Taco Tortellini
Ingredients
- 16 oz plain cheese tortellini, dried
- 1 lb lean ground beef
- 2 tbsp taco seasoning
- 1 cup beef broth
- 2 cups enchilada sauce
- 1 15 oz can black beans drained
- 1 15 oz can kidney beans, drained
- 1 15 oz can corn kernels, drained
- 1 ½ cup shredded Mexican blend cheese
- green onions thinly sliced, for garnish
- fresh cilantro leaves roughly chopped, for garnish
Additional toppings:
- 1 cup sour cream
- 1 cup salsa
- Cherry tomatoes, cut in half (optional)
Instructions
- Cook the tortellini according to the package directions, until al dente (about 1-2 minutes less cooking time). Taste to make sure the tortellini is done (but not overly done). When done, pour into a colander and drain. Do not rinse the pasta.
- In a large skillet over medium heat, cook the ground beef until browned, about 4-5 minutes. With a spatula break the beef into small pieces while it’s cooking. When cooked, drain the skillet of any excess grease.
- Add the taco seasoning, broth, and enchilada sauce to the beef and mix together until the seasoning is completely incorporated. The meat will be saucy!
- Stir in the 2 types of beans, corn, and cooked tortellini, mixing together gently so the tortellini remains whole. Cook over medium heat, and bring to a simmer, 1-2 minutes. The taco tortellini dish will thicken a bit, and will be nice and hot.
- Turn the oven on (HI) BROIL.
- Next, sprinkle the cheese evenly out over the top, and transfer the skillet to the oven. Broil, watching carefully, just until the cheese has melted, for about 1-2 minutes.
- Remove the skillet from the oven and sprinkle with thinly sliced green onion, and a sprinkle of fresh chopped cilantro.
- Serve on the side 1 cup of sour cream, 1 cup of salsa
- Let everyone dig in and serve themselves and add their own dab of sour cream and salsa.