Heat the olive oil in a large skillet over medium heat until shimmering. Add diced onion and sauté for 3–4 minutes until translucent. Then, add minced garlic and cook for an additional 30 seconds.

Introduce ground beef to the skillet, crumbling it as you add it in. Season with salt, pepper, chili powder, and cumin. Cook for 5–7 minutes until browned and cooked through. Drain excess fat.

Pour in the red enchilada sauce and stir to combine. Let it simmer for 3–5 minutes until flavors meld together.

Cut cream cheese into chunks and add to the skillet. Stir until melted and creamy, fully integrating into the sauce.

Fold in the refrigerated cheese tortellini, ensuring they are coated in the creamy sauce. Cook for an additional 5–7 minutes until tender.

Sprinkle shredded mozzarella cheese over the top. Cover the skillet and let it cook for 2–3 minutes, or until the cheese is melted. For a crispy top, broil for 1-2 minutes.