Cook Aromatics : Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.

Brown the Meat : Add ground beef to the skillet and cook until browned, breaking it up with a spatula. Drain excess fat if necessary.

Season the Meat : Sprinkle in taco seasoning and stir to coat the meat evenly. Cook 1–2 minutes to allow flavors to develop.

Add Pasta and Liquid : Stir in diced tomatoes and chicken or beef broth. Add uncooked pasta and mix well. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12–15 minutes. Stir occasionally to prevent sticking.

Finish the Dish : Once pasta is tender, stir in frozen corn (optional) and shredded cheese. Continue stirring until cheese is fully melted and creamy. Taste and adjust salt and pepper as needed.

Serve : Plate immediately and top with sour cream, cilantro, avocado, or jalapeños if desired.