Brown the beef: Heat a large, deep skillet over medium-high. Add ground beef and break it up. Cook until no longer pink, about 5–7 minutes. Drain excess fat if needed.

Sauté aromatics: Add diced onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds, just until fragrant.

Season it up: Sprinkle in taco seasoning. Stir to coat the beef and onions, letting the spices bloom for 30–60 seconds.

Build the sauce: Add diced tomatoes (with juices), tomato sauce, and 2 cups broth. Stir to combine and bring to a gentle simmer.

Add pasta and veggies: Stir in pasta, corn, and black beans. Make sure the pasta is submerged. If it looks dry, add another 1/4–1/2 cup broth.

Simmer and stir: Cover and cook over medium-low, stirring every few minutes to prevent sticking. Cook until pasta is al dente, about 10–12 minutes, adding a splash more broth if needed.

Make it creamy: Reduce heat to low. Stir in cream cheese until fully melted and the sauce turns silky.

Get it cheesy: Sprinkle shredded cheese over the top. Cover for 1–2 minutes until melted. Alternatively, stir half into the pasta and save the rest for topping.

Finish and taste: Season with salt and pepper. Add a squeeze of lime and cilantro if using. The lime brightens everything.

Serve: Spoon into bowls and top with sour cream, extra cheese, and more cilantro if you like.