Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and sauté for 3-4 minutes until translucent. Stir in 2 minced garlic cloves and cook for an additional 30 seconds.

Add 1 pound of ground beef to the skillet. Season with salt, pepper, 1 teaspoon of chili powder, and 1 teaspoon of cumin. Cook for 5-7 minutes until browned, then drain excess fat.

Pour 1 can of red enchilada sauce over the beef mixture, stirring gently. Simmer for 3-5 minutes until it thickens slightly.

Add 8 ounces of cream cheese cut into chunks and mix until fully melted and combined.

Gently fold in 12 ounces of cheese tortellini, cooking for an additional 5-7 minutes until tender.

Sprinkle 1 cup of shredded mozzarella cheese on top. Cover with a lid and let sit for 2-3 minutes to melt the cheese.