Bring a medium pot of salted water to a rolling boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat over medium heat, add the ground beef, and cook for about 7-10 minutes until browned.

If the skillet seems dry, add a drizzle of olive oil, then add the diced onion. Sauté for 3-4 minutes until softened. Add minced garlic and stir for another minute.

Stir in the Rotel tomatoes along with paprika or taco seasoning and beef broth. Bring to a gentle simmer.

Lower the heat to medium-low, add the cream cheese and heavy cream, and stir continuously for 3-5 minutes until smooth.

Add the cooked pasta to the sauce and sprinkle in the shredded cheddar cheese. Stir gently until well coated.

Let everything simmer on low heat for an additional 2-3 minutes. Adjust seasoning, garnish, and serve hot.