Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.

Brown the Ground Beef: Increase heat to medium-high. Add ground beef, breaking it apart as it cooks until browned and fully cooked, about 5-7 minutes. Drain excess fat.

Combine Rotel and Soup: Add Rotel tomatoes and cream of mushroom soup to the skillet. Stir well and heat through for 2-3 minutes.

Add the Cream: Pour in heavy cream, stirring until smooth. Let simmer on medium-low heat for about 5 minutes.

Stir in the Cheese: Lower heat and add shredded cheddar cheese. Stir continuously until melted and combined.

Season to Taste: Season the creamy sauce with salt and pepper. Adjust flavors as necessary.

Combine with Pasta: Toss cooked pasta into the sauce, ensuring it’s evenly coated.

Serve and Garnish: Plate the dish and sprinkle with chopped green onions before serving hot.