One-Pot Beef and Cheese Tortellini

Steps

1. 1

   In a large pot or deep skillet, add one pound of ground beef and cook over medium-high heat until browned.

2. 2

   If using lean ground beef, there should be little grease; if using higher fat beef, drain off the excess grease before proceeding.

3. 3

   Add the diced yellow onion and diced green bell pepper to the pot with the beef.

4. 4

   Season the vegetables with a little salt and pepper, keeping in mind that the chili seasoning packet will add more salt later.

5. 5

   Sauté the vegetables until they start to soften.

6. 6

   Stir in a large scoop of minced garlic and 3 ounces (half a can) of tomato paste.

7. 7

   Fry the tomato paste and garlic down for about 3 to 4 minutes, stirring frequently, until the paste starts to caramelize and deepen in color.

   Start 4-minute timer
8. 8

   Add the can of Rotel tomatoes, the 8-ounce can of tomato sauce, and the can of beef broth.

9. 9

   Stir in the entire packet of chili seasoning.

10. 10

    Bring the liquid up to a simmer over medium heat.

11. 11

    Add the 12-ounce bag of dry cheese tortellini and stir to combine.

12. 12

    Reduce the heat to low, cover the pot, and simmer for approximately 10 minutes until the tortellini is tender.

    Start 10-minute timer
13. 13

    Check the pot halfway through; if the sauce looks too thick or dry, add a splash of water to reach your desired consistency.

14. 14

    Stir in a splash of heavy cream for richness.

15. 15

    Remove the pot from the heat and stir in the freshly grated sharp cheddar cheese until melted and well incorporated.