Preheat and prep: Set a large, deep skillet or Dutch oven over medium-high heat. Dice the onion and mince the garlic so you’re ready to go.

Brown the meat: Add the ground meat to the pot. If it’s very lean, add olive oil first. Cook, breaking it up with a spoon, until no pink remains and any liquid cooks off. Season lightly with salt and pepper.

Soften aromatics: Stir in the diced onion. Cook 3–4 minutes until translucent. Add the garlic and cook 30 seconds until fragrant.

Bloom the spices: Sprinkle in the taco seasoning. Stir for about 30 seconds to toast the spices. This step deepens flavor and makes the seasoning taste richer.

Add tomatoes and broth: Pour in the tomato sauce, diced tomatoes with chiles, and broth. Stir to combine and scrape up any browned bits from the bottom.

Stir in pasta and veggies: Add the dry pasta, corn, and black beans. Bring to a steady simmer. Do not boil aggressively or the liquid will reduce too fast.

Simmer and stir: Cook uncovered, stirring every couple of minutes so the pasta cooks evenly and doesn’t stick. This takes about 10–12 minutes, depending on the shape. If the liquid dips too low before the pasta is tender, add a splash of broth or water.

Check doneness: Taste a piece of pasta. It should be al dente and the sauce slightly thickened from starch. Reduce the heat to low.

Make it cheesy: Stir in the shredded cheese, a handful at a time, until melted and smooth. If using, add cream cheese or sour cream for extra creaminess. Adjust salt and pepper to taste.

Rest and serve: Turn off the heat and let the pasta sit 2–3 minutes to set. Top with cilantro, green onions, jalapeños, avocado, and a squeeze of lime if you like. Serve hot.