Let’s dive into the cooking process, which is as enjoyable as the final dish itself:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned, approximately 5-7 minutes. Drain excess fat.
4. Stir in the cumin, chili powder, salt, and pepper. Cook for another 2 minutes to let the spices bloom.
5. Pour in the enchilada sauce, stirring to combine. Allow the mixture to simmer gently for 5 minutes, letting the flavors meld together.
6. Meanwhile, cook the tortellini according to package instructions. Drain and set aside.
7. Add the cooked tortellini to the beef and enchilada sauce mixture, folding gently to coat the pasta.
8. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top. Cover the skillet and let the cheese melt, about 3 minutes.
9. Garnish with fresh cilantro if desired, and serve hot.

This dish is a testament to the beauty of fusion cooking, where each step brings a crescendo of flavors and memories, much like the lively meals of my childhood.