Tacky Pork Enchilada Tortellini Skillet

A immediate, straightforward and stunning pork enchilada skillet covered in melted cheese!

System:

• 8 oz tortellini (gluten-free for gluten-free)
• 1 pound floor pork
• 1 tablespoon taco seasoning
• 1 cup water (or pork broth)
• 2 cups enchilada sauce (or salsa)
• 1 (15 ounce can) black beans, drained and rinsed
• 1 cup corn (contemporary or frozen)
• 1 cup cheddar cheese (or Monterey jack, etc.) shredded
• 1/4 cup bitter cream
• 2 inexperienced onions, sliced (optionally accessible)
• 1 tablespoon cilantro, chopped (optionally accessible)

Instructions:

1. Birth cooking the tortellini as directed on equipment.
2. In the intervening time cook dinner the floor pork in a huge skillet sooner than draining any extra grease.
3. Mix in the seasoning adopted by the water, enchilada sauce, the tortellini, beans and corn into the pork and produce to a simmer.
4. Top with the cheese, station beneath the broiler except the cheese has melted, about 2-3 minutes, sooner than topping with bitter cream, inexperienced onions and cilantro and taking half in!

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