Heat a large skillet over medium heat and cook the ground beef, breaking it up, until fully browned; drain excess grease.
Add taco seasoning and the amount of water called for on the seasoning package to the browned beef; stir to combine.
Transfer the seasoned beef to a 6-quart slow cooker.
Stir in the salsa, drained corn, drained and rinsed black beans, and beef broth.
Add the frozen cheese tortellini and stir until evenly distributed; cover the slow cooker.
Cook on low for 2 1/2 hours, stirring once every hour to prevent sticking.
Sprinkle the shredded cheese over the top, cover, and let sit for about 5 minutes until the cheese melts.
Serve warm topped with sour cream and chopped fresh cilantro.
