Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.

Meanwhile, heat a large skillet over medium-high heat. Add olive oil, then ground beef. Break it up with a wooden spoon as it browns, cooking until it releases its juices and just begins to crisp around the edges (about 5 to 7 minutes). Season with salt, pepper, smoked paprika, and oregano.

Push the beef to one side of the pan and add the chopped onion to the cleared space. Sauté until translucent and fragrant, about 3 minutes, then stir in garlic and cook another 30 seconds.

Pour in the Rotel and the broth, scraping up any browned bits from the bottom of the pan. Let mixture simmer gently for 3 to 4 minutes.

Lower heat to medium-low and add cream cheese in chunks, stirring until it melts into a velvety sauce. If the sauce is too thick, add a splash of reserved pasta water.

Stir in the shredded cheddar until melted and silky. Taste and adjust salt and pepper.

Add the drained pasta to the skillet and toss until every piece is coated in the creamy sauce. Finish with a sprinkle of cilantro or green onions to garnish.

Serve hot, with extra cheese on the side for those who desire a more indulgent experience.