Tender cheese tortellini tossed with savory ground beef in a rich, creamy ranch and mushroom sauce, then loaded with melted mozzarella for an extra cheesy finish — an easy slow cooker dinner that’s hearty, comforting, and perfect for busy nights!
🍴 **Ingredients:**
* 1 lb ground beef, browned and drained
* 1 package (20 oz) refrigerated cheese tortellini
* 1 can (10.5 oz) cream of mushroom soup
* 1 packet ranch seasoning mix
* 1 cup milk
* 1½ cups shredded mozzarella cheese
* 1 cup mozzarella pearls or small mozzarella cubes
* ½ tsp black pepper
* ½ tsp garlic powder
* 1 tbsp chopped parsley, optional for garnish
👩🏽🍳 **Instructions:**
1. Brown the ground beef in a large skillet over medium heat, breaking it apart as it cooks.
2. Drain any excess grease, then transfer the cooked beef to the slow cooker.
3. Add the cream of mushroom soup, ranch seasoning, milk, black pepper, and garlic powder.
4. Stir everything together until the beef is coated in the creamy sauce.
5. Cover and cook on **LOW for 2–3 hours**.
6. Add the cheese tortellini to the slow cooker and gently stir to coat.
7. Cover and continue cooking on **LOW for 30–45 minutes**, or until the tortellini is tender.
8. Stir in the mozzarella pearls or cubes.
9. Sprinkle the shredded mozzarella evenly over the top.
10. Cover again and cook for another 10–15 minutes, until the cheese is fully melted and stretchy.
11. Gently stir before serving to combine the melted cheese with the creamy sauce.
12. Sprinkle with chopped parsley and a little extra black pepper if desired.
