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Cook pasta until al dente. Toss in olive oil and season with salt and pepper.
Heat a large saute pan over medium heat. Brown ground beef, crumbling it with a spatula as it cooks.
Add ⅔ of the packet of taco seasoning along with a few splashes of water to help the seasoning coat the beef.
Transfer beef to a plate and set aside.
Melt butter in the same large sauté pan (without wiping it out) over medium heat.
Add onion, bell pepper, and a couple large pinches of salt and pepper.
Cook, stirring frequently, for 5-6 minutes.
Add garlic and the remaining taco seasoning and cook for 1 minute, stirring frequently.
Sprinkle flour over the veggies and stir to combine. Cook, stirring frequently for 1 minute.
Slowly pour in about half a cup or so of the beef broth, stirring everything together until the broth cleans the bottom of the pan.
Reduce heat to low and stir in remaining beef broth and heavy cream until well combined, smooth, and creamy. Add a couple pinches of salt and pepper.
Stir in shredded cheese until it completely melts into the sauce.
Stir in Rotel tomatoes (DON’T DRAIN!) and seasoned ground beef.
Season to taste with salt and pepper.
Carefully add pasta and toss to coat evenly in the sauce. Mix until well combined.
Garnish with sliced green onion and cilantro and enjoy!