This taco tortellini skillet combines classic Tex Mex flavors, ground beef, veggies, and pillows of cheese tortellini for a quick recipe you will want to make over and over again. It’s an updated, extra cheesy take on taco pasta everyone will love.

With the general busy life that comes with having 4 busy sons, I don’t have much time to stop and think.

But I still try to keep us all happy and well fed with new easy dinners.

This taco tortellini skillet is a delicious mash up of taco pasta full of ground beef, enchilada sauce, and classic Mexican veggies combined with cheesy filled pasta.

The whole thing gets topped with cheese and broiled to cheesy, bubbly perfection.

Ingredients

To make this you’ll need:

Tortellini– Either cheese tortellini or you could substitute ground beef tortellini
Ground beef– Use lean ground beef. Even with a good strain after it’s fully cooked, the meat will still release some excess grease while it’s cooked with the other ingredients. We want to keep that at a minimum since the sauce is thin enough on its own and we want to keep it from being ‘greasy’.
Taco seasoning– Your favorite brand
Beef broth– Don’t substitute chicken or veggie here. It will change the flavor.
Enchilada sauce– We use mild red enchilada sauce, but for a spicy kick you could use hot enchilada sauce.
Canned veggies– Drained and rinsed black beans and drained corn
Cheese– Shredded cheddar cheese
Garnish– Sour cream, sliced green onions, roughly chopped fresh cilantro

How to Make

This taco tortellini skillet is so easy to make!

To do it, cook the tortellini according to the package directions.

Once the tortellini is al dente, drain it in a colander. Set it aside.

While the tortellini is coming to a boil and cooking, get started on the ground beef.

To cook the beef, brown it in a large oven safe skillet over medium heat, breaking it up as it cooks.

When the beef is completely cooked through, drain the skillet of any excess grease.

Once you drain the excess grease, stir the taco seasoning into the beef.

Next pour the broth and enchilada sauce the beef, stirring together.

Stir in the drained beans, the drained corn, and tortellini.

Heat the skillet over medium heat until the mixture simmers.

Let the mixture simmer for 1-2 minutes or until everything is heated through and the sauce has thickened.

Stir the mixture well.

Sprinkle the cheese evenly out over the top and pop the skillet under the broiler.

Broil, watching carefully, just until the cheese has melted.

Remove the skillet from the oven, and top it with garnishes of your choice.

Serve and enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Leftovers reheat beautifully in the microwave.

Other Topping Ideas

Everybody tends to have their own favorite toppings with Tex Mex dishes.

As written, this is delicious served with a dollop of sour cream, thinly sliced green onion, and some fresh cilantro leaves.

Other tasty options include:

thinly sliced jalapenos
crushed tortilla chips
diced red onion
pico de gallo
avocado slices

Tips and Tricks

We use a plain cheese tortellini in this recipe, but that’s not the only option. Spinach stuffed are equally tasty, and one of my favorite ways to sneak in some extra veggies in an otherwise carb heavy one dish skillet supper.
Fresh or frozen tortellini both work well, but I wouldn’t recommend using dried tortellini.
Don’t like black beans? Kidney and pinto beans both make excellent substitutions.
When people think of enchilada sauce, they tend to think of the red version. That’s what we used in the photographed version seen here, but the green sauce (an equal amount is just as tasty and a great way to shake things up for a yummy change of pace.