Cheesy Taco Tortellini Skillet
This Cheesy Taco Tortellini Skillet is an easy, comforting dinner that comes together in under 20 minutes. Tender cheese tortellini is combined with taco-seasoned ground beef, enchilada sauce, diced tomatoes, and melted Colby Jack for a hearty one-pan meal the whole family will enjoy. The recipe relies on simple pantry staples, is kid-friendly, and can be adapted to suit your tastes.
Why You’ll Love This Recipe
- Ready in less than 20 minutes — perfect for busy weeknights.
- Uses simple, pantry-friendly ingredients.
- Combines taco flavors with cheesy pasta for a fun twist.
- Great for meal prep and reheats well.
- Completely customizable — change the seasoning, protein, or tortellini variety.
Ingredients
- 1 lb ground beef (80/20 recommended for flavor, but any lean-to-fat ratio will work)
- 1 small onion, diced (yellow or white)
- 1 tbsp tomato paste
- 1 packet taco seasoning (or about 2 tbsp homemade)
- 1 (19 oz) can mild red enchilada sauce
- 1 (10 oz) can Rotel, drained (use mild or hot to taste)
- 1 (19 oz) bag frozen cheese tortellini (refrigerated tortellini also works; if using dry, cook separately)
- 8 oz shredded Colby Jack cheese
- Optional garnishes: sliced green onions, sour cream, hot sauce
Instructions
Heat a large skillet over medium heat. Add the ground beef and diced onion and cook, breaking up the meat, until the beef is no longer pink and the onion is tender. Drain any excess grease.
Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor. Add the taco seasoning, the can of enchilada sauce, and the drained Rotel. Mix until everything is well combined.
Add the frozen cheese tortellini, stirring to coat the pasta evenly with the sauce. Cover the skillet, reduce the heat to low–medium, and simmer for about 5–7 minutes, stirring occasionally so the tortellini heats through and doesn’t stick to the pan.
Lastly
Once the tortellini is tender and heated through, sprinkle the shredded Colby Jack over the top. Cover for a couple of minutes until the cheese melts. Garnish with sliced green onions and serve with sour cream or hot sauce if desired.
This skillet is satisfying on its own but also pairs nicely with garlic bread, a simple side salad, or corn on the cob.
If you make this recipe, please leave a comment and rating — feedback is always appreciated!
Cheesy Taco Tortellini Skillet
5 mins
15 mins
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
- In a large skillet over medium heat, brown the ground beef with the diced onion. Drain excess grease.
- Stir in the tomato paste and cook 2–3 minutes.
- Add taco seasoning, enchilada sauce, and drained Rotel. Stir to combine.
- Stir in frozen cheese tortellini. Cover and simmer on low–medium heat for 5–7 minutes, stirring occasionally, until tortellini is heated through.
- Top with shredded Colby Jack cheese and cover until melted. Garnish with green onions if desired.
Notes
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Microwave individual portions until hot, or reheat on the stovetop with a splash of water to loosen the sauce.
