Description

A simple and satisfying one-pan Cheesy Beef Enchilada Tortellini recipe loaded with hearty ground beef, black beans, zesty enchilada sauce, and tender tortellini, all topped with melted cheese. Perfect for weeknight dinners!

Ingredients

Scale

1 tablespoon olive oil
1 pound lean ground beef
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can Ro-Tel tomatoes and green chilies, undrained
1 (15 ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for more heat)
Salt and freshly ground black pepper to taste
1 (19 ounce) package refrigerated cheese tortellini
1½ cups shredded Monterey Jack cheese
1½ cups shredded Cheddar cheese
Fresh cilantro, chopped, for garnish (optional)
Sour cream or Mexican crema, for serving (optional)
Sliced jalapeños, for serving (optional)

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Instructions

1. Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease. Add chopped yellow onion and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
2. Add rinsed and drained black beans, Ro-Tel tomatoes and green chilies (with juice), and tomato sauce to the skillet. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper. Bring to a simmer, then reduce heat to low and cook for 5 minutes.
3. Add refrigerated cheese tortellini directly to the simmering sauce. Stir gently to submerge. Cook according to tortellini package directions (usually 8-10 minutes), stirring occasionally, until tortellini are tender. Add a splash of water or broth if the sauce becomes too thick.
4. Turn off heat. Sprinkle Monterey Jack and Cheddar cheese evenly over the top.
5. Place skillet under a preheated broiler (4-6 inches from heat). Broil for 2-4 minutes, until cheese is melted, bubbly, and lightly golden brown. Watch carefully to prevent burning.
6. Carefully remove skillet from oven. Let rest for a few minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of liquid, in the microwave, or covered in the oven at 350°F (175°C) until heated through. The stovetop method is ideal for preserving sauce consistency.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: One-Pan
Cuisine: American/Mexican Fusion

Nutrition

Serving Size: 1 serving
Calories: Approximately 550-600 kcal (estimation based on typical ingredients and portion size)
Sugar: Approximately 5-7g
Sodium: Approximately 800-1000mg (can vary based on canned goods and added salt)
Fat: Approximately 25-30g
Carbohydrates: Approximately 40-45g
Fiber: Approximately 5-7g
Protein: Approximately 30-35g