Begin by bringing a large pot of salted water to a rolling boil. Add rotini pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat over medium and add ground beef, breaking it apart. Cook until browned, about 5-7 minutes. Drain excess grease.

If needed, add olive oil to the skillet. Sauté diced onion for 3-4 minutes until translucent, then add minced garlic for another minute.

Stir in undrained Rotel tomatoes with paprika or taco seasoning, and pour in beef broth. Simmer for 3-4 minutes.

Mix in cream cheese and heavy cream. Reduce heat to low and stir for 3-5 minutes until creamy.

Fold in drained rotini pasta and cheddar cheese. Cook for another 2-3 minutes until cheese melts.

Taste and adjust seasoning with salt and pepper. Serve hot, garnished as desired.