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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 minutes
Cook Time 20 minutes
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.