Begin by heating a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent and fragrant.

Next, stir in minced garlic, cooking for about 30 seconds until aromatic. Then, add the ground beef, breaking it apart while seasoning with salt, pepper, chili powder, and ground cumin. Cook for 5-7 minutes until thoroughly browned, then drain any excess fat.

Stir in the red enchilada sauce, ensuring the beef is well-coated. Let simmer for 3-5 minutes until warmed through and bubbling.

Add chunks of cream cheese to the mixture, stirring until melted completely to create a smooth creamy sauce.

Gently fold in the refrigerated cheese tortellini, ensuring they are evenly coated. Cook for 5-7 minutes until tortellini are tender.

Once done, sprinkle shredded mozzarella cheese over the top. Cover and let cook for 2-3 minutes until the cheese melts.