Cheesy Taco Tortellini Skillet (Print Version)
One-skillet meal with ground beef, onions, taco seasoning, enchilada sauce, Rotel, frozen cheese tortellini, and melted Colby Jack cheese.
# Ingredients:
→ For the Skillet
01 -
1 lb ground beef
02 -
1 yellow onion, diced
03 -
1 tablespoon tomato paste
04 -
1 packet taco seasoning
05 -
19 oz can red enchilada sauce
06 -
10 oz can Rotel, drained
07 -
19 oz bag frozen cheese tortellini
08 -
8 oz shredded Colby Jack cheese
09 -
Green onions for garnish (optional)
# Instructions:
01 -
In a large skillet over medium heat, brown the ground beef with the diced onion until the meat is fully cooked and the onions are softened. Drain any excess grease.
02 -
Stir in the tomato paste and cook for 2 to 3 minutes. This deepens the flavor and adds richness.
03 -
Add the taco seasoning, enchilada sauce, and drained Rotel. Stir everything together until well combined.
04 -
Stir in the frozen cheese tortellini. Cover the skillet and simmer over low to medium heat for about 5 to 7 minutes, stirring occasionally, until the tortellini is heated through and tender.
05 -
Top with the shredded Colby Jack cheese. Cover until the cheese is melted. Garnish with sliced green onions if you like, and serve hot!
# Notes:
01 -
This is a true one-pot meal - everything cooks in the same skillet!
02 -
Using frozen tortellini means no need to boil pasta separately - it cooks right in the sauce.
03 -
Drain the Rotel before adding to prevent the dish from getting too watery.
04 -
The tomato paste adds depth and richness to the sauce - don't skip it!
05 -
This is super kid-friendly and makes great leftovers for lunch the next day.
06 -
Store leftovers in an airtight container in the fridge for up to 3 days.