Taco Tortellini
A hearty, easy slow-cooker dish combining taco-seasoned beef, salsa, beans, corn, and cheese tortellini for a comforting weeknight meal.
Equipment
- 6-quart slow cooker
Ingredients
- 1 lb ground beef
- 24 oz salsa
- 15.25 oz corn drained
- 15 oz black beans drained and rinsed
- 2 cups beef broth
- 18 oz frozen cheese tortellini keep frozen
- 1 cup shredded cheese cheddar or Mexican blend
- sour cream for serving
- chopped fresh cilantro for garnish
Instructions
- In a large skillet over medium heat, cook the ground beef, breaking it up, until fully browned; drain any excess grease.
- Add taco seasoning and the amount of water called for on the seasoning package to the browned beef; stir to coat evenly.
- Transfer the seasoned beef to a 6-quart slow cooker.
- Add the salsa, drained corn, drained and rinsed black beans, and beef broth to the slow cooker; stir to combine.
- Stir in the frozen cheese tortellini so they are evenly distributed, cover the slow cooker, and cook on low for 2½ hours, stirring once each hour.
- Sprinkle the shredded cheese over the top, cover, and let sit about 5 minutes until the cheese melts.
- Serve warm topped with sour cream and chopped fresh cilantro.
Notes
- Use a 6-quart slow cooker to prevent overflow.
- Stirring hourly helps prevent tortellini from sticking.
- Keep tortellini frozen until adding to the slow cooker.