Tex Mex Tortellini
Spice up your weeknight dinners with Tex Mex Tortellini, a bold and hearty fusion dish that combines the warm, zesty flavors of Tex-Mex cuisine with tender, cheesy tortellini pasta. This one-skillet wonder brings together savory ground beef or turkey, vibrant fire-roasted tomatoes, black beans, sweet corn, and creamy melted Mexican blend cheese, all seasoned with classic taco spices. Perfectly balanced and ready in just 35 minutes with minimal cleanup, this crowd-pleasing recipe is ideal for busy families or casual gatherings. Top it off with fresh cilantro and a dollop of sour cream for an extra burst of flavor, and enjoy a comforting meal that’s as easy to make as it is delicious. Keywords: Tex-Mex tortellini recipe, easy weeknight dinners, one-skillet meals, Tex-Mex pasta fusion.
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Recipe Information
Ingredients
- 16 oz cheese tortellini (fresh or frozen)
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 lb ground beef or ground turkey
- 1 packet taco seasoning
- 14.5 oz fire-roasted diced tomatoes (with juice)
- 15 oz black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1.5 cups shredded Mexican blend cheese
- 0.25 cup fresh cilantro, chopped (optional garnish)
- 0.5 cup sour cream (optional for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions, then drain and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced yellow onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Add the ground beef (or turkey) to the skillet. Cook, breaking it into crumbles with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess fat if necessary.
Sprinkle the taco seasoning over the cooked meat and stir to coat evenly.
Pour in the fire-roasted diced tomatoes, along with their juice. Add the drained black beans and frozen corn. Stir to combine, and let the mixture simmer for 5-7 minutes to meld the flavors.
Reduce the heat to low. Gently fold the cooked tortellini into the skillet, ensuring the pasta is evenly coated in the Tex-Mex mixture.
Sprinkle the shredded Mexican blend cheese over the skillet. Cover with a lid and let it sit for 2-3 minutes, or until the cheese has melted.
Garnish with chopped cilantro, if desired, and serve with a dollop of sour cream on each portion.
Nutrition Facts
Calories |
3996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 8708 mg | 379% | |
| Total Carbohydrate | 322.1 g | 117% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 44.0 g | ||
| Protein | 190.6 g | 381% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2132 mg | 164% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 4570 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
