Categories: Mexican
Ingredients
- 1 pound of ground beef
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- 8 to 10 green onions, chopped and divided
- 1 (10 oz) can of Rotel tomatoes
- 1 cup of taco sauce (or salsa)
- 1 (8 oz) can of tomato sauce
- 1 (15 oz) can of black beans, rinsed and drained
- 2 tablespoons chili powder
- 1 (10 oz) package of cheese tortellini (from the refrigerator, not frozen or cooked)
- 11/2 cups shredded cheddar cheese (we used a sharp white cheddar)
Directions
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In a large skillet over medium-high heat, brown up your ground beef in a drizzle of EVOO. Once it’s browned and crumbly, stir in a big pinch of both salt and pepper followed by half of your green onions (reserving the other half for garnish), Rotel, taco sauce, tomato sauce, black beans and chili powder. Stir everything together and then stir in your cheese tortellini. Bring everything up to a bubble and then cover and reduce the heat to low and simmer for another 15 minutes (stirring occasionally). After that, your tortellini will be cooked through and dinner will be ready! Sprinkle your cheddar cheese on right before serving along with the rest of your chopped green onions. That’s it!