Cheesy Beef Tortellini Skillet
This Cheesy Beef Tortellini Skillet is a simple, one-pan meal that’s bursting with flavor. Loaded with ground beef, spices, tortellini, and cheese, this easy meal is family-friendly and so delicious!
You’ll also love this Chicken Bacon Ranch Tortellini and Spinach & Feta Tortellini.
Before I get to the good stuff (aka the FOOD!), I have a little confession…
I first made this beef skillet back in early April—and I’ve been cooking it on repeat ever since. It’s just that good. Since I plan and test recipes a few months ahead, I knew this one would have to wait its turn on the blog. But believe me, it’s been worth the wait!
And if you know me, you know I’m all about easy, fuss-free meals. Especially in the summer, when no one wants to spend all day sweating over a hot stove. This skillet is quick, hearty, and weeknight-approved.
Ingredients for Beef Tortellini Skillet
It’s also easy to customize depending on your tastes. The flavor, the texture, the ooey goeey cheese…mmm mmm good! Here’s what I used in this recipe:
- Ground beef
- Montreal steak seasoning
- Garlic powder
- Italian seasoning
- Water
- Beef bouillon granules
- Cheese tortellini
- Shredded mozzarella cheese
How to Make Beef Tortellini Skillet
This meat tortellini skillet is sure to please even the pickiest of eaters! I mean, what’s not to love? Seasoned ground beef, cheese tortellini, and shredded mozzarella cheese. This dish is simple, made in just one skillet, and ready in less than 30 minutes!
- In a large skillet, cook and crumble ground beef until no longer pink.
- Stir in steak seasoning, garlic powder, Italian seasoning, water, and beef bullion granules. Bring mixture to a boil.
- Add tortellini, stir to combine, and reduce heat, cover, and simmer until tortellini are tender.
- Sprinkle tortellini with cheese, remove from heat, and cover. Let stand 3-4 minutes, or until cheese is melted.
How to Store:
Leftovers will keep in an airtight container in the refrigerator for up to four days.
- To freeze: place in a freezer-safe container or bag and freeze for up to three months. When ready to serve, let thaw completely in the refrigerator.
Can I Use Another Type of Tortellini?
Yes! Any veggie tortellini will work in this recipe, so long as it’s fresh tortellini. I don’t recommend using a meat tortellini since you’ll be adding ground beef to the skillet too.
Can I Use Another Ground Meat?
Yes! I imagine ground turkey or chicken would work just as well. However, ground beef is the most flavorful ground meat, in my opinion, so you’ll be missing out on some flavor by using ground turkey or chicken.
Tips for Making a Meat Tortellini Skillet:
- Use a lean ground beef for this tortellini skillet. If needed, drain any excess grease from the pan before adding in the tortellini.
- For the best flavor and texture: use fresh or frozen tortellini rather than dried.
- I’ve only made this recipe with beef bouillon granules, but I imagine you can use regular beef broth instead of the water and granules if that’s all you have on hand.
- This beef tortellini is not meant to have a cream sauce. However, if you want a creamy texture, try adding some Alfredo sauce, a can of cream of mushroom soup, or a touch of heavy cream or half-n-half.
Looking for more quick pasta dinners? I’ve got you covered!
- Creamy Ground Beef Pasta
- Instant Pot Spaghetti
- Garlic Parmesan Gnocchi with Mushrooms
- Easy Baked Spaghetti
- Creamy Lemon Chicken Pasta
- Lemon Parmesan Pasta
- Tuna Skillet Casserole
- One Pan Pizza Pasta
Cheesy Beef Tortellini Skillet
Ingredients
- 1 pound ground beef
- Salt and black pepper, to taste
- 2 teaspoons Montreal steak seasoning
- 2 teaspoons garlic powder
- 1½ teaspoon Italian seasoning
- 1¼ cup water
- 1½ teaspoon beef bullion granules
- 1 (20 ounce) package cheese tortellini, (fresh or frozen)
- 1 cup shredded mozzarella cheese
Instructions
- In a large skillet, cook and crumble ground beef with salt and pepper (if desired) until no longer pink. Drain, wipe out skillet if needed, and return ground beef to skillet.
- Stir in steak seasoning, garlic powder, Italian seasoning, water, and beef bullion granules. Bring mixture to a boil.
- Add tortellini, stir to combine, and bring mixture to a boil. Reduce heat, cover, and simmer 4-5 minutes, or until tortellini are tender and heated through.
- Sprinkle tortellini with cheese, remove from heat, and cover. Let stand 3-4 minutes, or until cheese is melted. Serve immediately. (see note below about a cream sauce)
Notes
- Some readers have commented that this recipe is too dry, but it is not meant to have a cream sauce, so keep that in mind. If you do want a creamy texture, try adding Alfredo sauce, a can of cream of mushroom soup, or a touch of heavy cream for more flavor.
- Leftovers will keep in an airtight container in the refrigerator for up to four days.
- To freeze: place in a freezer-safe container or bag and freeze for up to three months. When ready to serve, let thaw completely in the refrigerator.
- See my tips and tricks for making this above the recipe box.
- Lightly adapted from Taste of Home Magazine- Skillet Recipes 2016
Yeah I hear you on the whole July thing. And this week is nuts. How is tomorrow Friday? Crazy. Love using tortellini’s for quick dinners. This looks great, Gayle!
Thanks, Liz!
I may just forgive you for waiting this long to share this one, Gayle 😉 You just wanted to keep it all to yourself, didn’t you? Hehehe….just kiddin’! This one looks fabulous! I mean pasta, ground beef, cheese- what’s not to like?? Pinned! I agree that the time is going way too fast. But, I have to admit, I sure am happy that tomorrow is Friday 🙂 Have a good one, my friend!
Haha I sure did! 🙂 Thanks, Dawn!
Love the short ingredient list! This easy dinner would be total comfort food for my family!
Thanks, Blair!
I can’t get enough one pan meal ideas! This looks great! Reminds me of something my mom used to make! Pinned!
One pan meals are the best! Thanks!
I can’t believe we’re already knee deep into July already and I just want summer to slow down! It was strange for the Fourth to be on a Tuesday too. My days are all messed up this week because of it!
I love making tortellini because it’s so easy and it’s always a hit. This beefy-cheesy version would be a big hit with the family — it looks delicious Gayle!
Summer is going by way too quickly, as is this week! Thanks, Marcie!
Yeah, I can’t believe it is July already! Summer is so short, especially for us !This beef tortellini skillet looks amazing. I just got some tortellini and I’ll try this recipe 🙂
Time just needs to slow down a little! Thank you, Mira!
Summer goes by way too quickly! I can’t believe it’s already July! I need more yummy and easy 30 minute meals like this. It would definitely be a hit at our house!
Thank you, Kelly!
I’ve had no idea what day it is all week…so weird! I love this tortellini skillet. So hearty (and quick!)
This week is screwy! 🙂 Thanks, Alyssa!
I agree, time is going a little too fast these days! And ditto about the 4th of July thing, it got me all messed up about what day it was! I need to cook tortellini more often, it’s such a great easy meal! This looks delicious!
At least it’s Friday already, right? 🙂 Thanks, Izzy!
Last week was a strange one with the 4th on a Tuesday! I’m looking forward to a more normal week this week. Easy dinners like this are just what we need in the summer. I love the short ingredient list!
Thank you, Kristine! Easy meals are the best!
Hi! I made this tonight for myself and my husband.
We added 1 can of cream of mushroom soup, 1 can of cream. ( hamburger & cheese to tortellini) We also added 1/2 c chopped onion and a bag of frozen corn. We seasoned it with garlic powder, salt & pepper and a splash of butter. Paired it with a side salad and garlic toast. It was super yummy!
Glad you enjoyed!
Woah, majorly drooling over here! Gimme that cheesy pasta ASAP, please. Looks like such a hearty, delicious meal.
Thanks, Rachel!
Just made this for a FAST Post Christmas family meal-its a HUGE HIT!!!
I’m so glad to hear that, Jodi! It’s a favorite of mine, too. Thanks so much for stopping by and letting me know how it turned out!
Could I use beef stock instead of water and bullion cubes? I have several cartons of it that need to be used and I don’t keep bullion cubes.
Hi Michael! I’ve never tried it with beef broth, but I’m assuming it would work just as well. Let me know if you like it if you try it and thanks for stopping by!
I like to add some spinach or broccoli to this to make it a one pan meal for my family.
That sounds like a great idea! Thanks for sharing!
I bought the packet of Montreal Steak seasoning I think MCCormick’s brand, is this ok. My son said he used this seasoning that was in bottle form. Are they both one and the same?
Hi Rosemary! That should be fine, though I’ve only used the seasoning in bottle form, too. I think they are the same, but I am not entirely sure. Hope you enjoy!
Gayle, My son just made this recipe he said he had too much water and he felt it lacked something..I suggested maybe some chopped up onion added, what do you think. Ill be making it this week myself.
Hi Rosemary! I’ve never had the problem with water before. Maybe adding some onion or additional seasonings, like garlic powder and Italian seasoning (or increasing steak seasoning) might help if you feel its lacking.
My husband loved this recipe! I added onion and worchestershire sauce, topped with muzzle, parm and a bit of Colby Jack. Served with broiled zuchinni with mozzarella, garlic, parmesan cheeses and a bit of olive oil.
So happy you both enjoyed!
Was so easy to make. I was disappointed because it lacked flavor.
I’m sorry you felt that way, Linden!
This was amazing! After his first bite my husband said it was awesome! Will definitely be adding this to my regular rotations! Didn’t change a thing! Thanks you for an awesome and simple recipe! I love simple one pot 30 minute meals on a busy day!!
I’m so happy you enjoyed this, Cheryle! Thanks so much for stopping by and letting me know how it turned out!
So, we went by the recipe and there wasn’t enough water, etc. The pasta wasn’t done and it all stuck to the pan. I recommend using beef stock instead of the beef granules and water. Pour enough beef stock in there until pasta is done. Gives more flavor too
Sorry to hear that, Janette! Beef stock is a great alternative if beef granules aren’t available.
This is a family favorite. So easy, so quick, full of flavor! I don’t change a thing.
I’m so glad you like this dish, Brittany!
I’ve never cooked tortellini and am wondering if the 4-5 minute cook time is for fozen or fresh. I’m using frozen. Thanks!
Hi Kelly! It should be roughly the same amount of time for fresh or frozen, maybe a minute or two longer for frozen. Tortellini usually cooks pretty quickly due to the small size. You can always check for doneness when cooking. Hope you enjoy!
This looks delicious and easy to make. I have a bag of Rana cheese tortellini. Will they work with this recipe?
Hi Cynthia! Yes, any type of tortellini should work. Hope you enjoy!
Where are the Ingredient measurements? I just see the list of ingredients.
Thanks !!
Hi Lisa! You need to scroll down to see the recipe ingredients/directions.
LOL I’m embarrassed I missed that! I’m cooking the recipe now and it smells so amazing.
Thank you for the reply back and the awesome recipe!
No worries at all! Hope you enjoy!
Incredibly salty. This recipe would be sooo good if the seasonings would be all cut in half. Me and my husband couldn’t even eat our food, we tried adding some marinara sauce but it didn’t help.
Sorry to hear that! I’ve never had a problem with the salt before and have made this many times, as it’s just from the steak seasoning and bullion.
I loved this recipe. So simple and yummy! The only change I made is I used canned broth. Leftovers were even more tasty. Thanks for a great recipe.
I’m so happy you enjoyed, Lori!
Totally Awesome recipe. I also added some chopped onion and peppers to it for a smidge of crunch and grated Mexican cheese. Yummers
I’m so glad you enjoyed, Susan!
I made this tonight and thought it was delicious. My 94 year old father thought it needed sauce. 🙂 He didn’t quite understand that it’s supposed to have a bit of broth instead of a traditional type sauce. But I wonder if there’s a way to make it more saucy for folks like my dad. It was delicious and I served it with Cesar salad and toasted garlic naan.
I’m so glad everyone enjoyed, Amy! You could try add a touch of heavy cream for a more cream-like sauce, but I haven’t tested that with this recipe, so I’m not sure if it would turn out or even taste good.
Just made this tonight. I loved it but my husband wanted some sauce. I may try a little Alfredo next time, just enough to tie it together or Cream of Mushroom soup and a little milk.
Glad you enjoyed, Kimberly!
I used this recipe to fix another awful recipe from someone else. Turned out pretty good.
Glad you enjoyed, Michelle!
Does this work to freeze portions? If it can be frozen I would make a full recipe and freeze portions for eating later.
Carol, you can freeze this for up to two months. Enjoy!
How do you get by with 1 carb when you use tortellini? Or am I missing something?
The nutritional information is just an estimate based on an online calculator, I would not go by the carb count.
The flavor was good, however this recipe feels entirely incomplete without a sauce. There is nothing to hold it all together aside from the cheese, and that didn’t quite cut it. If there is a next time, I will make a white sauce and go from there. It just flat out needs sauce.
Like the recipe stated, it’s not a recipe with a sauce, though I do give some options for that. Glad you tried it, Jodie!
I made this the other night and it was very enjoyable. Thank you for this wonderful recipe!
I’m glad you enjoyed, Beth!
This was just too easy and so good.
I had a pound of ground beef and a half a bag of tricolored cheese, stuffed tortellini, and a minimum amount of time to put something together.
I didn’t have steak seasoning so I used some of my homemade beef stew seasoning mix, and a little of my Kingsford blended seasoning’
Also added a splash of Worcestershire sauce and a slash of heavy cream I needed to use up
I thought it was going to be too runny, but I just let it boil until I felt like there wasn’t too much liquid
Also had to use up about 3/4 a cup of shredded Parmesan because I didn’t have any mozzarella
Definitely will make this again. Maybe add some vegetables next time or whatever else I have in my kitchen, I need to use up😁
Happy to hear you found this easy and delicious! Thanks for sharing!
Love this recipe. Have made it many times.
Happy to hear that, Susan!