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
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.
Notes
Don’t overcook the tortellini in the sauce—just heat it through to prevent mushiness.
For extra creaminess, add 1/2 cup of shredded cheese along with the sour cream.
Use mild or hot enchilada sauce to adjust the spice level to your liking.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4
- Sodium: 980
- Fat: 26
- Saturated Fat: 11
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
- Cholesterol: 75
Keywords: beef tortellini, enchilada pasta, easy skillet dinner, tex mex pasta