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30 minutes serves 4-6

Beef, Kale, Pesto Skillet with Cheese Tortellini

Dinner is done in no time with this pesto kale skillet.
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Beef, Kale, Pesto Skillet with Cheese Tortellini

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

Ingredients:

  • 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.
Made with Pre©

85% Lean Ground Beef

  • 21g

    Protein
  • 85% Lean Ground Beef
  • 280mg

    CLA
  • 112mg

    Omega 3s

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*vs. USDA Data for Choice Ground Beef

Amount per 313g

  • 459kcal

    Calories
  • 28g

    Protein
  • 35g

    Fat
  • 11g

    Carbohydrates
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