In a skillet over medium heat, cook and crumble the ground beef and onion for about 6 minutes, or until the beef is no longer pink. Drain any excess grease and place back into the skillet.

Stir in the tomato paste and taco seasoning. Cook for 1 minute, mixing well.

Add all the enchilada sauce and 1/4 cup diced tomatoes. If you like a lot more heat, you can add more of the fire roasted tomatoes to the dish and taste as you keep adding until you reach your desired heat level. Bring to a simmer.

Stir in the frozen tortellini. Cover with a lid and simmer over low to medium heat for 3-6 minutes, stirring occasionally.

Sprinkle 1-2 cups of cheese over the top. Cover again and remove from the heat to allow the cheese to melt.

Garnish with fresh cilantro before serving.