1. Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain and set aside, reserving ½ cup of pasta water.

2. Brown the Ground Beef

1. Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned and fully cooked, about 5-7 minutes. If using lean ground beef, add a tablespoon of olive oil to prevent sticking.
2. Drain excess fat, if needed, and season the beef with salt, pepper, chili powder, smoked paprika, onion powder, and cumin. Stir to coat the meat in the spices.

3. Sauté the Aromatics

1. Push the beef to one side of the skillet and add the diced onion to the empty side. Cook for 2-3 minutes, stirring occasionally, until softened.
2. Add the minced garlic and cook for an additional 30 seconds, stirring to prevent burning.

4. Build the Sauce

1. Pour the Rotel tomatoes (undrained) and broth into the skillet. Stir to combine with the beef and aromatics. Bring the mixture to a gentle simmer.
2. Stir in the heavy cream and reduce the heat to medium-low. Let the sauce simmer for 2-3 minutes.

5. Add the Cheese

1. Add the Velveeta cheese cubes to the skillet, stirring until melted and fully incorporated into the sauce.
2. Stir in the shredded cheddar cheese until smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water or additional broth.

6. Combine the Pasta and Sauce

1. Add the cooked pasta to the skillet and toss to coat evenly in the cheesy sauce. If desired, add optional ingredients like corn, black beans, or diced bell peppers at this stage. Stir to combine.

7. Garnish and Serve

1. Remove the skillet from the heat and garnish with additional shredded cheddar cheese, chopped cilantro, and sliced green onions. Serve warm, with crushed tortilla chips on top for extra texture if desired.