Step 1: Heat a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is translucent.
Step 2: Drain any excess fat from the skillet. Season the beef with garlic powder, cumin, salt, and pepper.
Step 3: Pour in the red enchilada sauce and beef broth, stirring to combine with the meat mixture.
Step 4: Add the refrigerated cheese tortellini to the skillet. Stir gently to ensure the pasta is mostly submerged in the sauce.
Step 5: Reduce heat to medium-low, cover the skillet, and simmer for 5-7 minutes, or until the tortellini is tender.
Step 6: Sprinkle the shredded cheese evenly over the top of the skillet. Cover for an additional 1-2 minutes until the cheese is completely melted.
Step 7: Garnish with fresh cilantro and serve warm with a dollop of sour cream if desired.