Creamy Taco Tortellini Skillet
This Creamy Taco Tortellini Skillet is a quick, one-pan dinner that combines cheesy tortellini, taco-spiced beef, and a silky, creamy sauce for the ultimate comfort food. Perfect for Taco Tuesday or any busy weeknight, it’s a crowd-pleaser that comes together in under 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican-American
Ingredients
Scale
- 1 pound ground beef (85% lean recommended, or substitute ground turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (about 2 tablespoons)
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 package (20 oz) refrigerated cheese tortellini (fresh or frozen)
- 1 cup shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup sour cream (for serving)
- 1 cup diced avocado or guacamole
- 1/2 cup sliced black olives (optional)
- Crushed tortilla chips (for topping)
Instructions
- Heat a large nonstick skillet over medium-high heat. Add ground beef and cook for 4–5 minutes, breaking it up with a spoon, until browned and mostly cooked through. Drain excess fat if needed.
- Add chopped onion and minced garlic. Sauté for 2–3 minutes until soft and fragrant.
- Sprinkle in taco seasoning and stir until beef is coated. Add drained diced tomatoes with green chilies and beef broth. Mix well and bring to a gentle simmer for 5 minutes.
- Reduce heat to low. Pour in heavy cream and stir until fully combined and the sauce is thick and glossy.
- Stir in cheese tortellini. If using fresh, add directly and cook for 5–7 minutes until tender. If using frozen, cook according to package instructions, then add to the skillet.
- Sprinkle shredded Mexican blend cheese over the top. Cover the skillet and let sit for 2–3 minutes until cheese melts. Uncover and gently stir to distribute cheese.
- Remove from heat and top with chopped cilantro, diced avocado, and sliced black olives. Serve with sour cream and crushed tortilla chips.
- If sauce thickens too much, stir in a bit more broth or cream. If too thin, simmer uncovered for a minute. Taste and adjust seasoning as needed.
- Serve hot in bowls and enjoy immediately.
Notes
For vegetarian, swap beef for black beans or plant-based meat. For gluten-free, use gluten-free tortellini. Add jalapeños for extra heat. Prep toppings while tortellini cooks to save time. Leftovers taste even better the next day; add a splash of cream when reheating.
Nutrition
- Serving Size: About 1/6th of the r
- Calories: 540
- Sugar: 6
- Sodium: 950
- Fat: 32
- Saturated Fat: 16
- Carbohydrates: 38
- Fiber: 4
- Protein: 24
Keywords: taco tortellini, creamy skillet, taco Tuesday, one-pan dinner, cheesy pasta, Mexican pasta, comfort food, easy weeknight meal