If you’ve ever found yourself torn between craving hearty Italian pasta and spicy Mexican comfort food, I’ve got the perfect solution: Cheesy Beef Enchiladas Tortellini. Yes, you read that right—this recipe is a glorious mashup of cheesy tortellini, savoury beef enchilada filling, and all the zesty flavours you’d expect from your favourite Tex-Mex dish.

This isn’t just dinner—it’s a hug in casserole form. With gooey cheddar, tender pasta, and bold enchilada sauce, this dish checks all the boxes for cheesy comfort food. And the best part? It’s a one-dish wonder that feeds the whole family without leaving your kitchen looking like a disaster zone.

Whether you’re looking for a new beef tortellini recipe, a cozy enchilada pasta bake for a chilly night, or a fun Mexican Italian fusion dinner to surprise your crew, this one’s about to become a regular in your rotation.

Why You’ll Love These Cheesy Beef Enchiladas Tortellini

Comforting, cheesy, and satisfying in every bite
A true one-pot dinner idea (less cleanup, more relaxing after)
Kid-approved and picky-eater friendly
Freezer-friendly for make-ahead meals

Ingredients You’ll Need

1 lb (450 g) ground beef
1 medium onion, diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies
1 tbsp taco seasoning
1 package (9 oz) cheese tortellini
2 cups shredded cheddar cheese
1 cup enchilada sauce
½ cup sour cream
¼ cup fresh cilantro, chopped (optional)
Salt and pepper, to taste
1 tbsp olive oil

Step-by-Step Directions

Cook the Beef Filling
Heat olive oil in a skillet over medium heat. Add onion and sauté for 3 minutes until softened. Stir in garlic, then add ground beef. Cook 6–8 minutes until browned. Season with salt, pepper, and taco seasoning.
Add Beans & Tomatoes
Stir in black beans and diced tomatoes with chilies. Simmer 5 minutes so the flavors meld.
Cook Tortellini
Meanwhile, cook tortellini in salted boiling water for 3–5 minutes until just tender. Drain.
Combine & Assemble
Preheat oven to 350°F (180°C). In a large ovenproof dish, mix cooked tortellini with the beef mixture. Pour in the enchilada sauce and half of the shredded cheese. Stir to coat everything evenly.
Bake
Sprinkle the remaining cheese on top. Bake uncovered for 15–20 minutes, until bubbly and golden.
Finish & Serve
Remove from oven, let rest 5 minutes, then top with sour cream and fresh cilantro.

Cooking Tips for the Best Results

Don’t overcook the tortellini—it’ll keep baking in the oven, so slightly underdone is perfect.
Want extra heat? Use spicy enchilada sauce or add chopped jalapeños.
Make it lighter with ground turkey or chicken instead of beef.
Love extra cheese? Mix in a handful of mozzarella for an extra gooey texture.
If you’re meal-prepping, assemble everything ahead and bake right before serving.

A Little Story Behind This Dish

This recipe came about on one of those nights when I couldn’t decide between tacos or pasta. (Yes, those are very real struggles in my house.) I had a bag of cheese tortellini in the fridge and some leftover enchilada sauce, so I thought, “Why not combine them?”

One bite later, my kids declared it “the best pasta ever,” and my husband went back for seconds before I even sat down. Now, whenever I’m craving something hearty but with a twist, this enchilada pasta bake is my go-to. It’s become one of those recipes that makes weeknights feel a little more special without requiring hours in the kitchen.

What to Serve with Cheesy Beef Enchiladas Tortellini

This dish is rich and filling, so you don’t need much on the side—but a few pairings make it shine:

A crisp green salad with lime vinaigrette
Roasted vegetables like bell peppers or zucchini
Garlic bread (because carbs on carbs is always acceptable in my book)
A refreshing glass of iced tea, lemonade, or even a margarita if it’s been that kind of day

How to Store Leftovers

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Pop in the oven at 350°F until warmed through, or microwave for a quick fix. Add a splash of enchilada sauce if it looks dry.
Freeze: Assemble the dish up to the baking step, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding 10–15 minutes to the cooking time.

FAQs

Can I make this vegetarian?

Yes! Swap the beef for extra beans, sautéed mushrooms, or even plant-based crumbles.

What kind of tortellini should I use?

Cheese tortellini works best, but spinach and ricotta tortellini would also be delicious.

Can I make it ahead?

Absolutely. Assemble everything, cover, and refrigerate. Bake when ready—just add 5 extra minutes if it’s going straight from the fridge.

Is this spicy?

It depends on your enchilada sauce. Use mild for a family-friendly version or hot if you love a little kick.

The Final Bite

These Cheesy Beef Enchilada Tortellini are proof that the best dinners are often the most unexpected ones. With bold Tex-Mex flavors meeting cheesy Italian pasta, it’s the kind of Mexican Italian fusion that’ll have your family begging for seconds. And since it doubles as a quick one-pot dinner idea, you get all the comfort without all the cleanup.

So, next time you’re stuck between pasta night and taco night, don’t choose—make both in one dish. Trust me, your taste buds will thank you.

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Cheesy Beef Enchiladas Tortellini

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Author: Olivia Hartwellen
Total Time: 40 minutes
Yield: 4–6 servings 1x

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Description

Cheesy Beef Enchiladas Tortellini is the ultimate comfort food fusion—combining cheesy Italian pasta with bold Tex-Mex flavors. Tender tortellini, savory ground beef, black beans, enchilada sauce, and gooey cheddar bake together into a hearty, one-dish meal that’s quick to assemble, family-friendly, and freezer-ready. It’s pasta night and taco night rolled into one.

Ingredients

Scale

1 lb (450 g) ground beef
1 medium onion, diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies
1 tbsp taco seasoning
1 package (9 oz) cheese tortellini
2 cups shredded cheddar cheese
1 cup enchilada sauce
½ cup sour cream
¼ cup fresh cilantro, chopped (optional)
1 tbsp olive oil
Salt and pepper, to taste

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Instructions

Cook Beef: Heat olive oil in a skillet over medium heat. Sauté onion for 3 minutes. Add garlic and cook 1 minute. Stir in ground beef and cook 6–8 minutes until browned. Drain excess fat if needed. Season with salt, pepper, and taco seasoning.
Add Beans & Tomatoes: Stir in black beans and diced tomatoes with chilies. Simmer 5 minutes.
Cook Tortellini: In a separate pot, cook tortellini in salted boiling water for 3–5 minutes until just tender. Drain.
Assemble Casserole: Preheat oven to 350°F (180°C). In a large baking dish, combine beef mixture, tortellini, enchilada sauce, and half the cheese. Mix well.
Bake: Top with remaining cheese. Bake uncovered 15–20 minutes until bubbly and golden.
Finish & Serve: Let rest 5 minutes, then garnish with sour cream and cilantro. Serve hot.

Notes

Slightly undercook tortellini since it will continue baking.

Use spicy enchilada sauce or add jalapeños for extra heat.

Swap beef with ground turkey, chicken, or plant-based mince for lighter versions.

This casserole can be assembled ahead and refrigerated or frozen before baking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Plats
Method: Baking + Stovetop
Cuisine: Mexican-Italian Fusion

Cheesy Beef Enchiladas Tortellini: The Ultimate Fusion Comfort Dish