Ingredients

Ingredients

• 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

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, heat a large skillet over medium-high heat. Add 1 pound lean ground beef, season with 1 (1-ounce) packet taco seasoning or 3 tablespoons homemade taco seasoning, and cook, breaking up the meat into crumbles, until cooked through. Add 1 (14.5-ounce) can diced tomatoes and their juices and bring to a simmer. Let simmer while the tortellini cooks.
2. 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 Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.