Cheesy Taco Tortellini Skillet
A quick and hearty skillet dish combining taco-seasoned ground beef with creamy cheese tortellini and melted Colby Jack cheese. Perfect for busy weeknights and easy cleanup.
Equipment
- 1 large skillet
Ingredients
- 1 lb ground beef
- 1 yellow onion diced
- 1 tbsp tomato paste
- 1 packet taco seasoning
- 19 oz can red enchilada sauce
- 10 oz can Rotel drained
- 19 oz bag frozen cheese tortellini
- 8 oz shredded Colby Jack cheese
Instructions
- Brown ground beef with diced onion in a large skillet over medium heat until fully cooked, then drain excess grease.
- Stir in tomato paste and cook for 2 to 3 minutes.
- Add taco seasoning, red enchilada sauce, and drained Rotel; stir to combine well.
- Add frozen cheese tortellini to skillet, cover, and simmer on low-medium heat for 5 to 7 minutes, stirring occasionally.
- Top with shredded Colby Jack cheese, cover until cheese melts. Garnish with chopped green onions if desired.
Notes
- Use your favorite cheese tortellini variety for a customized flavor.
- Add chopped green onions or cilantro for fresh garnish.
- Leftovers store well in the fridge for up to 3 days.