In a large skillet over medium-high heat, brown the ground beef and diced onion until the beef is fully cooked and onions are translucent.

Drain the excess fat from the skillet.

Stir in the taco seasoning, red enchilada sauce, diced green chiles, and beef broth.

Add the refrigerated cheese tortellini to the skillet and stir to coat evenly in the sauce.

Reduce heat to medium-low, cover the skillet, and simmer for 7 to 9 minutes or until the tortellini is tender and the sauce has thickened.

Sprinkle the shredded Mexican blend cheese over the top and cover for an additional 2 minutes until the cheese is completely melted.

Remove from heat and garnish with fresh chopped cilantro before serving.