Step 1

Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.

Step 2

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat, until browned and the onion are soft, about 5-7 minutes.

Step 3

Add the minced garlic and cook until fragrant, about 1 minute.

Step 4

Stir in the undrained can of Rotel tomatoes, beef broth, heavy cream, cream cheese, Worcestershire sauce, chili powder, smoked paprika, garlic salt, cumin, and black pepper. Bring to a simmer and cook until the cream cheese is melted and the sauce is slightly thickened, about 5 minutes.

Step 5

Reduce heat to low and stir in the shredded cheddar cheese until melted and smooth.

Step 6

Add the cooked penne pasta to the skillet and toss until evenly coated in the creamy Rotel sauce.

Step 7

Serve hot, garnished with fresh chopped cilantro or parsley if desired. Enjoy!