Taco Tortellini

Prep: 2 mins

Cook: 20 mins

Difficulty: Intermediate

Servings: 4 Servings

Combine the best parts of taco night with quick-cooking cheese tortellini and you have a weeknight dinner that wins.

1 pound lean ground beef
1 (1-ounce) packet taco seasoning, or 3 tablespoons homemade taco seasoning
1 (14.5-ounce) can diced tomatoes
2 (9-ounce) packages fresh cheese tortellini, or 1 (16- to 20-ounce) bag frozen cheese tortellini
1/2 cup shredded Mexican-blend cheese

5-ounce) can diced tomatoes and their juices and bring to a simmer. Let simmer while the tortellini cooks.Add 2 (9-ounce) packages fresh or 1 (16- to 20-ounce bag) frozen cheese tortellini to the boiling water and cook according to package instructions until al dente. Drain well and add to the skillet. Sprinkle with 1/2 cup shredded Mexican-blend cheese and toss until the cheese is just melted.Recipe NotesStorage: Leftovers can be refrigerated in an airtight container for up to 4 days.