Creamy Beef & Tortellini Bake

Instructions

1. Prep the Beef: In a skillet over medium heat, brown the ground beef with the diced onions until the meat is no longer pink. Drain the excess grease thoroughly—this prevents the final dish from being too oily.

2. Combine: Place the cooked beef and onions into your slow cooker. Add the dry tortellini, the can of cream of mushroom soup, the Ranch seasoning packet, and the milk.

3. The First Stir: Stir everything together until the tortellini is well-coated.

4. Slow Cook: Cover and cook on Low for 3 to 4 hours.

   • Note: Check at the 3-hour mark; tortellini can get mushy if left too long!

5. Cheese it Up: About 15 minutes before serving, stir in 1 cup of the mozzarella cheese. Top the whole dish with the remaining cup of cheese, cover, and let it melt.

6. Serve: Garnish with fresh parsley and enjoy straight from the pot.

Pro Tips for Success

• Veggie Swap: If you aren’t a fan of mushrooms, Cream of Chicken or Cream of Bacon works just as well as a base.

• Don’t Overcook: If using refrigerated (fresh) tortellini instead of frozen, reduce the cook time to about 2 hours on Low, as they soften much faster.