Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3–4 minutes, stirring occasionally, until the onions become translucent and fragrant.

Once the onions are translucent, add 2 minced garlic cloves to the skillet. Sauté for an additional 30 seconds.

Add 1 pound of ground beef to the skillet, breaking it apart with a spatula. Season with salt, pepper, chili powder, and ground cumin. Cook for 5–7 minutes, until browned.

Pour in 1 cup of red enchilada sauce, stirring to combine. Bring to a simmer for about 3–5 minutes.

Reduce heat to low, then add 4 ounces of cream cheese to the skillet. Stir until fully melted and incorporated.

Gently fold in 20 ounces of refrigerated cheese tortellini. Cook on medium-low heat for about 5–7 minutes, stirring occasionally.

Sprinkle 1 cup of shredded mozzarella cheese evenly over the top. Cover and cook on low heat for 2–3 minutes until melted.