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This beefy tortellini enchilada skillet combines Italian pasta comfort with Mexican zest for a crowd-pleasing dinner. It might sound like a weird mix, but you'll be amazed how those cheese-stuffed pasta bites taste when covered in tangy enchilada sauce.
I whipped up this dish during a hectic evening when I couldn't pick between Italian or Mexican. My children looked doubtful at first glance, but now they ask for it at least twice monthly, especially on busy nights with after-school activities.
Ingredients
- Ground beef: Forms the filling base that works wonderfully with Mexican seasonings
- Cheese tortellini: Adds stuffed pasta pockets that make this so much better than regular noodles
- Red enchilada sauce: Gives you true Mexican taste without needing tons of separate spices
- Cheddar cheese: Creates that gooey, stretchy top layer you want in an enchilada dish
- Monterey Jack cheese: Offers smooth mellowness that cuts through the strong sauce
- Onion: Delivers key background flavor that supports everything else
- Cumin: Adds that warm, distinct taste needed for Mexican-style cooking
- Chili powder: Brings gentle heat and richer flavor
- Garlic powder: Gives you garlic taste without chopping fresh cloves
- Fresh cilantro or green onions: Add pop of color and fresh taste to finish things off
Step-by-Step Instructions
- Cook Tortellini:
- Get a big pot of water boiling. Toss in the tortellini and cook until just soft, following the package timing. Don't let them get mushy or they'll break apart later. Drain well and set them aside while you make the meat mix.
- Brown The Beef:
- Warm up a large, deep pan over medium heat. Add your ground beef and chopped onion, using a wooden spoon to break the meat into tiny bits. Cook about 7-8 minutes until beef isn't pink anymore and onions turn clear. Pour off extra fat so your dish won't be oily.
- Add Seasonings:
- Scatter the cumin, chili powder, garlic powder, salt and pepper over the meat. Mix everything really well and let it cook for a minute until you can smell all those spices. This quick cooking wakes up the flavors and makes them stronger.
- Combine Sauce And Pasta:
- Pour enchilada sauce over your seasoned meat and stir it all together. Let it bubble gently for about 2 minutes so flavors can mix. Carefully fold in your cooked tortellini, trying not to tear them. Make sure sauce covers all the pasta pieces.
- Melt The Cheese:
- Scatter both cheeses across everything in the pan. Turn heat to low and put a lid on it. Let it sit untouched for 3-5 minutes until cheese gets completely melty and gooey.
- Finish And Serve:
- Take the pan off the heat and sprinkle with fresh cilantro or green onions. Let everything rest about 2 minutes before serving so it can cool slightly and flavors can settle in.
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You Must Know
The tortellini really makes this dish special. The first time we had it, my boy asked if we could throw in twice as much pasta next time. It's tempting, but I think the current mix of meat and pasta works perfectly - everything gets its moment to shine without anything taking over.
Make It Your Own
Feel free to switch things up based on what your family likes. Toss in a drained can of black beans for more protein, or add a cup of frozen corn when you pour in the sauce for extra sweetness and crunch. You can even sprinkle crushed tortilla chips on top before the cheese for a fun, crunchy finish like an enchilada bake.
Meal Prep Magic
You can make this fully ahead and keep it in the fridge up to three days. When you warm it up, you might need to add a little water or extra sauce since the pasta soaks up liquid as it sits. For the best results when reheating, cover with foil and warm at 350°F for about 20 minutes until it's hot all the way through.
Fiesta Night Fixings
Turn this into a complete Mexican feast with some simple sides. A crisp green salad with lime dressing works great, and warm flour tortillas are perfect for scooping up sauce. Put out small bowls of diced avocado, sour cream, and extra cilantro so everyone can top their own serving how they want.
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Kid-Friendly Cooking Lesson
This easy skillet meal gives kids plenty of ways to help in the kitchen. They can measure out spices, scatter cheese on top, or pull cilantro leaves. Showing children how different food types can mix together helps them get more curious about cooking and builds fun kitchen memories.
Common Questions
- → Can I use frozen tortellini?
Absolutely! Both cold and frozen tortellini work fine. Just cook them according to what it says on the package for the best outcome.
- → What type of cheese works best?
We suggest cheddar and Monterey Jack for this meal, but feel free to try different options like Pepper Jack if you want more kick.
- → Is this dish spicy?
It's got a gentle kick, but you can turn up the heat by throwing in some chopped jalapeños or picking a hotter enchilada sauce.
- → Can I replace the ground beef?
Sure thing, ground turkey or chicken make wonderful swaps if you want something not as heavy.
- → How can I store leftovers?
Put any extras in a sealed container in your fridge for up to 3 days. Warm it back up in a pan or microwave until it's hot throughout.