Whenever I can’t decide between taco night and pasta night, this Taco Tortellini Bake comes to the rescue.
It’s creamy, spicy, beefy, cheesy—all baked into one comforting casserole dish.
Every bite is bursting with bold Tex-Mex flavor and the gooey goodness of cheddar and cheese tortellini.
Why I Love This Recipe
Combines tacos and pasta—two of my favorite comfort meals
Super cheesy and kid-friendly
Great for meal prep or weeknight dinners
Easy to customize with your favorite toppings
A total crowd-pleaser for family or potlucks
What You’ll Need (Ingredient Highlights)
Ground beef – Savory and hearty base for the taco flavor
Black beans & diced tomatoes with chilies – Add body, fiber, and a spicy kick
Cheese tortellini – Soft, cheesy pasta pockets that soak up the sauce
Taco seasoning – Brings the bold flavor
Cheddar cheese & enchilada sauce – Rich, melty, and full of flavor
Sour cream & cilantro – Creamy and fresh toppings that tie it all together
Pro Tips Before You Start
Don’t skip draining the beef—it keeps the bake from getting greasy
Undercook the tortellini slightly so it doesn’t get mushy in the oven
Use freshly shredded cheddar for the best melt and texture
Add a dash of hot sauce if you like more heat
Let it rest after baking so the layers can settle before slicing
How to Make Taco Tortellini Bake
Step 1. Sauté the Onion
Heat olive oil in a skillet over medium heat.
Sauté diced onion for 3–4 minutes until translucent.
Step 2. Add Garlic
Stir in minced garlic and cook for 1 minute, stirring often to avoid burning.
Step 3. Brown the Beef
Add ground beef to the skillet.
Cook until browned, breaking it apart with a spatula. Drain excess fat.
Step 4. Add Beans & Tomatoes
Mix in black beans, diced tomatoes with green chilies, and taco seasoning.
Simmer for 5 minutes. Season with salt and pepper.
Step 5. Cook Tortellini
Boil a large pot of salted water.
Cook cheese tortellini according to package instructions (usually 3–5 minutes).
Drain and set aside.
Step 6. Preheat Oven
Preheat your oven to 350°F (175°C) while prepping the bake.
Step 7. Mix Pasta & Meat
In a large bowl, gently fold together the cooked tortellini and the beef mixture until evenly coated.
Step 8. Layer the Dish
Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
Step 9. Assemble the Bake
Add the tortellini mixture to the dish.
Pour the remaining enchilada sauce over the top.
Step 10. Add Cheese
Sprinkle shredded cheddar cheese generously over the entire surface.
Step 11. Bake Covered
Cover with foil and bake for 20 minutes.
Step 12. Bake Uncovered
Remove foil and bake for another 10–15 minutes until cheese is melted, bubbly, and golden on the edges.
Step 13. Rest & Serve
Let it cool for 5 minutes.
Top with sour cream and chopped cilantro, if using.
What to Serve It With
A simple green salad with lime vinaigrette
Cornbread or tortilla chips
Mexican street corn (elote)
Guacamole and pico de gallo on the side
Variations / Substitutions
Use ground turkey or chicken instead of beef
Swap cheddar for Monterey Jack or a Mexican cheese blend
Add chopped jalapeños or corn for extra flavor
Try Greek yogurt in place of sour cream
Use red or green enchilada sauce depending on your preference
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days
Reheat in the microwave or oven until hot throughout
Freeze baked portions (wrapped tightly) for up to 2 months
Thaw in fridge overnight before reheating
FAQs
Can I make this ahead of time?
Yes, assemble it ahead and refrigerate for up to 24 hours before baking.
Is it too spicy for kids?
It’s mild as written. Use mild enchilada sauce and omit chilies if needed.
Can I use frozen tortellini?
Absolutely—just cook and drain it before combining.
What can I use instead of enchilada sauce?
Try salsa, taco sauce, or even tomato sauce with added spices.
How do I keep the tortellini from getting soggy?
Slightly undercook it and avoid overbaking.
Can I add vegetables to the filling?
Yes! Corn, spinach, or diced bell peppers work great.
Is this good for meal prep?
Definitely—it holds up well and reheats beautifully.
Final Thoughts
If you’re craving comfort food with a Tex-Mex twist, this Taco Tortellini Bake delivers.
It’s the best kind of mashup—cheesy, saucy, and full of taco flavor.
A weeknight winner you’ll come back to again and again!
Cheesy Taco Tortellini Bake
Ingredients
- 1 pound 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 tablespoon taco seasoning
- 1 package 9 oz cheese tortellini
- 2 cups shredded cheddar cheese
- 1 cup enchilada sauce
- 1/2 cup sour cream
- 1/4 cup fresh cilantro chopped (optional for garnish)
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a skillet, heat olive oil and sauté onion until soft.
- Add garlic and cook for 1 minute.
- Stir in ground beef and cook until browned. Drain fat.
- Add black beans, diced tomatoes with green chilies, and taco seasoning.
- Simmer for 5 minutes.
- In a pot, boil tortellini until al dente. Drain and set aside.
- See full steps with tips & photos → https://wimpysdiner.net/taco-tortellini-bake/
Notes
- Use ground turkey or chicken for a lighter twist.
- Monterey Jack or a Mexican blend cheese also works great.
- Can be made ahead and refrigerated before baking.
