Brown ground beef in a large skillet over medium high heat. Add 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 reduce heat to medium low. Cover and cook for about 5 minutes, stirring once halfway through.

Once the pasta is cooked, stir and top with shredded Monterey Jack. Cover or broil for a couple of minutes until the cheese is melted. Top with cilantro and sour cream.