Crock Pot Cheeseburger Tortellini

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• 1 pound ground beef
  Ingredient note

  Source: 1 pound ground beef
• ½ cup diced onion
  Ingredient note

  Source: ½ cup diced onion
• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt
• ½ teaspoon black pepper
  Ingredient note

  Source: ½ teaspoon black pepper
• 1 teaspoon garlic powder
  Ingredient note

  Source: 1 teaspoon garlic powder
• 1 teaspoon paprika
  Ingredient note

  Source: 1 teaspoon paprika
• 12 slices bacon, cooked and crumbled (divided use)
  Ingredient note

  Source: 12 slices bacon, cooked and crumbled (divided use)
• 14.5 ounces can diced tomatoes, drained
  Ingredient note

  Source: 14.5 ounces can diced tomatoes, drained
• 1 1/2 cups beef broth (can use low or no sodium)
  Ingredient note

  Source: 1 1/2 cups beef broth (can use low or no sodium)
• 1 cup tomato sauce
  Ingredient note

  Source: 1 cup tomato sauce
• 1 Tablespoon yellow mustard
  Ingredient note

  Source: 1 Tablespoon yellow mustard
• 20 ounce package refrigerated cheese tortellini
  Ingredient note

  Source: 20 ounce package refrigerated cheese tortellini
• 1½ cups shredded cheddar cheese
  Ingredient note

  Source: 1½ cups shredded cheddar cheese

1. In a skillet, cook and crumble 1 pound ground beef until fully cooked (note: if you like your onion super soft, cook the ½ cup diced onion along with the ground beef). Drain any excess grease.
2. To a 5-6 quart slow cooker add cooked ground beef beef, onion, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, half the crumbled bacon, drained 14.5 ounces can diced tomatoes, drained, 1 1/2 cups beef broth, 1 cup tomato sauce and 1 Tablespoon yellow mustard. Stir well until combined.
3. Cover and cook on low for 3 hours. There really is nothing to cook here, we are giving it time for everything to warm up and have all the flavors develop together.
4. After 3 hours, stir in the 20 ounce package refrigerated cheese tortellini, making sure they are mostly submerged in the sauce.
5. Cover and cook for an additional 30–40 minutes, until the tortellini is tender and warmed through.
6. Add 1½ cups shredded cheddar cheese and stir until melted and creamy.
7. Top with remaining bacon, let sit uncovered for about 5 minutes before serving to allow the sauce to thicken slightly.