Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.

Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent, about 3-4 minutes.

Stir in the enchilada sauce, ground cumin, chili powder, salt, and pepper. Let simmer for 5 minutes.

Meanwhile, cook the cheese tortellini according to package instructions; drain and set aside.

In a large mixing bowl, combine the cooked tortellini with the beef and enchilada mixture.

Pour half of the mixture into a greased 9x13-inch baking dish. Sprinkle half of the cheddar and Monterey Jack cheese on top.

Layer the remaining tortellini mixture on top, then sprinkle with the remaining cheese.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Garnish with fresh cilantro before serving.