30 min serves 4-6

Beef, Kale, Pesto Skillet with Cheese Tortellini

Dinner is done in no time with this pesto kale skillet.

PREP: 10 min. ACTIVE: 20 min. DIFFICULTY Medium


  • 1 Pre 85% Lean Ground Beef
  • 4 slices bacon
  • 1 tbsp high heat oil (coconut, grape-seed, avocado, etc.)
  • 1 yellow onion, medium dice
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp red pepper chili flakes
  • 1 pint Bella mushroom, chopped
  • 4 cups curly kale, chopped
  • 3 tbsp basil pesto
  • 1/4 cup lemon juice
  • 3 cups chicken broth
  • 9-12 oz fresh cheese tortellini 
  • 3 tbsp fresh grated pecorino
  1. Over medium-high heat. Brown ground beef and bacon in a large dutch oven or pot until no pink remains. Remove from pot. 
  2. Add oil to pot and onion. Sauté until caramelized. Then add salt, black pepper, red pepper flakes, and basil. 
  3. Add mushrooms and stir around to coat with mixture. Let cook in a single layer, stirring only 1-2 times. Give them room to cook and caramelize. 
  4. Add 3 cups of the kale. Stir until bright green and slightly wilted. Add the basil pesto, lemon juice, and stir. Cook for another 5 minutes. 
  5. Add 3 cups of chicken broth and bring to a boil. Add tortellini to boiling liquid. Let cook for 4-5 minutes until pasta is soft. Remove from heat. 
  6. Add in remaining kale. Stir and serve with a sprinkle of grated pecorino.


Amount per 313g

  • 459kcal

  • 28g

  • 35g

  • 11g