Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 8 ounces of short pasta and cook according to package instructions until al dente, usually about 7-9 minutes. Drain the pasta and set it aside.

In a large skillet, heat a drizzle of oil over medium heat and add 1 pound of lean ground beef. Cook for about 5-7 minutes until evenly browned. Drain excess fat from the skillet.

Sprinkle in 1 packet of taco seasoning and a 14.5-ounce can of diced tomatoes. Let the mixture simmer for about 5 minutes.

Reduce heat to low and add 4 ounces of cream cheese, stirring until it melts. Fold in 1 cup of shredded cheddar cheese until fully integrated.

Gently fold the drained pasta into the beef and cheese mixture, ensuring every piece is coated in the sauce.

Remove from heat and serve hot, garnishing with extra shredded cheese or fresh cilantro if desired.