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Cheesy Taco Tortellini

A creamy, cheesy fusion of taco night and pasta night. Refrigerated tortellini tossed in a rich beefy taco sauce with melted cheddar and cream cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American, Mexican-Italian Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef lean
  • 20 oz cheese tortellini refrigerated package
  • 1 packet taco seasoning approx 1 oz
  • 10 oz Rotel diced tomatoes and green chilies undrained
  • 1 cup beef broth low sodium preferred
  • 4 oz cream cheese softened and cubed
  • 1.5 cups cheddar cheese shredded
Aromatics & Garnish
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 0.5 cup sour cream for topping
  • 2 tbsp fresh parsley or cilantro chopped

Equipment

  • Large Skillet or Dutch Oven
  • Large Pot (for boiling pasta)
  • Colander
  • Wooden Spoon

Method
 

  1. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions for al dente. Drain and set aside.
  2. In a large deep skillet over medium-high heat, cook ground beef and diced onion until beef is browned and onion is soft. Drain excess grease if desired.
  3. Add minced garlic to the skillet and cook for 1 minute until fragrant.
  4. Stir in taco seasoning, undrained Rotel tomatoes, and beef broth. Bring to a simmer.
  5. Reduce heat to low. Add cubed cream cheese and stir continuously until completely melted and sauce is creamy.
  6. Add the cooked tortellini to the skillet and toss to coat.
  7. Stir in 1 cup of shredded cheddar cheese until melted. Top with remaining cheese.
  8. Serve hot, topped with a dollop of sour cream and fresh chopped parsley or cilantro.

Notes

For a spicier kick, add a pinch of cayenne pepper or use hot taco seasoning.