Heat the olive oil in a rustic cast iron skillet over medium-high heat. Add the ground beef, breaking it apart until browned and crumbly, about 5-7 minutes. Drain excess fat if needed, then stir in the taco seasoning.

Pour in the thick dark red enchilada sauce and beef broth to deglaze the skillet. Stir in the plump cheese tortellini. Reduce heat, cover, and simmer for 5-7 minutes until the pasta is tender.

Remove the skillet from the heat. Top evenly with the shredded cheddar and Monterey Jack cheese. Place under the oven broiler for 2-3 minutes until the cheese is glossy, bubbly, and has slightly crispy, golden-brown edges.

Carefully remove the skillet from the oven. Garnish with the finely diced green jalapenos, fresh cilantro leaves, and thinly sliced scallions before serving.