In a large skillet over medium-high heat, add the ground beef. Use a wooden spatula to break it into small crumbles. Cook until the beef is browned and the excess fat is drained away.

Add the chopped onions to the skillet. Cook until they turn translucent and golden. Add the minced garlic and cook for 30 seconds until fragrant.

Sprinkle the taco seasoning over the meat. Stir well to coat. Pour in a splash of beef broth to deglaze the pan, scraping up any browned bits from the bottom.

Add the remaining beef broth and the canned tomatoes to the skillet. Bring to a gentle boil, then add the pasta. Reduce the heat, cover, and let it simmer for 10-12 minutes until the pasta is al dente.

Stir in the heavy cream. This will transform the liquid into a silky sauce. Fold in half of the cheese, allowing it to melt into the pasta.

Sprinkle the remaining cheese over the surface. Cover the skillet for 2 minutes until the cheese is melted and bubbly.

Garnish with fresh cilantro, diced avocado, or crunchy jalapeños. Serve directly from the skillet.