Beef Tortellini Enchilada: A Cheesy, Comforting Fusion Dinner

If you love cheesy pasta bakes and flavorful Tex-Mex comfort food, Beef Tortellini Enchilada is about to become your new weeknight favorite. This recipe takes tender, cheese-filled tortellini, mixes it with savory seasoned ground beef, and coats it in a rich enchilada sauce before topping everything with melty cheese.

It’s a creative mashup of Italian pasta comfort and classic enchilada flavors—bold spices, hearty beef, tangy sauce—baked together in one bubbling dish. The best part? It’s quick and easy to make, perfect for busy weeknights, potlucks, or when you want to feed a crowd with minimal effort.

Inspired by Tex-Mex pasta casseroles, this dish blends two beloved cuisines into one irresistible dinner. Serve it with a simple salad or garlic bread, and you’ve got a meal that’s satisfying, cozy, and absolutely family-friendly.

Why You’ll Love This Beef Tortellini Enchilada

• Two comfort foods in one – Pasta bake meets enchilada casserole.

• Quick and easy – Ready in about 35 minutes.

• Family-friendly – Mild spice level with plenty of cheesy goodness.

• Make-ahead option – Assemble and refrigerate until ready to bake.

• Customizable – Adjust seasonings or add extra veggies.

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Ingredients You’ll Need

For 6 servings, gather the following:

Main Ingredients

• 1 lb (450 g) ground beef (85–90% lean)

• 1 package (20 oz / 565 g) refrigerated cheese tortellini

• 1 can (10 oz / 284 g) red enchilada sauce (mild or medium)

• 1 cup tomato sauce or crushed tomatoes

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

Seasoning Blend

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

Optional Garnishes

• Chopped fresh cilantro

• Sliced jalapeños

• Sour cream

• Diced tomatoes

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Step-by-Step Instructions

Step 1: Cook the Tortellini

1. Bring a large pot of salted water to a boil.

2. Cook tortellini according to package directions until just al dente (about 2 minutes less than instructed).

3. Drain and set aside.

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Step 2: Brown the Beef

1. In a large skillet, heat olive oil over medium-high heat.

2. Add onion and sauté for 3 minutes until softened.

3. Add ground beef and cook until browned, breaking it apart with a spoon.

4. Stir in garlic and cook for 30 seconds until fragrant.

5. Drain excess grease if needed.

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Step 3: Season the Beef

• Add chili powder, cumin, smoked paprika, salt, and pepper to the beef mixture.

• Stir well and cook for 1 minute to let spices bloom.

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Step 4: Combine Sauce and Pasta

1. Reduce heat to medium.

2. Stir in enchilada sauce and tomato sauce.

3. Add cooked tortellini and toss gently to coat in the sauce.

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Step 5: Assemble the Casserole

1. Preheat oven to 375°F (190°C).

2. Transfer beef and tortellini mixture to a lightly greased 9×13-inch baking dish.

3. Sprinkle cheddar and Monterey Jack cheese evenly on top.

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Step 6: Bake

• Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.

• If you like a golden-brown top, broil for 1–2 minutes at the end.

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Step 7: Garnish and Serve

• Remove from oven and let sit for 5 minutes.

• Garnish with cilantro, jalapeños, sour cream, or diced tomatoes if desired.

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Tips for the Best Beef Tortellini Enchilada

• Undercook the pasta slightly – It will finish cooking in the oven.

• Use fresh tortellini – For the best texture and flavor.

• Don’t skip seasoning the beef – Spices add depth and balance the richness of the cheese.

• Mix cheese types – The combo of cheddar and Monterey Jack gives the perfect melt and flavor.

• Make-ahead – Assemble up to 24 hours in advance and refrigerate before baking.

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Flavor Variations

• Add veggies – Bell peppers, zucchini, or corn mix well into the sauce.

• Spicy version – Use hot enchilada sauce and add chopped chipotle peppers in adobo.

• Chicken swap – Use cooked shredded chicken instead of beef.

• Black bean twist – Add a can of drained black beans for extra protein and fiber.

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Serving Suggestions

• With a side salad – A crisp romaine and avocado salad balances the richness.

• With bread – Garlic bread or cornbread for a full comfort meal.

• Taco night upgrade – Serve in small bowls with tortilla chips for dipping.

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Storing and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Cool completely, wrap tightly, and freeze for up to 2 months.

• Reheat: Bake covered at 350°F (175°C) until warmed through, or microwave in short bursts.

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Nutritional Information (per serving, approx.)

• Calories: 480

• Protein: 27g

• Carbohydrates: 36g

• Fat: 25g

• Fiber: 4g

• Sugar: 5g

Values will vary depending on exact ingredients used.

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Frequently Asked Questions

1. Can I make this in a slow cooker?
Yes—cook beef and onions on the stovetop, transfer to the slow cooker with sauce and cooked tortellini, top with cheese, and heat on low until cheese melts.

2. Can I use frozen tortellini?
Yes—just cook according to package directions before adding to the sauce.

3. How do I keep it from drying out?
Cover with foil if reheating in the oven, and add a splash of enchilada sauce if needed.

4. Can I make it vegetarian?
Yes—swap beef for black beans, lentils, or plant-based ground meat.

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Final Thoughts

Beef Tortellini Enchilada is the ultimate fusion comfort food—cheesy, saucy, hearty, and full of flavor. With minimal prep and a short bake time, it’s an easy choice for weeknights yet special enough for a cozy weekend dinner.

This is one of those recipes that invites creativity—add veggies, swap proteins, tweak the spice level—and it will still turn out delicious every time. Once you make it, you’ll see why pasta meets enchilada is a pairing worth keeping on repeat.

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