Begin by bringing a large pot of salted water to a boil. Add your pasta and cook until al dente according to the package instructions. Drain, saving about 1 cup of the pasta water for later.

In a large skillet, heat the olive oil over medium-high heat. Add the ground beef (or turkey/chicken), diced onion, and bell peppers. Cook for about 8-10 minutes, stirring occasionally, until the meat is browned and the vegetables have softened.

Add the minced garlic along with the taco seasoning and tomato paste. Stir together for about 1 minute until fragrant.

Add the diced tomatoes, black beans, corn, and chicken broth to the skillet. Stir well.

Bring to a gentle boil, then reduce the heat to simmer and cook for 8-12 minutes, stirring occasionally. Add extra broth or reserved pasta water if it appears too dry.

Stir the cooked pasta back into the skillet with the mixture and add the shredded cheese. Stir until melted and creamy.

Garnish with taco toppings like sliced green onions, cilantro, jalapeños, sour cream, or lime juice.