Boil a large pot of salted water and cook 1 pound of pasta (penne or rotini) until al dente, about 8–10 minutes. Drain and set aside, drizzling with a little olive oil to prevent sticking.

In a large skillet, brown 1 pound of ground beef or turkey over medium heat, breaking it apart as it cooks, for 7–10 minutes. Add 1 packet of taco seasoning, stir to coat the meat, and cook for an additional 2–3 minutes.

Stir in 1 cup of salsa and cook for 2–3 minutes. Reduce heat to low and add 8 ounces of softened cream cheese, stirring until fully melted and blended into the meat mixture.

Add the cooked pasta to the skillet and toss gently to coat with the creamy taco sauce. Sprinkle 1 cup of shredded cheddar cheese over the pasta and stir until melted and evenly mixed.

Adjust seasoning with salt and pepper to taste. Garnish with chopped fresh cilantro for added flavor and presentation.