Preheat your oven to 200°C (180°C fan). Lightly grease a 2-litre ovenproof baking dish.

Heat the olive oil in a large, deep frying pan or casserole dish over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.

Add the minced garlic and cook for another minute until fragrant. Turn the heat up to medium-high, add the beef mince, and use a wooden spoon to break it up. Cook until the mince is browned all over. I find that letting it sit for a minute or two without stirring helps it get a really good sear.

Drain any excess fat from the pan. Stir in the smoked paprika, ground cumin, dried oregano, and chilli powder. Cook for one minute, stirring constantly, to toast the spices and release their aroma.

Pour in the chopped tomatoes and the enchilada sauce. Add the sugar, and season generously with salt and pepper. Bring the sauce to a simmer, then reduce the heat and let it bubble gently for 10 minutes, stirring occasionally, so the flavours can deepen.

While the sauce is simmering, cook the tortellini according to the package instructions. Fresh tortellini usually only takes 2-3 minutes. Drain it well.

Add the cooked tortellini to the beef sauce and stir gently to combine everything. Make sure every piece of pasta is coated in that delicious sauce.

Pour the tortellini and beef mixture into your prepared baking dish and spread it out evenly.

Sprinkle the grated cheddar and mozzarella cheese evenly over the top.

Bake for 15-20 minutes, or until the cheese is completely melted, golden brown, and bubbling at the edges. Let it stand for 5 minutes before serving. Garnish with fresh coriander and a dollop of sour cream, if you like.