1. Bring a large pot of salted water to a boil. Cook rotini pasta until al dente. Drain and set aside.

2. In a large skillet over medium heat, cook ground beef until fully browned. Break it up as it cooks. Drain excess fat.

3. Add chopped onion and garlic to the beef. Sauté for 2–3 minutes until soft and fragrant.

4. Stir in the can of Rotel tomatoes (do not drain). Simmer for about 5 minutes to blend the flavors.

5. Add cooked pasta to the skillet and toss to combine. Sprinkle shredded cheese over the mixture and stir gently until melted and creamy.

6. Garnish with fresh basil or parsley if desired. Serve warm.