Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chopped onion and cook until softened, about 3-4 minutes.

Add ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess grease.

Stir in minced garlic and taco seasoning. Cook for 1 minute until fragrant.

Pour in beef broth, scraping up any browned bits from the bottom of the pan. Stir in diced tomatoes (undrained), black beans, corn, and uncooked pasta. Make sure pasta is submerged in liquid.

Bring mixture to a boil, then reduce heat to simmer. Cover and cook for 15-20 minutes, or until pasta is tender and has absorbed most of the liquid.

Remove from heat. Sprinkle shredded cheese evenly over the top. Cover and let sit for 2-3 minutes until cheese is melted.

Serve hot, topped with sour cream, chopped cilantro, and sliced jalapeños if desired.