This hearty skillet dinner combines the bold flavors of enchiladas with the convenience of cheese tortellini. It is an efficient weeknight meal that requires minimal cleanup and provides a satisfying blend of protein and pasta.
List of ingredients
- 12-16 oz tortellini – cheese filled is recommended for a rich flavor
- 1 lb lean ground beef – lean cuts reduce the need for excessive draining
- 1 tbsp taco seasoning – use a blend containing cumin, chili powder, and garlic
- 1 cup beef broth – provides a savory liquid base for the sauce
- 2 cups enchilada sauce – red mild or hot based on your preference
- 1 15 oz can black beans – drained and rinsed thoroughly to remove excess salt
- 1 15 oz can corn kernels – drained well to prevent watering down the sauce
- 1 cup shredded cheddar cheese – freshly grated for better melting properties
- sour cream – used as a cooling garnish
- green onions – thinly sliced for a fresh, sharp finish
- fresh cilantro leaves – roughly chopped for aromatic garnish
step-by-step instructions
- Prepare the Pasta: Cook the tortellini in boiling water according to the package directions until al dente. Immediately transfer the pasta to a colander to drain completely.
- Brown the Meat: While the pasta is boiling, place a large oven-safe skillet over medium heat. Add the ground beef and cook, breaking it into small pieces with a wooden spoon until no pink remains.
- Remove Excess Fat: Carefully drain the skillet of any accumulated grease. This step ensures the final sauce remains thick and doesn’t become oily.
- Season and Deglaze: Sprinkle the taco seasoning over the cooked beef and stir to coat. Pour in the beef broth and enchilada sauce, stirring continuously until the seasoning is fully dissolved into the liquid.
- Combine Ingredients: Fold in the drained black beans, corn, and cooked tortellini. Stir gently to ensure the pasta is evenly coated without breaking the tortellini.
- Simmer the Mixture: Maintain medium heat and bring the skillet to a gentle simmer. Let it cook for 1-2 minutes until the sauce has thickened and everything is heated through.
- Broil the Cheese: Spread the shredded cheddar cheese evenly over the surface. Transfer the skillet to the oven broiler and watch closely for 1-2 minutes until the cheese is bubbly and melted.
- Garnish and Serve: Remove the skillet from the oven. Top with dollops of sour cream, sliced green onions, and chopped cilantro before serving.
Professional Cooking Tips
Select Fresh or Frozen Tortellini
Using fresh or frozen refrigerated tortellini provides a better texture and faster cook time than dried varieties. Fresh pasta holds the cheese filling better and resists becoming mushy when simmered in the sauce.
Use a Cast Iron Skillet for Even Browning
A cast iron or heavy-bottomed stainless steel skillet distributes heat more evenly across the surface. This prevents the ground beef from scorching in one area and ensures a consistent melt during the broiling phase.
Avoid Overcooking the Pasta
Drain the tortellini while it still has a slight firmness to the bite. Since the pasta simmers in the sauce for a few minutes and then goes under the broiler, overcooking it initially will result in a soft, disintegrated texture.
Sauté Aromatics Before Adding Meat
For additional depth, you can sauté finely diced onions or garlic in the skillet before adding the ground beef. This introduces layers of flavor that complement the taco seasoning and enchilada sauce.
Control the Heat Level
If you prefer a milder dish, use a mild red enchilada sauce and a low-sodium taco seasoning. For those who enjoy heat, adding a pinch of cayenne pepper or using a hot variety of sauce will increase the spice profile.
Ingredient Customizations
Swap Black Beans for Other Legumes
Pinto beans or kidney beans are excellent alternatives to black beans. They offer a similar texture and protein content while slightly altering the heartiness of the dish.
Substitute Ground Beef with Lean Turkey
Lean ground turkey or ground chicken can be used as a lighter meat alternative. Because turkey is leaner, you may not need to drain the skillet as thoroughly as you would with beef.
Use Green Enchilada Sauce for Variety
Substituting red enchilada sauce with a green tomatillo-based sauce changes the flavor profile to be more tangy and bright. This version pairs exceptionally well with Monterey Jack cheese instead of cheddar.
Experiment with Different Cheese Blends
While cheddar is classic, a blend of Pepper Jack and Mozzarella provides a balance of spice and stretch. For a more authentic Tex-Mex flavor, use a crumbled Queso Fresco after broiling.
Add Spinach for Extra Nutrition
Folding in two cups of fresh baby spinach during the final simmer step adds color and nutrients. The heat from the sauce will wilt the spinach quickly without requiring extra cooking time.
Serving and Garnish Ideas
Incorporate Fresh Avocado and Lime
Slices of ripe avocado or a scoop of guacamole add a creamy texture that balances the acidity of the enchilada sauce. A squeeze of fresh lime juice over the final dish brightens all the savory notes.
Add Crunch with Tortilla Strips
Topping the skillet with crushed corn tortilla chips or toasted tortilla strips introduces a necessary textural contrast. This replaces the crunch usually found in traditional enchiladas.
Serve with Pico de Gallo
A fresh mixture of diced tomatoes, onions, jalapenos, and cilantro provides a cool, crisp topping. This prevents the dish from feeling too heavy and adds a fresh garden element.
Pair with a Side of Mexican Street Corn
Serving this pasta alongside elote or a corn salad enhances the theme of the meal. The sweetness of the street corn complements the spicy and salty notes of the tortellini.
Complement with a Crisp Green Salad
A simple side salad with a lime-vinaigrette helps cleanse the palate between bites of the rich cheese sauce. Use romaine lettuce, radishes, and cucumber for maximum crispness.
Storage and Preservation
Refrigeration Guidelines
Store any leftover pasta in an airtight container in the refrigerator for up to three days. Ensure the food has cooled slightly before sealing the lid to prevent excess condensation from making the pasta soggy.
Best Microwave Reheating Method
Reheat portions in the microwave using a medium power setting. Adding a tablespoon of water or extra beef broth before heating helps loosen the sauce and restores the creamy consistency.
Oven Reheating for Crispy Cheese
To maintain the texture of the melted cheese, reheat the dish in the oven at 350 degrees Fahrenheit. Cover the skillet with foil to prevent the pasta from drying out, then uncover for the last two minutes.
Freezing Instructions
This dish can be frozen for up to two months if the tortellini was not overcooked. Allow the skillet to cool completely, transfer to a freezer-safe container, and thaw in the refrigerator overnight before reheating.
Troubleshooting Common Issues
Fixing a Thin or Watery Sauce
If the sauce appears too thin after adding the pasta, increase the heat slightly and simmer for an additional 3-5 minutes. Avoid stirring too vigorously, as this can break the tortellini and release too much starch.
Preventing Gummy Pasta
Gummy pasta usually occurs when the pasta is over-stirred or overcooked. Use a gentle folding motion when incorporating the tortellini into the beef and sauce mixture to keep the shapes intact.
Balancing Overly Salty Flavors
If the combination of taco seasoning and canned beans makes the dish too salty, stir in a small amount of unsalted sour cream or a splash of heavy cream. This helps neutralize the sodium levels.
Addressing Burnt Cheese During Broiling
Cheese can go from melted to burnt very quickly under a broiler. Keep the oven door slightly cracked or stand by the oven to remove the skillet the moment the cheese begins to bubble.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can substitute tortellini with medium shells, rotini, or penne. If using these, you may need to increase the amount of enchilada sauce by a half cup to ensure the pasta is well-coated.
Is it possible to make this recipe vegetarian?
You can replace the ground beef with soy crumbles, finely chopped mushrooms, or extra beans. Be sure to substitute the beef broth with vegetable broth to maintain a vegetarian profile.
Do I have to use an oven-safe skillet?
If you do not have an oven-safe skillet, simply transfer the simmered mixture into a baking dish before adding the cheese and broiling. This achieves the same result without risking your cookware.
Can the pasta be cooked directly in the sauce?
While some pastas can be cooked in sauce, tortellini is delicate and may break. Pre-cooking the pasta separately ensures the texture remains consistent and the sauce doesn’t become too thick.
Which type of beef broth is best?
A low-sodium beef broth is recommended so that you can control the overall saltiness of the dish. Avoid using bouillon cubes if you are already using a high-sodium taco seasoning blend.
Print
Cheesy Ground Beef Enchilada Tortellini Skillet
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This taco tortellini skillet combines classic Tex Mex flavors, ground beef, veggies, and pillows of cheese tortellini for a quick recipe you will want to make over and over again. It’s an updated, extra cheesy take on taco pasta everyone will love.
Ingredients
- 12–16 oz tortellini
- 1 lb lean ground beef
- 1 tbsp taco seasoning
- 1 cup beef broth
- 2 cups enchilada sauce
- 1 15 oz can black beans (drained & rinsed)
- 1 15 oz can corn kernels (drained)
- 1 cup shredded cheddar cheese
- sour cream (for garnish)
- green onions (thinly sliced, for garnish)
- fresh cilantro leaves (roughly chopped, for garnish)
Instructions
- Step: Cook the tortellini according to the package directions, until al dente. Transfer to a colander to drain completely.
- Step: In a large oven safe skillet, brown the ground beef, breaking it up as it cooks.
- Step: When completely cooked through, drain the skillet of any excess grease.
- Step: Sprinkle the taco seasoning out over the beef and stir. Next pour the broth & enchilada sauce over top, and stir together until the seasoning is completely incorporated.
- Step: Stir in the beans, corn, and tortellini until evenly incorporated. Heat the skillet over medium heat, and bring the mixture to a simmer for 1-2 minutes, just until everything’s heated through and the sauce has thickened.
- Step: Stir the mixture well. Sprinkle the cheese evenly out over the top, and transfer the skillet to the oven. Broil, watching carefully, just until the cheese has melted.
- Step: Remove the skillet from the oven, and top it with sour cream, green onion, and cilantro for garnishes.
Notes
Spinach stuffed tortellini can be used as a substitute for plain cheese tortellini. Kidney and pinto beans are excellent substitutions for black beans. Green enchilada sauce can be used instead of red for a different flavor profile.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1 serving
- Calories: 392 kcal
- Sugar: 7 g
- Sodium: 1291 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 88 mg