Quick & Easy Skillet Enchilada Tortellini
Getting dinner on the table is easier than ever, thanks to this stove top enchilada tortellini recipe.
Busy weeknights call for quick and easy dinner recipes, and this skillet enchilada tortellini is a hearty and flavorful option that’s ready in about 20 minutes!
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You know those evenings when you’re just so tempted to stop by the drive-thru and pick up dinner, because you just don’t have time to spend making an elaborate meal?
In those instances, it’s super helpful to have a quick and easy homemade dinner option up your sleeve—one where you can keep the ingredients on hand and whip it up in mere minutes.
And when it’s something the whole family enjoys? Even better!
Skillet enchilada tortellini is one of those easy meals that comes together quickly, tastes amazing, and can be as dressed up (or down!) as you’d like.
It comes together in less than a half hour, which means you won’t be stuck in the kitchen all night. And since it’s a one-pan meal, clean-up will be a breeze, too!
More Mexican-Inspired Dinner Recipes:
Stove Top Enchilada Tortellini Casserole
My Instant Pot enchilada tortellini recipe has been popular with readers for years now, but many people who find that recipe don’t actually have a pressure cooker.
So I wanted to share an easy way to make it in a skillet on the stove.
It’s super simple, only requires a few ingredients, and is a filling dinner option. It’s all the flavors of homemade enchiladas, but without assembly and baking time!
The nice thing about making this as a one-pot meal is that the tortellini cooks with all the other ingredient’s, so you don’t have to boil it separately in another pot.
Add a side salad or some chips and salsa on the side if you’d like, and enjoy.
For another flavorful weeknight dinner, try my chili tater tot casserole recipe, too!
How to Make Enchilada Tortellini
It’s really easy to whip up this dinner.
Ingredients You’ll Need
- Ground Beef
- Taco Seasoning
- Beef Broth
- Enchilada Sauce
- Black Beans
- Frozen Cheese Tortellini
- Shredded Cheese
How to Make It:
Find the full printable recipe available below
Brown the beef. First, you’ll sauté the beef in a skillet over medium-high heat, breaking it apart as it cooks.
Cook until it’s browned and cooked through, then drain any excess grease.
Add seasonings, liquids, and beans. Next, you’ll add the taco seasoning, beef broth, enchilada sauce, and black beans to the pan.
Stir well to combine.
Bring the mixture to a gentle boil, then add the frozen tortellini and stir to coat.
Place a lid on the pan and reduce the heat to medium or medium-low. Allow the mixture to simmer for 4-5 minutes, or until the tortellini is tender and heated through.
Add cheese. Remove the lid and add the shredded cheese to the mixture, stirring gently until it melts into the sauce.
Take the pan off the heat and let it stand for a few minutes, which will allow the sauce to thicken as it cools.
Serve hot, garnishing as desired!
Notes and Adaptations:
- You can use frozen or refrigerated tortellini with this recipe. I have not tested it with dried (shelf-stable) tortellini.
- We like black beans in this recipe, but you could use kidney beans as well.
- I prefer Colby Jack or cheddar cheese in this recipe, but if you want a little extra heat, you could use pepper jack cheese. I prefer to shred my own cheese, as I find it melts better than pre-packaged shreds.
- Control the spiciness by choosing your seasonings accordingly—you can use mild, medium, or hot enchilada sauce or taco seasoning.
- Want to add more veggies? Add diced onions and peppers when browning the beef, or some frozen or canned (drained) corn when simmering, or top with chopped fresh tomatoes when serving.
- Feel free to dress it up and add garnishes of your choice, such as additional shredded cheese, sliced green onions, sour cream, or salsa.
Recommended Equipment:
- Large skillet with lid
- Box grater (for shredding your own cheese)
Skillet Enchilada Tortellini
Ingredients
- 1 pound ground beef
- 15 ounce canned black beans (drained and rinsed)
- 1 ounce packet taco seasoning
- 14.5 ounce beef broth
- 10 ounce enchilada sauce
- 19 ounce cheese tortellini (frozen or refrigerated variety)
- 2 cups shredded cheese (such as Colby Jack or cheddar)
- Optional Garnishes: additional cheese, sliced green onions, sour cream, etc.
Instructions
- Add ground beef to a large skillet (preferably one that has a lid) over medium-high heat. Brown the ground beef, breaking it apart as it cooks.
- Drain any excess grease from the beef, then add the black beans, taco seasoning, beef broth, and enchilada sauce to the ground beef in the pan. Stir to combine.
- Bring the mixture to a gentle boil, then add the frozen tortellini. Stir gently to coat the tortellini, then place the lid on the skillet. Simmer for 3-5 minutes, or until the tortellini is cooked through.
- Remove the pan from the heat and take off the lid. Add shredded cheese to the pasta mixture, stirring until it melts into the sauce. Let the dish rest for a few minutes to allow the sauce to thicken (it will thicken as it cools), then garnish as desired and serve.
Notes
- You can use frozen or refrigerated tortellini with this recipe. I have not tested it with dried (shelf-stable) tortellini.
- We like black beans in this recipe, but you could use kidney beans as well.
- I prefer Colby Jack or cheddar cheese in this recipe, but if you want a little extra heat, you could use pepper jack cheese. I prefer to shred my own cheese, as I find it melts better than pre-packaged shreds.
- Control the spiciness by choosing your seasonings accordingly—you can use mild, medium, or hot enchilada sauce or taco seasoning.
- Want to add more veggies? Add diced onions and peppers when browning the beef, or some frozen or canned (drained) corn when simmering, or top with chopped fresh tomatoes when serving.
- Feel free to dress it up and add garnishes of your choice, such as additional shredded cheese, sliced green onions, sour cream, or salsa.
Equipment
Nutrition
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