Warm the pot: Heat a large, deep skillet or Dutch oven over medium heat and add the oil.

Brown the meat: Add ground meat and cook, breaking it up, until no longer pink, about 5–7 minutes. Season lightly with salt and pepper. If there’s excess grease, drain it.

Sauté aromatics: Stir in the onion and cook until softened and lightly golden, 3–4 minutes. Add the garlic and cook 30 seconds until fragrant.

Bloom the spices: Add taco seasoning and tomato paste. Cook 1 minute, stirring, to coat the meat and toast the spices. This step deepens the flavor.

Build the sauce base: Pour in the diced tomatoes with their juices and 3 cups of broth. Stir to combine and bring to a gentle simmer.

Add pasta and simmer: Stir in the pasta, ensuring all pieces are submerged. Reduce heat to medium-low, cover, and simmer 10–12 minutes, stirring every few minutes to prevent sticking. If the pot looks dry or pasta isn’t tender, add the remaining ½ cup broth.

Make it creamy: When pasta is al dente and most liquid is absorbed, add the cream cheese. Stir until melted and the sauce turns silky and thick.

Cheesy finish: Remove from heat and fold in shredded cheese until melted and glossy. Taste and adjust salt, pepper, and taco seasoning if needed.

Optional mix-ins: Stir in corn and black beans to warm through. For extra brightness, squeeze in a little lime and sprinkle cilantro or green onions on top.

Serve: Spoon into bowls and add your favorite toppings—jalapeños for heat, a dollop of sour cream for coolness, or extra cheese because why not.