This taco tortellini skillet is the answer to busy weeknights. It is filled with flavorful meat, classic Mexican veggies, and loaded with delicious cheese tortellini. So easy, so good!
3 kids with different preferences regarding food are often tricky to manage, especially during dinnertime. Usually, I can get them all on board with anything taco-related. They love my taco cornbread dish, and now their new favorite is this taco pasta skillet.
I mean, taco deliciousness meets decadent cheesy-filled pasta, topped with fresh tomatoes, corn, beans, and more cheese? You can't go wrong!
Ingredients
- Ground Meat - I prefer dark turkey as a lean option; you can use beef as well simply drain excess fat after browning
- Taco Seasoning - you can make your own or use store-bought. Choose a mild version if spicy isn't your jam.
- Cheese Tortellini - use frozen or fresh, I wouldn't use dried. If you want to use something other than cheese tortellini, you can go with spinach or meat.
- Corn - canned (drained), frozen, or even fresh
- Beans - drained and rinsed black beans (pinto or kidney beans)
- Tomatoes - I love fresh diced tomatoes, but you can use diced fire-roasted tomatoes
- Cheese - Mexican blend shredded
- Garnish - chopped fresh cilantro or sour cream
See recipe card for quantities.
Instructions
- Fill a large pot with water and set on high heat to cook. Once boiling, add salt and cook tortellini according to package directions until al dente. Drain and set aside.
- While tortellini is cooking, get started on the meat:
- Brown the meat in a large cast iron skillet over medium heat. Break it up into small pieces as it cooks. If you're using ground beef, drain excess fat after browning.
- Once the meat is cooked, stir in the taco seasoning and water/broth.
- Add the diced tomatoes, drained beans, and corn. Toss to combine, and heat over medium-low heat for 5- 10 minutes until everything is warmed.
- Chop the cilantro.
- Stir in the tortellini and cheese.
- Top with cilantro or sour cream, and serve.
Storage
Store in an airtight container in the fridge for up to 3 days. This dish tastes great as a leftover and reheated.
Toppings
I love that this dish can be cooked with relatively mild spices, and the heat can be added later for spice lovers.
As I said, cilantro and sour cream are great family-friendly options, but you could use:
- fresh mild salsa
- tortilla chip crumbles
- thinly sliced green onion or jalapeno pepper
- sliced avocado or guacamole
- Tabasco sauce
Related
Looking for other recipes like this? Try these:
Taco Tortellini Skillet
Quick and easy - this taco tortellini skillet is done in 25 minutes and is so delicious and satisfying!
Ingredients
- 18-22 oz tortellini (frozen or fresh)
- 1 lb ground dark turkey or lean ground beef
- 1 oz taco seasoning
- ½ cup water or broth
- 1 cup fresh diced tomatoes (no seeds) or 1 14 oz can of diced fire-roasted tomatoes
- 1 14 oz can black beans, drained and rinsed
- 1 14 oz can corn, drained or 1 cup frozen/fresh
- 1 cup shredded cheese (Mexican blend or cheddar jack)
- Fresh chopped cilantro for garnish
Instructions
- Fill a large pot with water and set on high heat to cook. Once boiling, add salt and cook tortellini according to package directions until al dente. Drain and set aside.
- While tortellini is cooking, get started on the meat:
- Brown the meat in a large cast iron skillet over medium heat. Break it up into small pieces as it cooks. If you're using ground beef, drain excess fat after browning.
- Once the meat is cooked, sprinkle taco seasoning over the top and add water/broth.
- Add the diced tomatoes, drained beans, and corn. Toss to combine, and heat over medium-low heat for 5- 10 minutes until everything is warmed.
- Chop the cilantro.
- Stir in the tortellini and cheese.
- Top with cilantro or sour cream, and serve.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 684Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 151mgSodium: 1391mgCarbohydrates: 72gFiber: 11gSugar: 7gProtein: 50g
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