Cheesy Beef Enchilada Tortellini–an easy dinner made with ground beef, cheese tortellini, red enchilada sauce and melty cheese, make it in the slow cooker or Instant Pot.
Cheesy Beef Enchilada Tortellini
This dinner was ridiculously easy to make (especially since I already had browned ground beef on hand). I dumped everything into the pot and cooked it for a very short amount of time and then Greg and I took it down. I loved the combination of Mexican with Italian together. It doesn’t seem like it would work but it does!
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey or chicken
- Onion
- Kosher salt
- Black pepper
- Beef broth–or water and Better than Bouillon
- Chili powder
- Cumin
- Garlic powder–or use 1 Tbsp minced fresh garlic
- Frozen cheese tortellini–refrigerated cheese tortellini should also work, but it may cook a little faster
- Red enchilada sauce–use mild, medium or hot depending on your preference. You can also use green enchilada sauce.
- Mexican blend cheese–or cheddar, Monterey Jack or pepper Jack
- Sour cream
Steps
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the salt and pepper.
Pour in the broth and scrape bottom of pot so that nothing is sticking.
Sprinkle in the chili powder, cumin, garlic powder. Add in the tortellini and dump the enchilada sauce on top.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual pressure cook button to 0 (yes, zero) minutes. When time is up move valve to venting and remove the lid.
Stir in the cheese.
Scoop into bowls and top with a dollop of sour cream.
Notes/Tips
- Serve with corn and a green salad.
- If using the slow cooker start checking the tortellini around the 1-hour mark. Pasta can go from perfectly cooked to overly soft fairly quickly in a slow cooker.
- You can use red or green enchilada sauce.
- I haven’t tried this with refrigerated tortellini but I imagine it would work.
- What is a zero minute pressure cooking time? Read this article.
- Store leftovers in an airtight container* in the refrigerator for 4 days.
- Other recipes you can make with mexican blend cheese are Instant Pot Cheesy Beef Burrito Bowls and Rodeo Casserole.
- Tools:
- I used my pink 4 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
- Wooden saute paddle*
- Knife*
- Cutting board*
- Magnetic measuring cups*
- Magnetic measuring spoons*
- Glass measuring cup*
- Can opener*
- Cheese grater*
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Cheesy Beef Enchilada Tortellini
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Description
An easy dinner made with ground beef, cheese tortellini, red enchilada sauce and melty cheese, make it in the slow cooker or Instant Pot.
Ingredients
- 16 oz lean ground beef
- 1/2 cup diced onion
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup beef broth
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 (20 oz) bag frozen cheese tortellini
- 2 1/2 cups red enchilada sauce
- 1 cup shredded mexican blend cheese
- Sour cream, for topping
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the salt and pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Sprinkle in the chili powder, cumin, garlic powder. Add in the tortellini and dump the enchilada sauce on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual pressure cook button to 0 (yes, zero) minutes. When time is up move valve to venting and remove the lid.
- Stir in the cheese.
- Scoop into bowls and top with a dollop of sour cream.
Slow Cooker Instructions
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the salt and pepper. Transfer to the slow cooker.
- Stir in the broth, chili powder, cumin, garlic powder, tortellini and enchilada sauce.
- Cover slow cooker and cook on high for 1-2 hours, or until tortellini is cooked through.
- Stir in the cheese.
- Scoop into bowls and top with a dollop of sour cream.
- Category: Beef, Pasta
- Method: Instant Pot or Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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