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One-Pot Cheesy Enchilada Tortellini with Beef

This one-pot cheesy enchilada tortellini with beef is pure comfort food magic, coming together in a single skillet with minimal fuss. It’s the kind of meal that makes you feel like a kitchen rockstar, even on your busiest days. Get ready for a flavor explosion that’ll have everyone asking for seconds!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef Feel free to use lean ground turkey or chicken if you prefer!
  • 1 small yellow onion finely diced
  • 2 tablespoons minced fresh garlic Because everything is better with garlic, right?
  • 1 teaspoon garlic powder Doubling down on that garlicky goodness.
  • 1 teaspoon smoked paprika For a hint of smoky, warm flavor.
  • 1 teaspoon cumin Essential for that classic Tex-Mex vibe.
  • 1 teaspoon chili powder Just enough kick to make things interesting.
  • 1/2 teaspoon oregano A touch of herbaceousness to round things out.
  • 1 teaspoon salt To enhance all those beautiful flavors.
  • 1/8 teaspoon black pepper A little pepper adds a nice subtle bite.
  • 2 cups beef broth The liquid magic that helps cook everything and create a delicious sauce.
  • 1 can fire-roasted diced tomatoes 14 oz, undrained. The fire-roasting adds an extra layer of smoky flavor. Don't drain them – that liquid is packed with flavor!
  • 1 can red enchilada sauce 10 oz. The star of our enchilada show!
  • 1 bag cheese tortellini 20 oz, fresh or frozen. These little pasta pockets are like cheesy treasures waiting to be discovered.
  • 1.5 cups shredded cheddar-jack cheese blend Because cheese makes everything better.
  • 1/4 cup sour cream For a creamy, cooling finish.
  • Fresh chopped cilantro for topping. A bright, fresh garnish to finish it all off.

Equipment

  • Large, deep skillet with a lid

Method
 

  1. Step 1: Brown the Beef: Grab your favorite large, deep skillet and heat the olive oil over medium-high heat. Toss in the ground beef and cook, breaking it up with a spoon, until it’s nicely browned and crumbled. Add the diced onion and let it cook for about 5 minutes, stirring occasionally, until it’s softened and a little translucent.
  2. Step 2: Spice it Up: Now for the flavor party! Sprinkle in the garlic powder, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Give it a good stir to coat the beef. Add the minced fresh garlic and cook for just another minute until it smells amazing and fragrant.
  3. Step 3: Add the Liquids: Pour in the beef broth, the undrained fire-roasted diced tomatoes, and the can of enchilada sauce. Stir everything together to combine all those wonderful flavors.
  4. Step 4: Tortellini Time: It’s time for the star of the show – the tortellini! Add the bag of cheese tortellini to the skillet. Give it a gentle stir to make sure they're submerged in the sauce. Bring the mixture to a simmer, then cover the skillet. Let it cook for about 7 to 10 minutes, giving it a stir every now and then, until the tortellini are perfectly tender.
  5. Step 5: Cheesy Finish: Uncover the skillet and sprinkle the shredded cheddar-jack cheese blend over the top. Stir it in gently until the cheese is all melted and wonderfully creamy. Turn off the heat and swirl in the sour cream for an extra touch of creaminess.
  6. Step 6: Garnish and Serve: Top with a generous sprinkle of fresh chopped cilantro. This adds a lovely burst of freshness. Serve immediately and watch everyone dig in!

Notes

Want to sneak in more veggies? Add a cup of frozen corn or peas along with the tortellini. Sautéed bell peppers or zucchini would also be delicious additions. If you like it spicier, add a pinch of cayenne pepper or a diced jalapeño with the onions. For a milder version, simply reduce the chili powder. Feel free to mix up the cheese! Monterey Jack, pepper jack, or even a bit of crumbled cotija would be fantastic.