Bring a large pot of water to a boil over medium-high heat.

Add the rotini pasta and cook according to the package directions until al dente, about 8 to 10 minutes.

Once cooked, drain the pasta and set it aside.

In the meantime, heat olive oil in a large skillet over medium heat.

Add the ground beef to the hot skillet and break it up into small pieces with a spatula.

Cook the beef for 6 to 8 minutes, or until it is fully browned and no longer pink.

Drain off any excess grease from the skillet.

Sprinkle the taco seasoning over the cooked beef and stir to coat evenly.

Add the water, garlic powder, and onion powder to the skillet, mixing well to combine.

Pour in the Rotel diced tomatoes with green chilies, including all the liquid from the can.

Let the mixture come to a simmer, then reduce the heat to low and cook for another 2 to 3 minutes.

Stir in the heavy cream, mixing until the sauce is smooth and well blended.

Add the shredded cheddar cheese and stir until fully melted into the sauce.

Season with salt and black pepper to taste.

Return the cooked rotini pasta to the skillet and toss everything together until the pasta is well coated with the creamy sauce.

Let it cook for another 2 to 3 minutes so the pasta can soak up some of the flavor.

Taste and adjust the seasoning, adding more salt or pepper if needed.

Serve hot, optionally topped with extra cheese or chopped fresh herbs.