Bring salted water to a boil then cook pasta according to the package, about 8-10 minutes.

In a pan, brown the ground beef. When it's almost cooked through, add in onions and jalapeño. Sautè until fragrant, about 2 minutes. Season to taste with Creole seasoning, onion powder, garlic powder and black pepper, about ½ tsp. Remove the beef from the pan.

Add in olive oil, minced garlic and red pepper flakes, sautè until fragrant. Pour in heavy cream. Once it begins to bubble, reduce heat, add in cubes of Velveeta and cream cheese.

Cover and allow the cheese to melt on low. Mix until smooth. Once the cheese completely melts, add in Rotel tomatoes, green onions, and season to taste.

Add back in the ground beef, mix until combined then pour in cooked rotini pasta. Toss until the pasta is fully coated. Use a little pasta water to help the sauce cling to the pasta. Taste and adjust seasonings if needed.

Top with green onions. Serve warm and enjoy!