Ingredients
Meat and Aromatics
- 1 pound ground beef
- 1 medium onion, diced
- 1 tablespoon minced garlic
Liquids and Seasonings
- 2 cups beef broth
- 1 10 oz can Rotel (diced tomatoes and green chilies)
- 1 1 oz packet taco seasoning
Pasta and Dairy
- 36 ounces frozen tortellini
- 3 cups shredded cheddar cheese
- 1 cup sour cream
Finishing Touches
- Salt and pepper to taste
- 1 tablespoon chopped cilantro
Instructions
- Brown the Beef and Aromatics: Add the ground beef, diced onions, and minced garlic to a large skillet or Dutch oven over medium-high heat. Break the beef into crumbles and cook until browned and no longer pink. Drain any excess grease to keep the dish from being too oily.
- Add Broth, Rotel, and Seasoning: Stir in the beef broth, the can of Rotel (including juices), and the taco seasoning packet. Bring the mixture to a boil, allowing the flavors to meld.
- Cook the Tortellini: Add the frozen tortellini to the boiling mixture, then cover the skillet or Dutch oven. Reduce heat slightly and simmer for 10 to 13 minutes, or until the tortellini is al dente and cooked through.
- Add Cheese and Sour Cream: Stir in the shredded cheddar cheese and sour cream until fully melted and combined. Taste and season with salt and pepper as needed. Continue cooking on low heat until everything is creamy and heated through.
- Garnish and Serve: Remove from heat, sprinkle with chopped cilantro, and serve immediately for a comforting and flavorful meal.
Notes
- For a lighter version, use ground turkey or chicken instead of beef.
- You can swap cheddar cheese for a Mexican blend or pepper jack for extra spice.
- Adding a squeeze of lime juice before serving can brighten flavors.
- Make sure not to overcook the tortellini to avoid mushy pasta.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
