Preparation

1. Cook the Ground Beef: Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook until it’s browned and fully cooked through, breaking it apart with a spatula as it cooks. Once the beef is browned, drain any excess grease and set the beef aside.

2. Cook the Tortellini: In a separate pot, bring water to a boil and cook the cheese tortellini according to the package instructions. Typically, this will take about 3-4 minutes for fresh tortellini or a bit longer for frozen. Once cooked, drain and set aside.

3. Make the Sauce: In the same skillet used for the beef, melt 4 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Then, stir in the cream of mushroom soup, undrained Rotel tomatoes with chilies, and beef broth. Bring the mixture to a simmer, stirring occasionally.

4. Add the Cheese: Once the sauce is simmering, add the cubed Velveeta and softened cream cheese to the skillet. Stir until the cheese is completely melted and the sauce is smooth. If the sauce is too thick, you can add a little extra beef broth to thin it out to your desired consistency.

5. Combine Everything: Add the cooked ground beef and tortellini into the skillet, stirring to coat the pasta and beef in the creamy sauce. Season with smoked paprika, chili powder, garlic powder, onion powder, red pepper flakes, salt, and pepper. Stir everything together and cook for a few more minutes to let the flavors meld together.

6. Finish and Serve: Once everything is heated through and well combined, remove the skillet from the heat. If you want to add extra cheesiness, sprinkle the shredded mozzarella on top and let it melt into the dish. Garnish with fresh parsley or cilantro, and serve hot!