Cheeseburger Tortellini Skillet
Okay, Let’s Talk Dinner Magic!
Right, so picture this: it’s Tuesday night. You’re knackered. The kids (or just your stomach) are demanding something delicious, like, NOW. This, my friends, is where my Cheeseburger Tortellini Skillet swoops in to save the day. Honestly, I think I first threw this together out of sheer desperation, rummaging through the fridge, and it turned into an absolute banger! It’s like your favourite cheeseburger decided to have a delicious, saucy baby with a bag of tortellini. Sounds weird? TRUST ME. It just works.
So, Why Make This Thingamajig?
- It’s FAST: Seriously, form start to finish, you’re looking at maybe 30 minutes? Perfect for those chaotic weeknights.
- Kid (and Adult) Approved: My picky eater actually cleans his plate when this is on the menu. It’s got those familiar cheeseburger flavours everyone loves. My husband asks for it constantly, so win win!
- One Pan Wonder: Fewer dishes? Sign me UP. Everything basically cooks in the one skillet which is just brilliant. (Okay, you cook the tortellini separately first… usually. More on that later!)
- Super Customizable: You can totally tweak this based on what you have hanging about in the fridge. It’s pretty forgiving.
- Proper Comfort Food: It’s cheesy, meaty, carby goodness. Hits the spot every single time, especially on a chilly evening.
What You’ll Need (Give or Take)
- Ground Beef: About 1 lb (roughly 450g). I usually go for lean beef (like 90/10) so there’s less grease to drain off. But use whatever you’ve got! Ground turkey or even chicken works too if you’re feeling it.
- Onion: 1 medium one, chopped up. Yellow or white, doesn’t matter much.
- Garlic: 2-3 cloves, minced. Or more. I measure garlic with my heart, you know? Sometimes I use the jarred stuff if I’m feeling extra lazy.
- Cheese Tortellini: A 16-20 oz package (around 500g). Refrigerated works best and cooks quickest. My local shop does a lovely three cheese one, but spinach and ricotta is nice too! Honestly any filled pasta would probably work, ravioli maybe?
- Beef Broth: About 1 1/2 cups (360ml). Low sodium is good so you can control the saltiness.
- Diced Tomatoes: One 14.5 oz can (about 400g), undrained. Fire roasted adds a nice touch if you can find ’em!
- Ketchup: 1/2 cup (120ml). Yep, ketchup! It gives that classic burger tang.
- Mustard: 2 tablespoons. Yellow mustard is classic, but Dijon adds a little zing.
- Worcestershire Sauce: 1 tablespoon. That secret umami weapon!
- Shredded Cheese: Oh gosh, at least 1 1/2 cups (about 150g). Cheddar is the obvious choice for cheeseburger vibes, right? But a mix of cheddar and Monterey Jack is also *chef’s kiss*.
- Salt & Pepper: To taste. Always taste!
- Optional bits for serving: Chopped pickles (weird but good!), maybe some crispy onions, extra mustard drizzle.
Alright, Let’s Get Cooking!
- Cook the Pasta: First up, get that tortellini cooking according to its package directions. Usually just boiling for a few minutes. Drain it well and set it aside. Don’t let it get mushy!
- Brown the Beef & Onion: Grab a large skillet (oven safe if you wanna melt cheese under the broiler later, otherwise no biggie). Get it over medium high heat. Chuck in the ground beef and chopped onion. Cook it, breaking up the meat with a spoon, until the beef is nicely browned and the onion is soft. About 5-7 minutes probably. Drain off any excess fat – I once skipped this properly and it was… slick. Not recommended!
- Garlic Time: Stir in the minced garlic and cook for just another minute until you can really smell it. Don’t let it burn! Burnt garlic is sad.
- Sauce It Up: Pour in the beef broth, the can of diced tomatoes (juice and all!), ketchup, mustard, and Worcestershire sauce. Give it a good stir to combine everything. Bring it to a gentle simmer.
- Seasoning Check: Add a pinch of salt and a good few grinds of black pepper. This is where I usually sneak a taste of the sauce. Adjust if needed! Maybe more ketchup? More mustard? You do you.
- Combine and Simmer: Gently stir in the cooked tortellini. Make sure it’s all coated in that yummy sauce. Let it simmer for about 5 minutes, just long enough for the tortellini to heat through and soak up some flavour. Don’t worry if it looks a bit saucy – it thickens up.
- Cheese Glorious Cheese: Reduce the heat to low. Sprinkle that lovely shredded cheese all over the top. You can either just pop a lid on the skillet for a few minutes to let the cheese melt, OR if your skillet is oven safe (and you’re feeling fancy), you can stick it under a hot broiler for a minute or two until bubbly and maybe slightly golden. Keep a close eye on it though if you broil!
- Serve!: Scoop it out into bowls and garnish with those optional extras if you like. Pickles are surprisingly amazing here.
Little Notes from My Kitchen
- I’ve learned the hard way – don’t overcook the tortellini initially. It simmers again in the sauce, so slightly underdone is better than mush.
- If the sauce seems way too thick before adding the cheese, a tiny splash more beef broth or even milk can loosen it up. Conversely, if it’s too thin, let it simmer uncovered a few minutes longer before adding the pasta.
- Sometimes I add a dash of hot sauce if I’m feeling spicy. Just a little kick!
Fun Experiments (Some Better Than Others)
I love playing around with recipes! We’ve tried adding crumbled bacon on top – absolutely YES. A handful of sliced mushrooms sautéed with the onions? Also delicious. One time, I tried swapping the ketchup for BBQ sauce… let’s just say it wasn’t my favourite version. A bit too sweet and overpowering, maybe? Stick with the classic burger flavours, I reckon.
What Pan Do I Need?
Honestly, any large skillet or frying pan will do the job. A 10 or 12 inch one is ideal. Cast iron is brilliant because it holds heat so well and you can usually stick it under the broiler (check yours is suitable first!). I love my Lodge cast iron skillet for this. But seriously, if you don’t have an oven safe one, just melt the cheese with a lid on, or quickly transfer to a baking dish for the cheese melting step. Easy peasy.
Side note: taking care of cast iron isn’t actually that hard, despite what people say! Just needs a bit of know how.
Storing the Good Stuff
If, by some miracle, you have leftovers, just pop them in an airtight container in the fridge. They’re usually good for 2-3 days. Reheat gently on the stovetop or in the microwave. Though honestly, in my house, this Cheeseburger Tortellini Skillet rarely lasts more than a day! I actually think the flavours meld even more and it tastes great the next day for lunch.
How We Like to Eat It
We usually just have this as is, it’s pretty hearty! But a simple green salad with a light vinaigrette is nice on the side to cut through the richness. Sometimes, especially if we’re feeling extra hungry, we’ll have it with some garlic bread for mopping up that delicious sauce. My son *always* insists on adding extra chopped dill pickles on his serving – don’t knock it ’til you try it!
Tips from My Mistakes!
- Season the Beef Properly: Don’t just rely on the sauce for flavour. Get some salt and pepper on that beef while it’s browning. Makes a surprising difference.
- Drain That Grease!: I mentioned it before, but seriously. Taking the extra 30 seconds to drain the fat properly stops the final dish form being greasy. I once rushed this step and regretted it immensely.
- Don’t Walk Away During Broiling: If you melt the cheese under the broiler, stay RIGHT THERE. It goes from melted to burnt in seconds flat. Ask me how I know…
Your Questions Answered (Probably!)
Can I use frozen tortellini?
Yep, absolutely! You might need to add a few extra minutes to the simmering time in step 6 to make sure they cook through properly. Just check one before you add the cheese.
How about making it spicy?
Go for it! Add some red pepper flakes in with the garlic, or maybe a chopped jalapeño with the onion. A dash of hot sauce in the sauce works great too.
What kind of ground beef is best?
I like lean (90/10 or 85/15) because there’s less fat to drain off. But honestly, whatever you have will work – just make sure to drain off any excess grease really well if using a higher fat content beef.
Can I make this ahead?
Sort of! You could make the sauce part (steps 2-5) ahead of time and store it in the fridge. Then when you’re ready to eat, just reheat the sauce, cook the tortellini fresh, and combine them (steps 1, 6-8). I find the tortellini gets a bit soft if fully assembled and then reheated, but it’s still tasty!
Help! My sauce is too thin/thick!
No worries! If it’s too thin, just let it simmer uncovered for a bit longer before adding the cheese. If it’s too thick, stir in a splash more beef broth (or even water or milk) until it’s the consistency you like. Cooking isn’t always an exact science, is it?!
