1-Start by browning the 1 pound of ground beef in a large skillet over medium-high heat. Add the 1 chopped onion and cook until the beef is fully done, then drain any excess grease.

2-Next, season with 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon dried cilantro, 1/4 teaspoon cayenne pepper, and 1 tablespoon minced garlic; stir well to combine the flavors.

3-Once seasoned, add the 10-ounce can of mild enchilada sauce, the 10-ounce can of diced tomatoes and green chiles, and the 19-ounce bag of frozen tortellini to the skillet. Bring everything to a boil, then lower the heat to medium-low. Cover and cook for about 5 minutes, stirring halfway to avoid sticking. This step ensures the tortellini absorbs all the tasty sauces.

4-After cooking, stir the mixture and top with 1 cup of shredded Monterey Jack cheese. Cover again or broil briefly until the cheese melts into a gooey layer. Finally, serve hot with fresh cilantro and sour cream as desired.