Taco Tortellini

published May 3, 2022
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Taco Tortellini Recipe

Combine the best parts of taco night with quick-cooking cheese tortellini and you have a weeknight dinner that wins.

Serves4

Prep2 minutes

Cook12 minutes to 17 minutes

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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

Tacos and tortellini aren’t two words you often find in the same recipe — but really, why wouldn’t you combine cheesy tortellini with the flavors of taco night? Sure, tossing cheese tortellini with marinara is a more traditional approach, but it’s really just one approach. When you think outside the pasta box, you get this gooey, beef- and tomato-filled skillet dinner that comes together in less than 20 minutes, thanks to a smart shortcut.

Just Add Taco Seasoning (and Cheese)

A packet of taco seasoning is the key to transforming tortellini into something a bit unexpected. Cumin, chili powder, oregano, and paprika lend warm, earthy spice to the meaty tomato sauce that the tortellini is tossed in. Other than that, you’ll add shredded Mexican cheese at the very end to lend melty, cheesy pulls to each forkful.

Taco Tortellini Recipe

Combine the best parts of taco night with quick-cooking cheese tortellini and you have a weeknight dinner that wins.

Prep time 2 minutes

Cook time 12 minutes to 17 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    lean ground beef

  • 1 (1-ounce) packet

    taco seasoning, or 3 tablespoons homemade taco seasoning

  • 1 (14.5-ounce) can

    diced tomatoes

  • 2 (9-ounce) packages

    fresh cheese tortellini, or 1 (16- to 20-ounce) bag frozen cheese tortellini

  • 1/2 cup

    shredded Mexican-blend cheese

Instructions

  1. Bring a large pot of salted water to a boil. Meanwhile, heat a large skillet over medium-high heat. Add 1 pound lean ground beef, season with 1 (1-ounce) packet taco seasoning or 3 tablespoons homemade taco seasoning, and cook, breaking up the meat into crumbles, until cooked through. Add 1 (14.5-ounce) can diced tomatoes and their juices and bring to a simmer. Let simmer while the tortellini cooks.

  2. Add 2 (9-ounce) packages fresh or 1 (16- to 20-ounce bag) frozen cheese tortellini to the boiling water and cook according to package instructions until al dente. Drain well and add to the skillet. Sprinkle with 1/2 cup shredded Mexican-blend cheese and toss until the cheese is just melted.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.