Description
An easy dinner made with ground beef, cheese tortellini, red enchilada sauce and melty cheese, make it in the slow cooker or Instant Pot.
Ingredients
Scale
- 16 oz lean ground beef
- 1/2 cup diced onion
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup beef broth
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 (20 oz) bag frozen cheese tortellini
- 2 1/2 cups red enchilada sauce
- 1 cup shredded mexican blend cheese
- Sour cream, for topping
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the salt and pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Sprinkle in the chili powder, cumin, garlic powder. Add in the tortellini and dump the enchilada sauce on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual pressure cook button to 0 (yes, zero) minutes. When time is up move valve to venting and remove the lid.
- Stir in the cheese.
- Scoop into bowls and top with a dollop of sour cream.
Slow Cooker Instructions
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the salt and pepper. Transfer to the slow cooker.
- Stir in the broth, chili powder, cumin, garlic powder, tortellini and enchilada sauce.
- Cover slow cooker and cook on high for 1-2 hours, or until tortellini is cooked through.
- Stir in the cheese.
- Scoop into bowls and top with a dollop of sour cream.
- Category: Beef, Pasta
- Method: Instant Pot or Slow Cooker
