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A plate of cheesy Beef Enchilada Tortellini dish, sitting on a red and white striped cloth.

Spicy Beef Enchilada Tortellini

Author: Mandy Applegate
Beef Enchilada Tortellini is a skillet dinner of ground beef, cheese tortellini, black beans, and corn simmered in enchilada sauce under melted pepper jack, and it feeds six in about 20 minutes.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beef enchilada tortellini
Servings: 6
Calories: 730kcal

Ingredients

  • 16 ounces cheese tortellini
  • 1 pound ground beef
  • 1 ounce packet taco seasoning
  • 1 cup water
  • 2 cups enchilada sauce
  • 15 ounces can of black beans drained and rinsed
  • 1 ½ cups canned corn drained
  • 2 cups shredded pepper jack cheese
  • Sour cream for topping
  • Chopped scallions for topping optional
US Customary - Metric

Instructions

  • In a large pot cook the tortellini according to package. Drain and set aside.
    16 ounces cheese tortellini
  • While the tortellini is cooking, begin browning the ground beef in a large skillet. Drain any grease once done cooking.
    1 pound ground beef
  • Add taco seasoning, water, enchilada sauce, beans, and corn, and stir until everything is mixed.
    1 ounce packet taco seasoning, 1 cup water, 2 cups enchilada sauce, 15 ounces can of black beans, 1 ½ cups canned corn
  • Add in the tortellini and stir once more. Top with the shredded cheese and if using an oven-safe skillet broil for 3 minutes or until the cheese has melted. (You can just put a lid on the pan and cook over medium to low heat to melt the cheese.)
    2 cups shredded pepper jack cheese
  • Top with sour cream and scallions and enjoy!
    Chopped scallions for topping, Sour cream for topping

Notes

  • Brown the raw ground beef to a safe internal temperature of 160°F (71°C). before you add the sauce.
  • Fresh or refrigerated tortellini keeps the timing as written; dried or frozen takes longer and drinks up more sauce, so loosen the skillet with a splash of water if needed.
  • Both the enchilada sauce and the taco seasoning are salty, so taste before adding any salt; a low-sodium taco seasoning gives more room to adjust.
  • Ground turkey or chicken works for a lighter version, and Colby Jack or Monterey Jack makes it milder.
  • Leftovers keep 3 to 4 days in an airtight container in the fridge, and the tortellini drinks up sauce as it sits, so add a splash of water when you reheat.
  • Reheat leftovers to 165°F (74°C).

Nutrition

Calories: 730kcal | Carbohydrates: 64g | Protein: 42g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1743mg | Potassium: 530mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1271IU | Vitamin C: 4mg | Calcium: 423mg | Iron: 6mg
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