Taco Tortellini Skillet
This taco tortellini skillet combines classic Tex Mex flavors, ground beef, veggies, and pillows of cheese tortellini for a quick recipe you will want to make over and over again. It's an updated, extra cheesy take on taco pasta everyone will love.
Servings: 6
Calories: 392kcal
Ingredients
- 12-16 oz tortellini
- 1 lb lean ground beef
- 1 tbsp taco seasoning
- 1 cup beef broth
- 2 cups enchilada sauce
- 1 15 oz can black beans drained & rinsed
- 1 15 oz can corn kernels drained
- 1 cup shredded cheddar cheese
- sour cream for garnish
- green onions thinly sliced, for garnish
- fresh cilantro leaves roughly chopped, for garnish
Instructions
- Cook the tortellini according to the package directions, until al dente. Transfer to a colander to drain completely.12-16 oz tortellini
- While the tortellini is coming to a boil and cooking, get started on the ground beef. In a large over safe skillet, brown the ground beef.1 lb lean ground beef
- Break the ground beef up as it cooks. When completely cooked through, drain the skillet of any excess grease.
- Sprinkle the taco seasoning out over the beef, and stir. Next pour the broth & enchilada sauce over top, and stir together until the seasoning is completely incorporated in to the thin sauce.1 tbsp taco seasoning, 1 cup beef broth, 2 cups enchilada sauce
- Stir in the beans, corn, and tortellini until evenly incorporated. Heat the skillet over medium heat, and bring the mixture to a simmer. Let the mixture simmer for 1-2 minutes, just until everything's heated through and the sauce has thickened.1 15 oz can black beans, 1 15 oz can corn kernels
- Stir the mixture well. Sprinkle the cheese evenly out over the top, and transfer the skillet to the oven. Broil, watching carefully, just until the cheese has melted- shouldn't take but a minute or so.1 cup shredded cheddar cheese
- Remove the skillet from the oven, and top it with sour cream, green onion, and cilantro- if using- for garnishes.sour cream, green onions, fresh cilantro leaves
- Serve & enjoy!
Notes
- We use a plain cheese tortellini in this recipe, but that’s not the only option. Spinach stuffed are equally tasty, and one of my favorite ways to sneak in some extra veggies in an otherwise carb heavy one dish skillet supper.
- Fresh or frozen tortellini both work well, but I wouldn’t recommend using dried tortellini.
- Don’t like black beans? Kidney and pinto beans both make excellent substitutions.
- When people think of enchilada sauce, they tend to think of the red version. That’s what we used in the photographed version seen here, but the green sauce (an equal amount is just as tasty and a great way to shake things up for a yummy change of pace.
Nutrition
Calories: 392kcal | Carbohydrates: 32g | Protein: 31g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 88mg | Sodium: 1291mg | Potassium: 302mg | Fiber: 4g | Sugar: 7g | Vitamin A: 764IU | Vitamin C: 2mg | Calcium: 225mg | Iron: 4mg