1-Gathering and Prepping Ingredients: First, brown the 1 pound of ground beef in a large skillet over medium-high heat. Add the 1 chopped onion and cook until the beef is fully done, then drain any extra grease. This step builds a solid base for the flavors to shine.

2-Seasoning and Combining: Next, season the mixture with the 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon dried cilantro, and 1/4 teaspoon cayenne. Stir in the 1 tablespoon minced garlic for an extra kick. Then, add the 1 19-ounce bag of frozen tortellini, 1 10-ounce can of mild enchilada sauce, and 1 10-ounce can of diced tomatoes and green chiles to the skillet.

3-Cooking and Finishing: Bring everything to a boil, then lower the heat to medium-low. Cover and cook for about 5 minutes, stirring halfway to keep the pasta from sticking. Once the tortellini is ready, mix well and top with the 1 cup shredded Monterey Jack cheese. Cover or broil briefly until the cheese melts, then serve with sour cream and a sprinkle of cilantro for a finishing touch. Explore more quick recipes like our banana bread coffee cake to expand your cooking options.