Introduction

Hey there, kitchen adventurers! Do you ever have those nights where you’re craving something incredibly comforting and delicious, but the thought of a huge mess fills you with dread? I know I do! That’s exactly why I fell head-over-heels for this One-Pot Cheesy Enchilada Tortellini with Beef. It’s like a warm, cozy hug in a bowl that comes together with minimal fuss and maximum flavor. Seriously, you’re going to want to bookmark this one – it’s a total game-changer for busy weeknights or when you just want a fuss-free, crowd-pleasing meal!

Why You’ll Love This Recipe

Fast: We’re talking dinner on the table in about 30 minutes from start to finish.
Easy: The “one-pot” magic means less washing up, which is always a win in my book!
Giftable: While you might want to keep it all to yourself, this would make an amazing meal to share with neighbors or new parents.
Crowd-pleasing: The flavors are universally loved – savory beef, zesty enchilada sauce, and gooey cheese. It’s a guaranteed hit for everyone from toddlers to grandparents.

Ingredients

Let’s gather our goodies! The beauty of this recipe is how easily these simple ingredients come together.

1 tablespoon olive oil: Just a little to get things started and soften our onions.
1 small yellow onion, finely diced: This is our flavor base, adding a lovely sweetness.
2 tablespoons minced fresh garlic: Because garlic makes everything better, right?
1 pound ground beef: You can use lean or regular, whatever you prefer.
1 teaspoon salt: To enhance all those wonderful flavors.
1/8 teaspoon black pepper: Just a pinch for a little warmth.
1 teaspoon garlic powder: Doubling down on that garlic goodness.
1 teaspoon smoked paprika: This adds a beautiful smoky depth that really sings.
1 teaspoon cumin: A classic in Tex-Mex flavors, it adds that earthy, warm note.
1 teaspoon chili powder: For a gentle kick and vibrant color.
1/2 teaspoon oregano: A touch of herbaceousness to round things out.
1 can red enchilada sauce (10 oz): The star of the show for that authentic enchilada flavor.
2 cups beef broth: This helps create the silky sauce and cook our tortellini perfectly.
1 can fire roasted diced tomatoes (14 oz), undrained: The fire-roasting adds an extra layer of deliciousness!
1 bag cheese tortellini (20 oz, fresh or frozen): These little pockets of joy are what make it so fun and satisfying.
1 1/2 cups shredded cheddar-jack cheese blend: Because who doesn’t love melty cheese?
1/4 cup sour cream: For a cool, creamy contrast to the rich flavors.
Fresh chopped cilantro for topping: A bright, fresh finish that’s totally optional but highly recommended!

How to Make It

Alright, let’s get cooking! It’s so straightforward, you’ll be amazed.

Get started with aromatics: Grab a big pot or a Dutch oven and heat your olive oil over medium heat. Toss in the diced onion and let it soften up for about 5 minutes. You want them nice and tender.
Add the garlic: Now, add your minced garlic to the pot and cook for just about 1 minute more. Keep an eye on it – garlic can go from fragrant to burnt super fast!
Brown the beef: Time for the ground beef! Add it to the pot and use your spoon to break it up as it cooks until it’s nicely browned. Once it’s cooked, carefully drain off any excess grease.
Spice it up: Stir in the salt, black pepper, garlic powder, smoked paprika, cumin, chili powder, and oregano. Let them cook for about 1 minute, stirring constantly. This toasts the spices and really wakes up their flavor.
Sauce it all up: Pour in the red enchilada sauce, beef broth, and those undrained fire-roasted diced tomatoes. Give everything a good stir to make sure it’s all combined beautifully.
Tortellini time: Bring the mixture to a gentle simmer. Now, add your tortellini right into the pot. Make sure they’re all submerged in that delicious liquid so they can cook evenly.
Simmer and cook: Cover the pot, then reduce the heat to low. Let it simmer for about 10-12 minutes. You’ll want to give it a stir every so often to prevent sticking. The tortellini should be perfectly cooked through by the time they’re done.
Get cheesy: Remove the pot from the heat. Sprinkle in the shredded cheddar-jack cheese blend and stir it in until it’s all melted and wonderfully creamy. Oh, the gooey goodness!
Serve and enjoy: Ladle this incredible concoction into bowls. Top each serving with a dollop of cool sour cream and a sprinkle of fresh chopped cilantro. Dive in and savor every bite!

Substitutions & Additions

This recipe is so forgiving, and you can totally make it your own!

No Ground Beef? Ground turkey or chicken would work wonderfully here, or even crumbled plant-based grounds for a vegetarian option.
Spice Level: If you like it spicier, add a pinch of cayenne pepper or a diced jalapeño with the onions. For a milder flavor, use a mild enchilada sauce.
Veggies: Feel free to toss in some corn, black beans, or diced bell peppers along with the tomatoes for extra texture and nutrients.
Cheese: Monterey Jack, Pepper Jack, or even a sharp cheddar would be delicious alternatives to the cheddar-jack blend.
Broth: If you don’t have beef broth, chicken broth or even vegetable broth will do the trick.

Tips for Success

A few little tricks to make this recipe even more of a breeze:

Don’t Overcook the Tortellini: Tortellini cook pretty quickly. Keep an eye on them during the simmering time, and you can even fish one out to test for doneness.
Prep Ahead: Dice your onion and mince your garlic the day before to save even more time on busy nights.
Grease Management: Ensure you drain off as much grease from the ground beef as possible before adding the spices. This helps keep the dish from feeling too heavy.
Stirring is Key: Occasional stirring while the tortellini cook prevents them from sticking to the bottom of the pot.

How to Store It

Leftovers are the best, aren’t they? This dish stores beautifully!

Let the tortellini mixture cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days. When you’re ready to reheat, you can do so gently on the stovetop over low heat, stirring occasionally, or in the microwave. You might need to add a splash of broth or water when reheating to loosen it up a bit.

FAQs

Is this recipe spicy?

It has a mild, pleasant warmth from the chili powder and enchilada sauce, but it’s not overly spicy. If you prefer more heat, you can always add extra chili powder or a pinch of cayenne pepper.

Can I use dried tortellini?

This recipe is designed for fresh or frozen tortellini, which cook quickly in the sauce. Dried tortellini would require a different cooking method and liquid ratio, so it’s best to stick with fresh or frozen for this one-pot wonder.

What are some good topping ideas besides cilantro and sour cream?

You can add sliced avocado, a sprinkle of extra shredded cheese, a dash of hot sauce, or even some crunchy tortilla strips for a bit of texture!

One-Pot Cheesy Enchilada Tortellini with Beef

A fast, easy, and comforting one-pot meal featuring tortellini, ground beef, and enchilada sauce, perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Servings 4

Equipment

Pot or Dutch oven A large one is recommended.
Spoon For breaking up beef and stirring.
Airtight container For storing leftovers.

Ingredients

Hauptzutaten

1 tablespoon olive oil To get things started and soften onions.
1 small yellow onion Finely diced.
2 tablespoons minced fresh garlic
1 pound ground beef Lean or regular.
1 teaspoon salt To enhance flavors.
0.125 teaspoon black pepper For a little warmth.
1 teaspoon garlic powder Doubling down on garlic goodness.
1 teaspoon smoked paprika For a beautiful smoky depth.
1 teaspoon cumin Adds an earthy, warm note.
1 teaspoon chili powder For a gentle kick and vibrant color.
0.5 teaspoon oregano A touch of herbaceousness.
1 can (10 oz) red enchilada sauce The star for authentic enchilada flavor.
2 cups beef broth Helps create silky sauce and cook tortellini.
1 can (14 oz) fire roasted diced tomatoes Undrained. Fire-roasting adds extra deliciousness.
1 bag (20 oz) cheese tortellini Fresh or frozen.
1.5 cups shredded cheddar-jack cheese blend For melty cheese.
0.25 cup sour cream For a cool, creamy contrast.
0.25 cup fresh chopped cilantro For topping. Optional but recommended.

Instructions

Grab a big pot or a Dutch oven and heat your olive oil over medium heat. Toss in the diced onion and let it soften up for about 5 minutes. You want them nice and tender.
Now, add your minced garlic to the pot and cook for just about 1 minute more. Keep an eye on it – garlic can go from fragrant to burnt super fast!
Time for the ground beef! Add it to the pot and use your spoon to break it up as it cooks until it's nicely browned. Once it's cooked, carefully drain off any excess grease.
Stir in the salt, black pepper, garlic powder, smoked paprika, cumin, chili powder, and oregano. Let them cook for about 1 minute, stirring constantly. This toasts the spices and really wakes up their flavor.
Pour in the red enchilada sauce, beef broth, and those undrained fire-roasted diced tomatoes. Give everything a good stir to make sure it's all combined beautifully.
Bring the mixture to a gentle simmer. Now, add your tortellini right into the pot. Make sure they're all submerged in that delicious liquid so they can cook evenly.
Cover the pot, then reduce the heat to low. Let it simmer for about 10-12 minutes. You'll want to give it a stir every so often to prevent sticking. The tortellini should be perfectly cooked through by the time they're done.
Remove the pot from the heat. Sprinkle in the shredded cheddar-jack cheese blend and stir it in until it's all melted and wonderfully creamy. Oh, the gooey goodness!
Ladle this incredible concoction into bowls. Top each serving with a dollop of cool sour cream and a sprinkle of fresh chopped cilantro. Dive in and savor every bite!

Notes

This recipe is forgiving and can be customized. For spicier versions, add cayenne pepper or jalapeño. For more veggies, add corn, black beans, or bell peppers. Any shredded cheese like Monterey Jack or Pepper Jack works. Chicken or vegetable broth can be substituted for beef broth. Ensure tortellini are not overcooked. Prep onions and garlic ahead for extra time savings. Drain excess grease from beef and stir occasionally during cooking to prevent sticking.