My One Pot Taco Pasta and my Crockpot Tortellini are two of the most popular dinner recipes on the blog, so of course my brain said what if we smash them together and create the ultimate One Pot Taco Tortellini. And wow, it works. You get all the taco goodness from the One Pot Taco Pasta mixed with that cozy cheesy stuffed tortellini everyone fights over in the Crockpot Tortellini. It is fast, it is fun, and it is the kind of chaotic dinner experiment that actually turns out amazing. Your next Taco Tuesday just got upgraded.
If this Taco Tortellini recipe has you hooked, keep the taco chaos going with my Naan Taco Pizza or Rotel Tacos for those nights when dinner needs to be fast and fun. If you want full comfort mode, the Taco Cornbread Casserole and Crockpot Taco Soup are warm hug dinners that everyone devours. And if you need another easy win for a wild weeknight, the Taco Bake is always a crowd pleaser.
Equipment
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Ingredients
- Ground beef – 1 lb.
- Medium onion
- Minced garlic
- Rotel – 1 (10 oz) can
- Taco seasoning – 1 (1 oz) packet
- Beef broth
- Frozen tortellini – 36 oz.
- Cheddar cheese – shredded
- Sour cream
- Salt and pepper
- Cilantro
Directions
Add the ground beef, onions, and minced garlic to a large skillet or Dutch oven over medium-high heat. Break the ground beef into crumbles and cook until browned. Drain any excess grease.
Stir in the beef broth, Rotel, and taco seasoning, then bring to a boil.
Add the tortellini, cover, and simmer for 10 to 13 minutes, until the pasta is al dente.
Mix in the cheese and sour cream, and season with salt and pepper. Continue to cook until all the cheese has melted.
Top with cilantro and enjoy.
How do you serve this?
- To serve, scoop into a shallow bowl and top with your favorite taco toppings.
FAQs (Because Life’s Too Busy for Guesswork)
For this recipe, I used cheese and would recommend staying with that flavor. However, if you were to switch the meat to shredded chicken, you could probably use the chicken and cheese.
Yes, if you want to add additional vegetables, you can. Drain and rinse some black beans, or ranch-style beans, and add those, or you could even add corn or peppers.
No, the recipe is designed for it to go into the pan frozen. The tortellini will thaw and cook quickly enough, even going into the pot frozen.
Yes, you can fully control the spice level of this dish. You can increase or decrease the spice with the level of heat you get from the Rotel in but if that is not enough heat, you could also use hot sauce, red pepper flakes, fresh jalapenos, or add cayenne pepper to the dish as well. If you would like no heat at all, you can substitute the Rotel for petite diced tomatoes.
What are substitutions that I can make?
- Ground beef – Ground turkey or chicken is also an option. As well as shredded beef or chicken. For a vegetarian option, you could use shredded jackfruit.
- Rotel – This comes in different levels of spice, so the level you choose will help control how spicy the dish is. Pick a level of heat you prefer; the mild is typically used, as it has a very subtle bite of heat and is enjoyable for all. However, if you're super sensitive to heat, you can use petite diced tomatoes instead.
- Taco seasoning – Homemade taco seasoning is also an option; if using homemade, you will need 3 tablespoons of your seasoning to equal the one packet.
- Beef broth – Beef stock is an alternative option you could use. If you want to change the flavor, you could also use chicken or mushroom broth.
- Cheddar cheese – Pepper Jack or Monterey Jack cheese would also be good options.
How should I store my leftovers?
- Taco Tortellini should be stored in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Place single servings in the microwave for 45-60 seconds at a time, stirring in between until the desired temperature has been reached. If heating larger portions, place in a pot on the stove top with a splash of broth to loosen the sauce over medium/ low heat, stirring occasionally until thoroughly heated.
- To Freeze: Ensure the dish has cooled completely, then place it in an airtight freezer-safe container or large Ziploc bag. It can be frozen for 2-3 months. Defrost in the refrigerator overnight or on the counter 2 hours before reheating.
Was this a win at your dinner table?
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Taco Tortellini
Equipment
- Large skillet or Dutch oven
- Spatula
- Measuring cups and spoons
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 1 tablespoon minced garlic
- 2 cups beef broth
- 1 10 oz can Rotel
- 1 1 oz packet taco seasoning
- 36 ounces frozen tortellini
- 3 cups cheddar cheese shredded
- 1 cup sour cream
- Salt and pepper to taste
- 1 tablespoon cilantro chopped
Instructions
- Add the ground beef, onions, and minced garlic to a large skillet or Dutch oven over medium-high heat. Break the ground beef into crumbles and cook until browned. Drain any excess grease.
- Stir in the beef broth, Rotel, and taco seasoning, then bring to a boil.
- Add the tortellini, cover, and simmer for 10 to 13 minutes, until the pasta is al dente.
- Mix in the cheese and sour cream, and season with salt and pepper. Continue to cook until all the cheese has melted.
- Top with cilantro and enjoy.
Video
@thechaotictable Taco Tuesday week 8! Full recipe for this taco tortellini, which is a great one pot dinner is over on the blog, link is in the bio. #tacotuesdays #tacopasta #onepotmeals #tacos #g#group7 ♬ original sound - The Chaotic Table | Steph
Notes
- Cheese tortellini works best for this recipe. If you swap the meat for shredded chicken, chicken and cheese tortellini is a good match.
- You can add extra vegetables if you want. Black beans, ranch style beans, or corn all work well.
- Do not thaw the tortellini before adding it. It is meant to go in frozen and will cook through in the pot.
- You can control the spice level. For more heat, use a hotter Rotel or add hot sauce, red pepper flakes, fresh jalapenos, or cayenne. For no heat, replace the Rotel with petite diced tomatoes.
I made this for game day last weekend and it was a hit! everyone loved it! I will be making again.
This taco tortellini looks like such a fun and easy weeknight meal! Can’t wait to try this, I know my kids will love it. Thanks for the great recipe!