Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook for 7-8 minutes, stirring occasionally, until al dente. Drain the pasta and set it aside.

In the same pot, heat 1 tablespoon of olive oil over medium heat. Add the ground beef, breaking it apart. Cook for about 5-7 minutes until browned. Drain excess fat.

Once the beef is browned, sprinkle in garlic powder, onion powder, salt, and pepper. Stir and cook for 1 minute until fragrant.

Add the can of diced tomatoes with green chilies, cream cheese, and beef broth. Stir together over medium heat for 2-3 minutes until the cream cheese is melted and the sauce is smooth.

Return the cooked pasta to the pot and gently fold it into the creamy sauce. Add shredded cheddar cheese, stirring until it melts and coats the pasta evenly.

Serve the Creamy Rotel Pasta with Ground Beef hot, garnished with fresh cilantro or parsley if desired.