Heat the olive oil in a large deep skillet or wide saucepan over medium heat.

Add the ground beef to the skillet and cook, breaking it up with a spoon, for 5–7 minutes until browned and no longer pink.

Stir in the chopped yellow onion and cook for 3–4 minutes, until the onion softens and turns translucent.

Add the minced garlic to the skillet and cook for 30–60 seconds, stirring frequently, until fragrant but not browned.

Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, fine sea salt, and black pepper, then stir well to coat the beef and onion mixture with the spices.

Pour in the red enchilada sauce and low-sodium beef broth, stirring to combine everything into a smooth sauce.

Add the refrigerated cheese tortellini to the skillet, stirring gently so the tortellini are mostly submerged in the sauce.

Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover the skillet with a lid, and cook for 8–10 minutes, stirring once or twice, until the tortellini are tender and cooked through.

Remove the lid, stir the tortellini and beef mixture, and let it simmer uncovered for 2–3 minutes if the sauce seems too thin, until it slightly thickens.

Turn off the heat, sprinkle the shredded Mexican blend cheese evenly over the top of the tortellini, and cover the skillet again for 2–3 minutes to allow the cheese to melt.

Once the cheese has melted, dollop the sour cream over the top in small spoonfuls and gently swirl it into the sauce, leaving a few visible streaks if you like a marbled look.

Drizzle the lime juice over the Beef Enchilada Tortellini, then sprinkle with the chopped fresh cilantro.

Taste and adjust the seasoning with a little more salt or black pepper if needed, then serve the Beef Enchilada Tortellini hot straight from the skillet.