Name: Skillet Enchilada Tortellini Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound ground beef; 15 ounce canned black beans, drained and rinsed; 1 ounce packet taco seasoning; 14.5 ounce beef broth; 10 ounce enchilada sauce; 19 ounce cheese tortellini (frozen or refrigerated); 2 cups shredded cheese (such as Colby Jack or cheddar); Additional shredded cheese; Sliced green onions; Sour cream; Salsa

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If you’re craving a meal that’s bursting with hearty, comforting flavors and comes together in just one pan, then you absolutely have to try this Skillet Enchilada Tortellini Recipe. It’s a beautiful marriage of cheesy, saucy, and meaty goodness with tender tortellini pasta soaking up every bit of that rich enchilada sauce. Perfect for busy weeknights, this dish is an absolute crowd-pleaser that feels indulgent without being complicated. Trust me, once you make this, it will become one of your go-to comfort foods!

Ingredients You’ll Need

The image shows a white pan with two stages of cooking. On the left, the pan contains a liquid red sauce at the bottom, topped with three main layers: one side has small black beans with a shiny texture, next to it is cooked ground meat in small clumps with a brown color, and on top is a layer of breadcrumb-like powder in a light beige color. On the right side, the same white pan has the red sauce base with cooked meat mixed in, now filled with many small, folded, pale yellow tortellini pasta floating on the surface. The pasta pieces have smooth and slightly ridged edges and are spread evenly across the pan. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple but punchy ingredients is key to making the magic happen here. Each component plays an important role, whether it’s layering flavor, adding creamy texture, or giving the dish a colorful pop.

1 pound ground beef: Your protein powerhouse and the hearty base of this dish that browns up beautifully.
15 ounce canned black beans (drained and rinsed): Adds creaminess, fiber, and a lovely contrast in texture.
1 ounce packet taco seasoning: Brings that signature bold, smoky, and slightly spicy enchilada flavor.
14.5 ounce beef broth: Keeps everything moist and adds a savory depth to the sauce.
10 ounce enchilada sauce: The vibrant, saucy heart of the recipe, infusing each bite with tangy richness.
19 ounce cheese tortellini (frozen or refrigerated): Pillowy corners filled with cheese, soaking up all the sauce.
2 cups shredded cheese (Colby Jack or cheddar): Melts into creamy, gooey goodness that ties the dish together.
Optional garnishes: Such as additional cheese, sliced green onions, or sour cream to elevate each serving.

How to Make Skillet Enchilada Tortellini Recipe

Step 1: Brown the Ground Beef

Start by heating your large skillet over medium-high heat and adding the ground beef. Break it up as it cooks to get a nice, even brown color. This step not only builds flavor but also ensures your beef stays juicy and tender. Once browned, drain off any excess grease to keep the dish from becoming too oily.

Step 2: Add Beans, Seasoning, and Sauces

Next, to the skillet with beef, add your drained black beans, the packet of taco seasoning, beef broth, and the enchilada sauce. Stir everything together so that the beef and beans soak up those rich, spicy flavors. Bringing this mixture to a gentle boil awakens the spices and thickens the base just a little.

Step 3: Simmer the Tortellini

Now, stir in the frozen or refrigerated cheese tortellini carefully, making sure each piece gets coated in the sauce. Cover the skillet with a lid and let it simmer for about 3 to 5 minutes, or until the tortellini is cooked through and has absorbed much of that saucy goodness. The steam helps cook the pasta evenly without overcooking.

Step 4: Stir in the Cheese

Remove the lid and sprinkle the shredded cheese evenly over the top. Stir gently to combine and allow the cheese to melt into a luscious, creamy layer that enriches the entire skillet. Letting the dish rest for a few minutes off the heat helps the sauce thicken naturally, perfect for spooning onto your plate.

How to Serve Skillet Enchilada Tortellini Recipe

The dish shows one layer of stuffed pasta pieces in a light orange sauce, mixed with a layer of small chunks of ground meat and shiny black beans scattered evenly throughout. The pasta is smooth and rounded with a slightly glossy texture from the sauce, resting on a round white plate with a metal fork catching a piece at the front. The background is a white marbled surface with part of a white bowl holding more of the pasta mixture visible behind the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your skillet enchilada tortellini with fresh and vibrant garnishes. I love adding extra shredded cheese for cheesiness, sliced green onions for a mild crunch, and a dollop of sour cream to balance out the spices. You could also sprinkle chopped cilantro or serve with a side of tangy salsa for more zing.

Side Dishes

This dish is so filling on its own but pairs wonderfully with simple sides like a crisp garden salad, warm garlic bread, or even some roasted vegetables. These additions add freshness and variety to your meal without pulling attention away from the star.

Creative Ways to Present

For a festive twist, serve the skillet enchilada tortellini in individual ramekins topped with a colorful mix of diced tomatoes and avocado. Another fun idea is layering it in a casserole dish, baking lightly to get a bubbly cheese crust on top. These little touches make it great for entertaining or family dinners alike!

Make Ahead and Storage

Storing Leftovers

Store any leftover skillet enchilada tortellini in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing the flavors to deepen even further overnight.

Freezing

This recipe freezes beautifully! Portion the cooled dish into freezer-safe containers and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for the best texture.

Reheating

Reheat leftovers gently in a skillet over medium heat, adding a splash of broth or water if the sauce seems too thick. Stir occasionally until warmed through and creamy again. You can also microwave individual servings, but stirring halfway through helps it heat evenly.

FAQs

Can I use a vegetarian alternative for the ground beef?

Absolutely! Swap the beef for plant-based ground “meat” or crumbled tofu to make this dish vegetarian-friendly. Just follow the same cooking steps to build those rich flavors.

What type of tortellini works best in this recipe?

Frozen or refrigerated cheese tortellini are perfect because they cook quickly and melt into the sauce beautifully. Shelf-stable dried tortellini hasn’t been tested here and may require longer cooking.

Can I make this recipe spicier?

Yes! Use a hot enchilada sauce and taco seasoning, or add diced jalapeños during the beef browning step for an extra kick. Adjust to your heat preference!

Is this recipe good for meal prepping?

Definitely! This Skillet Enchilada Tortellini Recipe stores well and can be portioned out for quick lunches or dinners throughout the week.

Can I add vegetables to the skillet?

For sure! Sauté diced onions and bell peppers with the ground beef or stir in corn and tomatoes when simmering. Fresh or frozen veggies add great nutrition and color.

Final Thoughts

This Skillet Enchilada Tortellini Recipe is a total keeper, combining simple ingredients into something spectacularly comforting and full of flavor. Whether you’re feeding a hungry family or just want a quick, satisfying dinner, this dish delivers on all fronts. Give it a try—you might just find your new favorite weeknight meal!