Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. Drain and set aside.

While pasta is cooking, place a large skillet over medium-high heat and brown the ground beef until fully cooked. Drain any excess grease.

Reduce heat to medium and stir in the taco seasoning, garlic powder, salt, and black pepper.

Add the undrained can of Rotel to the skillet and simmer for 3 minutes.

Add the cubed cream cheese and milk to the skillet. Stir continuously until the cream cheese has melted and formed a smooth sauce.

Gradually fold in the shredded cheddar cheese until completely melted and incorporated.

Add the cooked pasta to the skillet and toss thoroughly to ensure the noodles are evenly coated in the creamy sauce.

Serve immediately while hot.