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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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