Chili Cheese Tortellini
If you love chili and you love cheesy pasta, this Chili Cheese Tortellini is what happens when those two comfort food favorites come together in one skillet. It is hearty, rich, a little smoky, and perfectly cheesy. You get the bold flavor of seasoned ground beef and tomato based chili sauce, but instead of beans or traditional pasta, tender cheese filled tortellini soak up all that flavor. It is cozy, filling, and exactly the kind of one pan dinner that makes weeknights easier.This recipe is simple but packed with layers of flavor. The key is building the base correctly. Browning the beef, softening the vegetables, and caramelizing the tomato paste create depth that makes the finished dish taste like it simmered much longer than it actually did. Then the tortellini cook right in the sauce, absorbing every bit of that savory chili goodness.And just when you think it is done, heavy cream and shredded cheddar melt in to create a creamy, cheesy finish that takes it over the top.
Servings: 4 people
Equipment
- 1 Large skillet
Ingredients
- 1 pound lean ground beef
- 1 green bell pepper diced
- 1 onion diced
- Pinch of salt
- Pinch of black pepper
- 1 to 2 tablespoons garlic minced
- 3 ounces tomato paste
- 1 eight ounce can tomato sauce
- 1 can beef broth
- 1 packet chili seasoning
- 12 ounce bag cheese tortellini
- Splash of water if needed
- 1/3 to 1/2 cup heavy whipping cream
- 4 ounces shredded cheddar cheese
Instructions
- In a large skillet over medium heat, brown the lean ground beef until fully cooked, breaking it apart as it cooks.
- Add the diced green bell pepper and diced onion to the skillet. Season with a pinch of salt and pepper. Continue cooking until the vegetables are softened and the onions become translucent.
- Stir in the minced garlic and cook for about one minute, just until fragrant.
- Add the tomato paste and stir well to coat the beef and vegetables. Let it cook for about four to five minutes, stirring frequently, until the tomato paste darkens slightly and caramelizes. This step builds rich, concentrated flavor.
- Pour in the tomato sauce and beef broth. Stir in the chili seasoning packet and mix until fully combined.
- Bring the mixture to a gentle simmer.
- Add the cheese tortellini directly into the skillet. Stir to make sure the pasta is mostly submerged in the sauce.
- Cover and cook for about ten minutes, or according to your package directions, stirring occasionally so nothing sticks. If the mixture begins to look too thick or dry, add a small splash of water to loosen it.
- Once the tortellini are tender, stir in the heavy whipping cream. This softens the bold chili flavors and creates a creamy texture.
- Add the shredded cheddar cheese and stir until fully melted and incorporated.
- Remove from heat and serve warm.
Notes
Why This Recipe Works
This dish works because it layers flavors at every step. Browning the beef first creates a savory base. Cooking the bell pepper and onion in the same pan allows them to soak up that beef flavor while releasing their own natural sweetness. Caramelizing the tomato paste is an important step. It removes the raw tomato taste and deepens the overall flavor of the sauce. When the tomato sauce, beef broth, and chili seasoning are added, they create a rich, slightly smoky base that tastes like classic chili. Cooking the tortellini directly in the sauce allows it to absorb all of that flavor. The starch from the pasta helps thicken the sauce naturally, giving it a hearty texture. Finally, the heavy cream and cheddar mellow the spice and add a creamy, cheesy finish that ties everything together.Serving Ideas
Chili Cheese Tortellini is filling enough to stand on its own, but you can easily round it out.- Top with sliced green onions for freshness.
- Add a dollop of sour cream if you like a little extra tang.
- Sprinkle crushed tortilla chips on top for crunch.
- Serve alongside a simple green salad to balance the richness.
- You can even scoop it into bowls and add extra shredded cheese for an ultra cheesy version.