In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain it well and set aside.

In a large skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until the onion becomes translucent, about 3 minutes.

Add the ground beef to the skillet, cooking until it's nicely browned and fully cooked through. Drain any excess fat.

Stir in the can of Rotel tomatoes (including the juices) and the cream of mushroom soup until everything is well mixed together.

Pour in the heavy cream, stirring continuously as you bring the mixture to a gentle simmer for about 5 minutes.

Add shredded cheddar cheese gradually, stirring until it's melted and the sauce is smooth.

Taste your creamy sauce and adjust the seasoning with salt and pepper to enhance the flavors.

Toss in the cooked pasta into the skillet, mixing it well with the creamy sauce until everything is beautifully coated.

Serve the pasta hot, optionally garnished with chopped green onions.