In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for about 3 minutes until it softens and becomes translucent. Next, introduce 1 pound of ground beef into the skillet, breaking it apart with a spatula. Cook for around 5-7 minutes or until the beef is fully browned, then drain excess grease if desired.

Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, and 1 tablespoon of chili powder along with salt and pepper to taste. Stir the spices into the beef mixture, allowing them to coat the meat evenly. Cook for an additional minute, stirring constantly until the spices become fragrant and well incorporated.

Pour in 1 cup of red enchilada sauce and 1 cup of beef broth, stirring vigorously to combine all ingredients. Once combined, gently fold in 2 cups of refrigerated cheese tortellini into the skillet.

Increase the heat slightly to bring the mixture to a light simmer. Cover the skillet with a lid and let it cook for about 5-7 minutes, or until the tortellini is tender and has absorbed the flavors of the sauce.

Once the tortellini is cooked, remove the lid and sprinkle 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese over the top of the dish. Cover the skillet again for about 2-3 minutes, allowing the cheese to melt beautifully.

After the cheese has melted to perfection, remove the skillet from heat. Garnish with chopped cilantro, sour cream, or sliced jalapeños as desired. Serve hot.