During fall and winter, we eat some version of taco or tortilla soup at least once a week. It’s easy, it’s flavorful, and it’s always a hit with my family. On this night, I made a taco soup in the slow cooker and then right before we ate, I added in refrigerated cheese tortellini. Simple goodness in a bowl.
And don’t forget, this is a One Pound Meal…that means, even though I used ground beef, you can easily substitute ground chicken or ground turkey instead.
Enjoy your supper!
This recipe serves four.
1 pound of ground beef
1 onion, chopped
1 (1 oz) package of taco seasoning
1 (10 oz) can of Rotel tomatoes
2 cups of chicken stock
1 (15 oz) can of black beans, rinsed and drained
1 (8 oz) can of tomato sauce
1 1/2 cups of frozen corn
2 (9 oz) packages of refrigerated cheese tortellini (I used Buitoni)
Shredded Cheddar Cheese to garnish
a little salt and pepper
a drizzle of Extra Virgin Olive Oil (EVOO)
In a skillet over medium-high heat, brown up your ground beef in a little drizzle of EVOO. Once it’s brown and crumbly, add in a pinch of salt and pepper and then transfer the ground beef to your slow cooker.
Next, add in your chopped onion, taco seasoning, Rotel, stock, beans and tomato sauce. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. About 30 minutes before you’re ready to serve, remove the lid and add in your refrigerated tortellini and frozen corn. Cover and cook on high for the next 30 minutes.
After that, ladle into bowls, garnish with a little cheddar and serve.
Soup made simple for busy weeknights!