Taco Tortellini Recipe

Introduction

This Taco Tortellini recipe is a fun and flavorful twist combining classic Mexican spices with comforting Italian pasta. It’s a quick, hearty meal perfect for busy weeknights when you want something satisfying and different.

Ingredients

• 1 pound ground beef
• 1/2 cup diced yellow onion
• 1 Tablespoon tomato paste (optional)
• 1 ounce low-sodium taco seasoning
• 2 (10 ounce) cans red enchilada sauce
• 1/4 cup fire-roasted tomatoes with green chiles (can add more, if desired)
• 19 ounce bag frozen cheese tortellini
• 1-2 cups shredded cheddar cheese
• 2 Tablespoons chopped cilantro (optional, for garnish)

Instructions

1. Step 1: In a skillet over medium heat, cook and crumble the ground beef and diced onion for about 6 minutes, or until the beef is no longer pink. Drain any excess grease and return the mixture to the skillet.
2. Step 2: Stir in the tomato paste and taco seasoning, cooking for 1 minute while mixing well to combine the flavors.
3. Step 3: Add all the enchilada sauce and 1/4 cup of fire-roasted tomatoes with green chiles. If you prefer more heat, gradually add more tomatoes until you reach your desired spice level. Bring the mixture to a simmer.
4. Step 4: Stir in the frozen cheese tortellini. Cover the skillet with a lid and simmer over low to medium heat for 3-6 minutes, stirring occasionally to prevent sticking.
5. Step 5: Sprinkle 1 to 2 cups of shredded cheddar cheese evenly over the top. Cover again, remove from heat, and let the cheese melt.
6. Step 6: Garnish with chopped fresh cilantro before serving, if desired.

Tips & Variations

• Try substituting ground turkey or chicken for a leaner protein option.
• Add chopped bell peppers or corn for extra vegetables and texture.
• If you prefer a creamier sauce, stir in a splash of sour cream just before serving.
• Use pepper jack cheese instead of cheddar for a spicier cheese flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. You may need to add a splash of water or broth to loosen the sauce when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tortellini instead of frozen?

Yes, fresh tortellini works well but may need less simmering time—about 2-3 minutes. Keep an eye on it to avoid overcooking.

Is this recipe spicy?

The spice level depends on how much fire-roasted tomatoes with green chiles you add. Start with the recommended amount and adjust to your taste for mild to moderately spicy.

Taco Tortellini Recipe

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★★★★★

4.6 from 94 reviews

• Author: lilan
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Taco Tortellini recipe combines the bold flavors of traditional taco seasoning and enchilada sauce with tender cheese tortellini for a quick and satisfying one-pan meal. Ground beef is cooked with onions and tomato paste, then simmered with a spicy enchilada sauce and fire-roasted tomatoes, before tossing in frozen cheese tortellini. Topped with melted cheddar cheese and fresh cilantro, this dish blends Mexican-inspired flavors with Italian pasta for an easy and comforting dinner option.

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Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 pound ground beef
• 1/2 cup diced yellow onion
• 1 Tablespoon tomato paste (optional)
• 1/4 cup fire-roasted tomatoes with green chiles (can add more, if desired)

Seasonings and Sauces

• 1 ounce low-sodium taco seasoning
• 2 (10 ounce) cans red enchilada sauce

Pasta and Cheese

• 19 ounce bag frozen cheese tortellini
• 1–2 cups shredded cheddar cheese

Garnish

• 2 Tablespoons chopped cilantro (optional)

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Instructions

1. Cook Ground Beef and Onion: In a skillet over medium heat, cook and crumble the ground beef along with the diced yellow onion for about 6 minutes or until the beef is no longer pink. Drain any excess grease from the skillet and return the beef mixture back to the skillet.
2. Add Seasonings: Stir in the tomato paste and low-sodium taco seasoning to the beef mixture. Cook for 1 minute, stirring well to combine all flavors thoroughly.
3. Add Sauce and Tomatoes: Pour in both cans of red enchilada sauce and add 1/4 cup of fire-roasted tomatoes with green chiles. If desired, add more fire-roasted tomatoes to increase heat gradually, tasting as you go. Once combined, bring the mixture to a gentle simmer.
4. Simmer Tortellini: Stir in the frozen cheese tortellini. Cover the skillet with a lid and let it simmer on low to medium heat for 3 to 6 minutes. Stir occasionally to prevent sticking and ensure even cooking of the pasta.
5. Melt Cheese: Sprinkle 1 to 2 cups of shredded cheddar cheese evenly over the top of the mixture. Cover again and remove the skillet from heat, allowing the cheese to melt from the residual heat.
6. Garnish and Serve: Once the cheese has melted, garnish with the chopped fresh cilantro before serving to add a burst of freshness and color.

Notes

• You can adjust the heat level by adding more fire-roasted tomatoes with green chiles according to your taste preference.
• Using low-sodium taco seasoning helps control the salt content in this dish.
• If you prefer a vegetarian version, substitute ground beef with plant-based meat alternatives or use sautéed mushrooms.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated on the stovetop or microwave.
• For extra creaminess, you may add a splash of heavy cream or sour cream when melting the cheese.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican-Italian Fusion

Keywords: taco tortellini, ground beef recipe, enchilada sauce pasta, Mexican pasta dish, easy weeknight dinner