Prep your ingredients. Dice the onion, mince the garlic, and shred the cheese. Soften the cream cheese so it blends smoothly. Measure your taco seasoning and liquids so everything moves quickly.

Brown the beef. Heat olive oil in a large, deep skillet or Dutch oven over medium-high. Add the ground beef and onion. Cook, breaking up the meat, until browned and no pink remains, about 5–7 minutes. Season lightly with salt and pepper.

Add garlic and seasoning. Stir in the garlic and taco seasoning. Cook 30–60 seconds until fragrant. This blooms the spices and builds flavor.

Pour in the tomatoes and broth. Add tomato sauce, diced tomatoes with green chiles (with their juices), and the broth. Stir to combine and bring to a steady simmer.

Add the pasta. Stir in the dry pasta, making sure it’s mostly submerged. Reduce heat to medium. Cover and cook 10–12 minutes, stirring every few minutes so the pasta doesn’t stick. Adjust heat to keep it at a gentle bubble.

Check doneness and adjust. When the pasta is just al dente and the sauce has thickened, taste and adjust seasoning. If the pasta needs a bit more time or looks dry, add a splash of broth and cook 2 more minutes.

Make it creamy. Lower the heat. Stir in the cream cheese until fully melted and smooth. This gives you a silky, tangy base without feeling heavy.

Add the shredded cheese. Sprinkle in the cheddar or Mexican blend. Stir until melted and glossy. If using black beans or corn, fold them in now and warm through for 1–2 minutes.

Finish and top. Remove from heat. Let it sit 2 minutes to thicken. Serve with your favorite toppings—sour cream for cool richness, cilantro and green onions for freshness, and lime for brightness. A few jalapeño slices add a gentle kick.