Start by heating a large pot over medium heat. Add the ground beef and cook until it’s browned, breaking it up with a wooden spoon as you go. Toss in the diced onion and minced garlic, and let them cook until fragrant—about 3 minutes. The smell alone will have your family wandering into the kitchen to see what’s cooking.

Pro Tip: If there’s excess grease, drain it off before moving to the next step. Nobody likes greasy pasta. A paper towel works wonders for quick grease removal.

Sprinkle in the taco seasoning, giving everything a good stir. You want every piece of beef to be coated in that taco goodness. Add the diced tomatoes (with their juices) and the broth. Stir to combine. At this point, it’s already smelling amazing.

Pour in your pasta of choice, making sure it’s evenly distributed. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for about 12-15 minutes, stirring occasionally to prevent sticking. You’ll know it’s ready when the pasta is tender and has absorbed most of the liquid. It’s like magic—everything comes together perfectly in one pot!

Helpful Hint: If your pasta seems a little dry toward the end, just splash in a bit more broth or water to keep things saucy.

Turn off the heat and stir in the shredded cheddar cheese. It’ll melt into the pasta, creating that creamy, dreamy finish we all love. The gooey cheese combined with the taco seasoning is an absolute flavor explosion.

Spoon the pasta into bowls and top with your favorite garnishes. I’m a sour cream and cilantro fan myself, but feel free to go wild with jalapeños, diced avocado, or even a handful of crushed tortilla chips for some crunch. Presentation is key—it’ll look like you spent hours making it, even though it only took 30 minutes.