In a large skillet over medium-high heat, add the ground beef and cook for about 5–7 minutes, breaking it apart with a spatula until it’s no longer pink.

Once drained, sprinkle in the taco seasoning, stirring well for about 1–2 minutes until the beef is thoroughly coated.

Pour in the beef broth and gently add the fresh cheese tortellini, ensuring that the pasta is fully submerged.

Reduce the heat and let the tortellini simmer for approximately 8–10 minutes, stirring occasionally.

Lower the heat slightly and add the sour cream and queso dip, stirring until well combined and smooth.

Remove the skillet from the heat and ladle the Cheesy Taco Tortellini Bowl into bowls and serve immediately.