Step 1: Heat the olive oil in a large oven-safe skillet (10-12 inch) over medium-high heat. Add the ground beef, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain any excess grease.
Step 2: Add the chopped onion and bell pepper to the skillet with the beef. Cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and oregano. Cook for another minute until fragrant, making sure not to burn the garlic.
Step 3: Pour in the tomato sauce, enchilada sauce, and chicken or beef broth. Stir well to combine all ingredients. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet.
Step 4: Add the tortellini to the simmering sauce. If using fresh tortellini, it will cook quickly. If using frozen, ensure there's enough liquid to cover it. Stir gently to coat the tortellini in the sauce. Reduce heat to medium-low, cover the skillet, and simmer for 8-12 minutes, or until the tortellini is tender, stirring occasionally to prevent sticking. Add a splash more broth or water if the sauce becomes too thick.
Step 5: Once the tortellini is cooked through and the sauce has thickened slightly, remove the lid. Stir in 1 cup of shredded Mexican blend cheese until melted and fully incorporated into the **cheesy beef enchilada tortellini skillet**.
Step 6: If desired, sprinkle an additional 1/2 cup of shredded cheese over the top of the skillet. If your skillet is oven-safe, you can place it under the broiler for 2-3 minutes, or until the cheese is bubbly and lightly browned. Alternatively, cover the skillet with a lid for a few minutes to allow the cheese to melt fully.
Step 7: Garnish your finished **cheesy beef enchilada tortellini skillet** with fresh chopped cilantro, and serve immediately with a dollop of sour cream or Greek yogurt, if desired. Enjoy this delightful fusion dish!