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Brown ground beef in a large skillet over medium-high heat.
Add a chopped onion.
Once beef is fully cooked, drain any extra grease.
Season with salt, pepper, chili powder, cumin, dried cilantro, and cayenne.
Add minced garlic and stir.
Add enchilada sauce, rotel, and frozen tortellini to the skillet.
Bring to a boil, then turn heat down to medium-low once bubbling.
Cover with a lid and cook for about 5 minutes, stirring once halfway through to keep the pasta from sticking to the skillet.
Once the pasta is cooked, give it a good stir and top with shredded Monterey Jack.
Add the lid back on or broil for just a couple of minutes until the cheese is melted.
Top with cilantro and sour cream. Enjoy!