Preheat oven to 375°F. Bring a large pot of salted water to boil and cook pasta until just barely al dente, about 2 minutes less than package directions. Drain thoroughly and set aside.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add ground beef and cook, breaking it into chunks, until browned and no pink remains, about 6-8 minutes. Drain excess fat if needed, leaving about 1 tablespoon.
Reduce heat to medium. Add garlic powder, smoked paprika, cumin, salt, and pepper to the beef. Stir for 30 seconds until fragrant.
Pour in Rotel tomatoes with juice and beef stock. Bring to a gentle simmer. Add cream cheese in chunks and stir continuously until completely melted and smooth, about 2-3 minutes.
Fold in 1 cup of shredded cheddar cheese until melted. Add drained pasta and toss until evenly coated. Spread mixture evenly in the skillet.
Sprinkle remaining 1 cup cheddar cheese over the top. Transfer to preheated oven and bake for 18-20 minutes until cheese is melted and golden in spots.
Remove from oven and let rest for 5 minutes. Garnish with fresh herbs and serve hot.
