5 minutes to allow flavors to blend. The mixture should be thick enough to coat the back of a spoon. Season with salt and pepper to taste.
- While the beef mixture simmers, preheat your oven to 350°F (175°C). At the same time, bring a large pot of salted water to a rolling boil. Add cheese tortellini and cook for 3-5 minutes until they float to the surface. Drain and set aside.
- In a large mixing bowl, combine the cooked tortellini with the beef mixture, folding gently to coat evenly without breaking the pasta.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish. Transfer the tortellini-beef mixture to the dish, spreading evenly.
- Pour remaining enchilada sauce over the top of the mixture, ensuring it’s well covered. Evenly distribute all 2 cups of shredded cheddar cheese over the top, ensuring complete coverage.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted, bubbly, and lightly golden at the edges.
- Remove from oven and let cool for 5 minutes. This allows the sauce to set slightly, making it easier to serve without falling apart. Garnish with fresh cilantro and serve with sour cream if desired.
Notes
