In a large skillet over medium heat, add the ground beef, diced onion, and minced garlic. Stir occasionally, breaking up the meat, until the beef is browned and the onions are translucent, about 5-7 minutes.

Sprinkle in the chili powder, cumin, salt, and pepper to the beef mixture. Mix thoroughly, allowing the spices to coat the meat evenly for about 1-2 minutes.

While the beef simmers, bring a separate pot of salted water to a boil. Add the tortellini and cook according to the package instructions until they are al dente, typically 3-5 minutes.

In the same skillet with the seasoned beef, stir in the red enchilada sauce and cream cheese. Cook over medium heat, stirring frequently, until the cream cheese has melted and the sauce becomes smooth and creamy, about 3-4 minutes.

Gently fold the cooked tortellini into the beef-sauce mixture using a spatula. Be careful not to break the pasta as you mix.

Sprinkle shredded mozzarella cheese generously over the mixed tortellini and beef mixture. Cover the skillet with a lid and let it sit for about 2-3 minutes on low heat until the cheese melts beautifully.

Once the cheese is melted, remove the skillet from the heat and uncover. Garnish your dish with chopped fresh cilantro and serve warm.