Cheesy Taco Tortellini Skillet
A cozy and satisfying dish that combines the flavors of tacos with creamy cheese tortellini, perfect for busy weeknights.
Ingredients
For the Filling
- 1 lb ground beef A rich source of flavor.
- 1 medium yellow onion, diced Adds sweet sharpness and fragrance.
- 1 tablespoon tomato paste Concentrates the essence of fresh tomatoes.
- 1 packet taco seasoning Infused with spices for a zesty flavor.
- 19 oz red enchilada sauce Provides a tangy, robust background.
- 10 oz Rotel, drained Adds freshness with tomatoes and green chilies.
For the Pasta and Toppings
- 19 oz frozen cheese tortellini Tender pockets of pasta filled with creamy cheese.
- 8 oz shredded Colby Jack cheese Melty topping that adds creaminess.
- to taste green onions for garnish (optional) Adds a fresh pop of color.
Instructions
Cooking the Filling
- In a large skillet over medium heat, brown the ground beef with the diced yellow onion until the meat is fully cooked and the onion is softened. Drain any excess grease.
- Stir in the tomato paste and cook for 2 to 3 minutes to deepen the flavor.
- Add the taco seasoning, red enchilada sauce, and drained Rotel to the skillet. Stir until well combined.
Cooking the Tortellini
- Gently stir in the frozen cheese tortellini. Cover and simmer over low to medium heat for about 5 to 7 minutes.
Finishing Touches
- Top the dish with shredded Colby Jack cheese, cover again, and let it melt. Serve hot, garnished with green onions if desired.
Notes
For a healthier version, substitute lean protein, use plant-based meat, or consider whole wheat tortellini. Serve with a side salad or tortilla chips for added crunch.