Cook the tortellini according to the package directions, until al dente. Transfer to a colander to drain completely.
While the tortellini is coming to a boil and cooking, get started on the ground beef. In a large over safe skillet, brown the ground beef.
Break the ground beef up as it cooks. When completely cooked through, drain the skillet of any excess grease.
Sprinkle the taco seasoning out over the beef, and stir. Next pour the broth & enchilada sauce over top, and stir together until the seasoning is completely incorporated in to the thin sauce.
Stir in the beans, corn, and tortellini until evenly incorporated. Heat the skillet over medium heat, and bring the mixture to a simmer. Let the mixture simmer for 1-2 minutes, just until everything's heated through and the sauce has thickened.
Stir the mixture well. Sprinkle the cheese evenly out over the top, and transfer the skillet to the oven. Broil, watching carefully, just until the cheese has melted- shouldn't take but a minute or so.
Remove the skillet from the oven, and top it with sour cream, green onion, and cilantro- if using- for garnishes.
Serve & enjoy!