1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
2. Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 6-8 minutes. Drain any excess fat.
3. Stir in the cumin and chili powder, allowing the spices to toast slightly with the meat for about 1 minute.
4. Pour in the enchilada sauce, bringing the mixture to a gentle simmer. Season with salt and pepper to taste.
5. Meanwhile, cook the cheese tortellini according to the package instructions. Drain and set aside.
6. Add the cooked tortellini to the beef and enchilada sauce mixture, gently stirring to coat all the pasta.
7. Sprinkle the shredded cheddar cheese over the top, cover the skillet, and let it sit for about 3 minutes, or until the cheese is melted and bubbly.
8. Garnish with chopped cilantro before serving, if desired.

This dish is a great opportunity to let your senses guide you, just as my abuela taught me. Don’t be afraid to adjust the spices to suit your taste or add a dash of hot sauce for a bit more kick!