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Cheesy Enchilada Beef Tortellini Skillet

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A cozy one-skillet dinner that combines Italian pasta with a bold Mexican-inspired sauce of ground beef, fire-roasted tomatoes, and enchilada sauce, topped with creamy cheddar-jack cheese and sour cream.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Mexican
Calories: 750
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Juicy and flavorful, the main protein for a hearty base.
  • 1 bag cheese tortellini (20 oz) Fresh or frozen, tender and cheesy pasta that soaks up the sauce.
  • 1.5 cups shredded cheddar-jack cheese blend Melts smoothly for a creamy finish.
  • 1 can red enchilada sauce (10 oz) Adds tangy, savory enchilada flavor and color.
  • 1 can fire-roasted diced tomatoes (14 oz) Undrained, gives smokiness and chunky tomato texture.
  • 2 cups beef broth Thins and seasons the sauce while adding depth.
  • 1/4 cup sour cream Adds tang and creaminess when stirred in at the end.
  • 1 small yellow onion Finely diced, provides sweet and savory aromatics.
  • 2 tablespoons minced fresh garlic Bright and pungent flavor added early in cooking.
  • 1 tablespoon olive oil For sautéing the onion and garlic.
  • 1 teaspoon garlic powder A finishing seasoning to boost garlic flavor.

Method
 

Cooking
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the finely diced yellow onion and minced fresh garlic, and sauté until the onion is soft, about 3 to 4 minutes. Tip: stir occasionally so the garlic does not brown too quickly.
  3. Add the ground beef to the skillet and cook until browned, breaking it up into small pieces with a spatula as it cooks. When fully browned, drain any excess fat from the pan.
  4. Stir in the fire-roasted diced tomatoes with their juices, the red enchilada sauce, and the beef broth. Bring the mixture to a gentle simmer so the flavors combine.
  5. Add the cheese tortellini to the simmering sauce. Cook according to the package instructions until the tortellini are tender, typically 5 to 7 minutes. Stir occasionally to prevent sticking and to ensure even cooking.
  6. Once the tortellini are cooked through, stir in the shredded cheddar-jack cheese blend and the sour cream until the cheese melts and the sauce becomes creamy and smooth.
  7. Season the skillet with the garlic powder, and add salt and pepper to taste.
  8. Serve the Cheesy Enchilada Beef Tortellini Skillet hot from the pan.

Nutrition

Serving: 1gCalories: 750kcalCarbohydrates: 80gProtein: 40gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 5g

Notes

Use fresh or frozen tortellini according to what you have on hand. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of beef broth if the sauce thickens. Freeze for up to 2 months, thaw before reheating. For variations, stir in more sour cream or cheddar-jack cheese for extra creaminess.

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