Slow Cooker Cheesy Tortellini

This tortellini is full of ooey-gooey-cheesy goodness!  The sauce is surprisingly different, since it has a combination of Mexican and Italian flavors.

Slow Cooker Cheesy Tortellini

1 tbsp. olive oil

1 pound ground beef

1 small onion, diced (about 1/2 cup)

2 cloves garlic, minced or 1 tsp. minced jarred garlic

1 (28 oz.) can crushed tomatoes

1 (10 oz.) can diced tomatoes and green chilies, undrained (Rotel)

1/2 tsp. dried oregano

1/2 tsp. dried basil

Scant 1/4 tsp. crushed red pepper flakes (opt.)

Kosher salt (to taste)

Freshly ground black pepper (to taste)

1 (9 oz.) pkg. refrigerated three-cheese tortellini

Shredded mozzarella cheese

Shredded sharp cheddar cheese

Fresh, chopped parsley leaves or dried parsley

Heat olive oil in a large skillet (I use a 5 qt. saute pan).  Add ground beef, onion, and garlic.  Cook until beef has browned making sure to crumble the beef as it cooks; drain excess fat.  Place ground beef mixture, crushed tomatoes, diced tomatoes and green chiles, oregano, basil and red pepper flakes into a 6 qt. slow cooker.  Stir until combined well; season with salt and pepper to taste.  Cover, and cook on low heat for 7-8 hours or high heat for 3-4 hours.  Uncover, and stir in tortellini; top with desired amount of cheeses and parsley.  Cover, and cook on low heat for an additional 15-30 minutes or until tender.

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Recipe adapted from damndelicious.net:  http://damndelicious.net/2014/12/17/slow-cooker-cheesy-tortellini/