Begin by bringing a large pot of salted water to a rolling boil. Add 12 oz of pasta and cook until al dente (about 8-10 minutes). Drain and do not rinse.

In a large skillet over medium heat, add 1 lb of ground beef or turkey. Cook until browned (about 5-7 minutes). Drain excess grease if needed.

Add the undrained can of Rotel tomatoes, 1 cup of heavy cream, 1 tsp of taco seasoning, and ½ tsp of garlic powder to the skillet. Stir together and bring to a gentle simmer.

Lower the heat and let simmer for about 5 minutes to allow flavors to meld and sauce to thicken.

Add the drained pasta directly into the skillet and gently toss to coat.

Reduce heat to low and sprinkle in 1 cup of shredded cheddar cheese. Stir until cheese melts.

Taste and adjust seasoning with salt and pepper as needed.

Garnish with fresh cilantro or parsley if desired and serve hot.