When Tex-Mex comfort food meets cheesy Italian pasta, something magical happens—and this Beef Enchilada Tortellini is proof. Picture pillowy cheese tortellini tossed in a bold enchilada-style sauce, with perfectly seasoned ground beef and creamy sour cream swirled on top. It’s the kind of cozy, flavor-packed skillet dinner that comes together quickly but tastes like you simmered it for hours.

What makes this dish extra special is how seamlessly the rich, smoky heat of enchilada sauce pairs with the buttery, cheesy bite of tortellini. It hits all the right notes: a little spicy, incredibly savory, and creamy enough to feel indulgent without being heavy. Whether you’re whipping it up for a busy weeknight or impressing friends at your next casual dinner, this is one of those recipes that everyone remembers.

What Kind of Tortellini Should I Use?

For this recipe, refrigerated or frozen cheese tortellini works best. The cheese filling complements the bold beef enchilada flavors perfectly. If you’re looking to save time, pre-cooked tortellini is a great shortcut—just toss it in toward the end so it doesn’t overcook. Want to change it up? Try spinach tortellini for an earthy twist or even a three-cheese blend for extra richness.

Ingredients for the Beef Enchilada Tortellini

Ground Beef: This is the savory backbone of the recipe. Choose lean ground beef for less grease but all the flavor.

Cheese Tortellini: Soft, cheesy pasta pillows that balance the spice and soak up all that saucy goodness.

Enchilada Sauce: Opt for red enchilada sauce for a bold, smoky punch. Homemade or store-bought both work here.

Taco Seasoning: Adds depth and that unmistakable Tex-Mex flair.

Sour Cream: Stirred in at the end for a tangy, velvety finish.

Onions & Garlic: These aromatics build the flavor from the very first sizzle.

Olive Oil: Helps sauté the onions and brown the beef to golden perfection.

Fresh Cilantro or Parsley: Adds brightness and a pop of color just before serving.

How To Make the Beef Enchilada Tortellini

Step 1: Sauté Aromatics

In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, cooking until fragrant and translucent, about 3-4 minutes.

Step 2: Brown the Beef

Add ground beef to the skillet. Break it up with a spatula and cook until browned and no longer pink. Drain any excess grease if needed.

Step 3: Season the Beef

Sprinkle in the taco seasoning and stir to evenly coat the beef. Let it cook for another minute to bring out the spice.

Step 4: Pour in the Sauce

Add the enchilada sauce and stir well, combining it with the beef mixture. Let it simmer for 2-3 minutes to deepen the flavor.

Step 5: Add the Tortellini

Gently fold in the cheese tortellini. If using fresh or refrigerated tortellini, allow it to simmer in the sauce for 4-5 minutes until fully heated. If using frozen, cook according to package instructions separately before adding.

Step 6: Stir in Sour Cream

Reduce the heat and stir in the sour cream until fully blended. This adds a smooth, tangy richness to the dish.

Step 7: Garnish and Serve

Sprinkle with chopped fresh cilantro or parsley and serve immediately. A dollop of extra sour cream on top is always welcome!

Serving and Storing Beef Enchilada Tortellini

This dish is best served hot, straight from the skillet. The cheesy tortellini and creamy sauce make it an excellent main course on its own, or you can pair it with a simple green salad or cornbread.

To store leftovers, let the dish cool completely before transferring to an airtight container. It keeps well in the fridge for up to 3 days. Reheat gently in a skillet or microwave with a splash of water or extra sauce to revive the creaminess.

Frequently Asked Questions

What if I don’t have taco seasoning?

You can make your own using a mix of chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne.

Can I make this vegetarian?

Absolutely! Swap the ground beef for black beans, lentils, or a meatless crumbles alternative.

Is this dish spicy?

It has a mild to moderate kick, depending on your enchilada sauce. Choose mild if you’re sensitive to spice or hot for a bolder flavor.

Can I freeze this?

Yes, but it’s best to freeze before adding the sour cream. Freeze the beef and sauce with tortellini, then add sour cream after reheating.

What type of cheese tortellini works best?

A simple ricotta or three-cheese blend complements the bold sauce without overpowering it.

Want More Pasta Ideas with a Twist?

If you loved this Beef Enchilada Tortellini, try these savory spins on pasta night:

Creamy Garlic Parmesan Tortellini with Chicken and Broccoli for a cozy, cheesy bite.
Bowtie Pasta with Creamy Velveeta Beef Sauce when you want ultimate comfort.
Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for an indulgent dinner twist.
Garlic Parmesan Beef Spaghetti Pasta when classic meets creamy.
Crockpot Cheese Tortellini and Sausage for slow-cooked goodness with minimal effort.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you go spicy with the enchilada sauce? Add extra cheese on top?

I love seeing how others put their own spin on this dish. Got questions? Drop them below or tag me on Pinterest—let’s keep cooking together.

Find more delicious inspiration here: Life with Nina on Pinterest

Beef Enchilada Tortellini

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: One-Skillet
Cuisine: Fusion (Tex-Mex + Italian)

Print Recipe

Description

This Beef Enchilada Tortellini blends the bold flavors of Tex-Mex with the creamy comfort of Italian pasta. With seasoned ground beef, tender cheese tortellini, smoky enchilada sauce, and a swirl of sour cream, it’s a one-skillet wonder perfect for weeknights or casual entertaining.

Ingredients

Scale

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 pound lean ground beef

1 packet taco seasoning (about 1 ounce)

1 can (15 ounces) red enchilada sauce

1 package (9–12 ounces) refrigerated or frozen cheese tortellini

1/2 cup sour cream

2 tablespoons fresh cilantro or parsley, chopped (optional)

Instructions

1. In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic. Cook for 3–4 minutes until fragrant and translucent.

2. Add ground beef and cook until browned and fully cooked through. Drain excess grease.

3. Sprinkle in taco seasoning and stir to combine. Let cook for 1 more minute.

4. Pour in the enchilada sauce and stir into the beef mixture. Simmer for 2–3 minutes.

5. Gently add in the cheese tortellini. If using fresh, let simmer in the sauce for 4–5 minutes. If using frozen, cook separately according to package directions before adding.

6. Reduce heat and stir in sour cream until fully incorporated.

7. Garnish with chopped cilantro or parsley. Serve immediately while hot.