Bring a large pot of salted water to a boil and cook the cheese tortellini until tender. Drain well and set aside.

Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up as it browns. Let it develop some deeper color for extra flavor.

Season the beef with salt, black pepper, garlic powder, smoked paprika, and Cajun seasoning. Stir so everything is evenly coated.

Add the minced garlic and cook for about 30 seconds, just until fragrant. Transfer the beef to a plate and keep warm.

In the same skillet, melt the butter over medium heat. Slowly pour in the heavy cream and milk, stirring as it warms.

Add the cream cheese, if using, and whisk until smooth. Then stir in the Parmesan and the mozzarella, if using, gradually, letting each addition melt fully before adding more. The sauce should turn thick, creamy, and very cheesy.

Season with onion powder and adjust salt and pepper to your taste. Let the sauce simmer gently for a minute so it thickens slightly.

Add the cooked tortellini to the skillet and toss gently until every piece is coated in the rich Cajun cream sauce.

Return the seasoned beef to the pan and fold it in carefully so the tortellini stays intact.

Serve hot with a little extra Parmesan on top and a sprinkle of parsley if you like.