Heat a large deep skillet over medium heat. Add the ground beef and cook until it’s browned and no longer pink, breaking it into small pieces as it cooks. Drain most of the grease, then return the beef to the skillet.

Sprinkle the taco seasoning over the beef and stir until the meat is evenly coated.

Pour in the beef broth and add the diced tomatoes with green chiles (undrained). Stir to combine, scraping the bottom of the pan to loosen any browned bits.

Stir in the uncooked pasta, making sure the noodles are mostly submerged in the liquid. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 12 to 15 minutes, stirring once or twice, until the pasta is tender. If the liquid gets too low before the pasta is done, add a small splash of extra broth or water as needed.

Once the pasta is cooked, turn the heat to low. Add the cream cheese cubes and stir until they melt and blend into the sauce, creating a smooth, creamy texture.