This cheesy beef enchilada tortellini bake brings together the comfort of Italian-style stuffed pasta with the bold, savory flavors of a classic enchilada casserole. It’s hearty, creamy, and packed with seasoned beef, tender tortellini, and melty cheese, making it a perfect family-friendly dinner.
Why You’ll Love This Recipe
This recipe is easy to prepare and uses simple ingredients you can find at any grocery store. It’s a one-dish meal that combines pasta, protein, and sauce, which means less cleanup and more flavor. The fusion of cheesy tortellini with enchilada-style seasoning creates a satisfying dish that feels both familiar and exciting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
9 ounces cheese tortellini (fresh or refrigerated)
10 ounces enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
1/2 cup sour cream
Directions
Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish and set it aside.
Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions until just tender. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet and cook until fully browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Season the beef with cumin, chili powder, paprika, salt, and black pepper. Stir well to coat the meat evenly.
Pour the enchilada sauce into the skillet and stir to combine. Let the mixture simmer for 3 to 5 minutes.
Add the cooked tortellini to the skillet and gently mix until the pasta is fully coated in the sauce.
Remove the skillet from heat and stir in the sour cream and half of the shredded cheeses.
Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining cheddar and mozzarella cheese over the top.
Bake uncovered for 20 to 25 minutes, or until the cheese is melted and bubbly. Remove from the oven and garnish with chopped fresh cilantro before serving.
Servings and timing
This recipe serves 4 to 6 people.
Preparation time is approximately 15 minutes.
Cooking time is about 30 minutes.
Total time is around 45 minutes.
Variations
You can substitute ground chicken or ground turkey for the beef if desired. For extra vegetables, add diced bell peppers or corn to the beef mixture. If you prefer a spicier dish, use a spicy enchilada sauce or add a pinch of cayenne pepper.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave until heated through, or reheat the entire dish in the oven at 350°F (175°C) until hot.
FAQs
Can I use frozen tortellini?
Yes, frozen tortellini works well. Cook it according to the package instructions before adding it to the recipe.
What type of enchilada sauce is best?
A mild or medium enchilada sauce works best, depending on your spice preference.
Can I make this recipe ahead of time?
Yes, you can assemble the dish a day in advance, cover it, and refrigerate it until ready to bake.
Can I freeze this dish?
Yes, let it cool completely, then freeze in an airtight container for up to 2 months.
How do I prevent the pasta from becoming mushy?
Cook the tortellini just until tender and avoid overbaking the casserole.
Can I add beans to this recipe?
Yes, black beans or kidney beans can be added for extra protein and texture.
Is this dish very spicy?
No, it is mildly spiced, but you can adjust the heat by choosing your enchilada sauce carefully.
What cheese works best for this bake?
Cheddar and mozzarella provide great flavor and melt well, but you can also use a Mexican-style cheese blend.
Can I make this dish dairy-free?
You can use dairy-free cheese and a dairy-free sour cream alternative, though the texture may vary.
What should I serve with this casserole?
A simple green salad or steamed vegetables pair well with this hearty dish.
Conclusion
Cheesy beef enchilada tortellini bake is a comforting, crowd-pleasing meal that combines rich flavors and creamy textures in one easy dish. Whether you’re cooking for your family or preparing leftovers for the week, this recipe is sure to become a favorite in your kitchen.
This cheesy beef enchilada tortellini bake is a comforting fusion dish combining tender cheese tortellini, seasoned ground beef, enchilada sauce, and melty cheese. It’s hearty, flavorful, and easy to make for family dinners or meal prep.
Ingredients
1 pound ground beef
9 ounces cheese tortellini (fresh or refrigerated)
10 ounces enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
1/2 cup sour cream
Instructions
Preheat oven to 375°F (190°C). Grease a medium baking dish and set aside.
Cook the tortellini in salted boiling water according to package instructions. Drain and set aside.
Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 3 minutes. Add garlic and cook for 30 seconds.
Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
Season beef with cumin, chili powder, paprika, salt, and pepper. Stir to coat evenly.
Pour in enchilada sauce and simmer for 3–5 minutes.
Add cooked tortellini and stir to combine. Remove from heat and mix in sour cream and half of the cheeses.
Transfer mixture to the baking dish and top with remaining cheddar and mozzarella cheese.
Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
Garnish with chopped cilantro before serving.
Notes
Use spicy enchilada sauce or cayenne for added heat.
Ground turkey or chicken can replace beef.
Add bell peppers or corn for extra veggies.
Assemble ahead and refrigerate before baking.
Use Mexican cheese blend for added flavor variety.
